my vegan mac n' cheese
6 oz. whole wheat macaroni
1 head of broccoli, cut into small flowerettes
1 cup white beans, drained and rinsed
1/4 cup carrots, peeled and diced
1/3 cup onion, peeled and chopped
1 cup water
1/4 cup raw cashews
2 tsp. sea salt
1/4 tsp. garlic, minced
1/3 cup Earth Balance
1/4 tsp. Dijon mustard
1 Tbsp. lemon juice, freshly squeezed
1/4 tsp. black pepper
1/8 tsp. cayenne
1/4 tsp. smoky paprika
Start to bring water to a boil.
In a saucepan, add beans, carrots, onion and water, and bring to a boil. Cover the pan and simmer for 15 to 20 minutes, or until vegetables are very soft.
softened vegetables in water
Meanwhile in a food processor, process the cashews, salt, garlic, Earth Balance, mustard, lemon juice, and seasonings.
Add the bean mixture to the mixture in the food processor and blend until perfectly smooth.
Cook the pasta and the broccoli together for about 7 - 9 minutes. Drain and mix in the sauce.
pasta and broccoli cooking together
If you prefer a baked version, put into a 9 x 12 baking dish, top with buttered crumbs and bake 30 minutes at 350 or until golden brown.