VEGAN MAC N' CHEESE

my vegan mac n' cheese

I adapted this version from a basic recipe of Allison Rivers Samson.  I skipped the bread topping and baking, switched out the potatoes for the healthier beans and added a whole head of broccoli.  The result was stunning.  I couldn't eat enough of it!  Here's my version.

INGREDIENTS:

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



DIRECTIONS:

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. 

cashews etc

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.