Thursday, April 14, 2016
Vegan Mac & Cheese
8 oz gluten free pasta of choice
2 TBSP chopped shallot
1 cup chopped yukon gold potatoes
1/4 cup chopped carrots
1/3 cup chopped onion
1/4 cup raw cashews - soaked in water overnight and then drained
1 cup water
2 tsp salt
5 TBSP butter
1/4 tsp garlic - minced
1/2 tsp dijon mustard
1 TBSP fresh lemon juice
1/2 tsp black pepper
*pinch cayenne (optional)
In a medium saucepan, add the shallots, potatoes, carrots, onion and water and bring to a boil. Lower to a simmer and cook covered for about 15 minutes or until the veggies and very soft. Do not drain!)
Cook the pasta in salted water, drain and return to the pot.
Place the cashews, salt, garlic, butter, mustard, lemon juice, pepper and cayenne in a blender or food processor along with the undrained softened vegetables. Process until very smooth. (obviously by the picture I did not do this nor did I soak my cashews long enough). Stir into pasta.
You can also do a baked macaroni by pouring the sauce over the pasta in a casserole dish and topping with homemade (or store bought) gluten free breadcrumbs! Bake at 350 degrees for 30 minutes or until sauce is bubbly and the top is slightly browned.
*To make homemade breadcrumbs:
Take a few slices of bread, torn into pieces, and add to a food processor with 1 TBSP of butter. Process until crumbly. You can also season with salt, pepper and paprika or italian seasoning.