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Hands down, this is my favorite vegan mac and cheese recipe. It was created by Allison
Rivers Sampson and it's on the VegNews website. The sauce is very flavorful. It doesn't take
like cheese, but it's really good. My grandmother even likes it. The only downside is that it
requires a lot of ingredients, but it's really worth it.
Preheat your oven to 350. The sauce takes the longest to make so we're
gonna start with that. To a pot, we're gonna add 2 cups of peeled
and sliced red potatoes. 1 cup of sliced onion, ½ cup of sliced carrots and ¼ cup sliced
shallots. Pour in 2 cups of water, bring it to a boil,
then cover it and simmer it for 10 minutes or until the vegetables are soft, which won't
take long since we sliced them instead of chopped them.
Let the vegetables cool a bit, then pour them and the cooking water into a blender
Along with ½ cup of raw cashews - that you've either soaked overnight or boiled for 7 minutes
- ⅓ cup vegan margarine, 2 tablespoons of lemon juice, 2 teaspoons of salt, ½ teaspoon
each of minced garlic, dijon mustard, black pepper and paprika, and ¼ teaspoon of cayenne
pepper. Blend it until it is completely smooth.
Now go ahead and cook 2 cups of macaroni. And while the macaroni is boiling, you can
make the breadcrumbs. You're gonna add 5 slices of bread that you've torn into pieces into
a food processor, along with 2 ½ tablespoons of vegan margarine.
Mix it until it looks like this. Drain your pasta, add it to an 8x8 pan, add
the sauce, stir it all together, then add your breadcrumbs evenly on top. You're gonna
bake it for 30 minutes. When you take it out, it should be bubbly
and the top should be brown. I'm telling you that this mac and cheese is so worth the time
and effort. You should definitely make this! Thanks for watching Vegan Cooking with Love!
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