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Mac & Cheez

See original recipe at: veganyumyum.com
kept byEmmy_Hall
recipe byveganyumyum.com
Notes: 

Vegan

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Ingredients: 

8-10 Oz Whole Wheat Rotini
2 Cups Steamed Broccoli Florets
2 Pieces of Bread, toasted and ground to breadcrumbs

1 Cup Peeled, Finely Chopped Potatoes
1/4 Cup Peeled, Finely Chopped Carrots
1 Cup Water

1/3 Cup Raw Cashews
1 Tbs Miso (any kind, I like red)
1 Tbs Tahini
1 Tbs Lemon Juice (sub: 2 tsp White Wine Vinegar)
1/2 tsp Dijon Mustard
1/3 Cup Earth Balance Margarine
1/3 Cup Nutritional Yeast
1 to 1 1/2 tsp Salt
Black Pepper to taste
Paprika for sprinkling

  1.  Preheat oven to 350
  2. Cook pasta until al dente, drain adn set aside. 
  3. Meanwhile, steam broccoli and set aside
  4. Chop the carrots and botatoes until very small, boil in 1 cup water unti tender, 10-15 mins
  5. While the carrots and potatoes are cooking, put the remaining ingredients in a blender
  6. Add the carrots, potatoes, and the cooking water to the blender. Blend until very smooth. If necessary, add a little water or almond milk to thin the sauce.
  7. Toss the cooked pasta with the sauce. Place in baking dish. Top with breadcrumbs, black pepper, and paprika.
  8. Bake 25 mins at 350 until brown and bubbly.
  9. Serve!
See original recipe at veganyumyum.com

 

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