Vegan Macaroni and Cheese

[Guest guest]

Macaroni and Cheese (Vegan)

Source: Weimar Institute's NEWSTART Lifestyle Cookbook

 

*love this recipe; even guests who can eat gluten enjoy this!*

 

 

2 quarts/litres water

1 tsp salt

2 cups GF macaroni

1 cup clean, raw cashews

2 cups water

2 oz (60 g) jar pimientos

2 Tbsp (30 ml) fresh lemon juice

2 tsp onion powder

2 tsp salt

1 tsp garlic powder

1 1/2 cups soft GF bread crumbs

 

 

1. Bring 2 quart/litres water and 1 tsp salt to a boil, then add macaroni. Bring

to a second boil, then reduce heat and simmer, covered, until tender.

 

2. Process cashews with 1 cup of the water in a blender, until very smooth. Add

remaining water and other ingredients, except bread crumbs, and continue

blending until smooth.

 

4. Drain macaroni and place in a casserole dish. Pour sauce over top and stir

in.

 

5. Cover and bake at 350 F (175 C) for 30 minutes.

 

6. Uncover and top with bread crumbs. Bake for an additional 15 minutes.

 

 

 

VARIATION: Add 1 cup of a colorful vegetable, such as green peas.

 

 

 

Serves 7.