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Vegan Mac & Cheese

Vegan Mac & Cheese
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Prep Time: 6 min Serves: 8
Cooking Time: 30 min Yield: 8 bowls
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This amazing (vegan) version of mac & cheese is for kids and grownups alike. While nutritional yeast doesn't look incredibly appetizing, it's actually known for its tangy, cheesy flavor. It's a complete protein and comes packed with fiber to help make you feel full. It also contains many beneficial vitamins and minerals, including B vitamins, iron, selenium and zinc.



1. Prepare the cashews by soaking them in 3 cups of water overnight or for at least 6 hours and drain.
2. In large pot bring 3 quarts of water to boil and stir in macaroni pasta. Boil for 7-8 minutes or until al dente. Drain and set aside.
3. Heat two tablespoons of olive oil in a large pan to medium heat and add onions, garlic and carrots. Cook and stir for 3-4 minutes and add vegetable broth.
4. Bring to a boil then down to a simmer. Simmer for another 2-3 minutes or until carrots soften.
5. Pour contents into food processor with cashews, nutritional yeast, one teaspoon of salt salt and cumin. Blend until creamy.
6. In small bowl mix one tablespoon of cold water and one tablespoon of starch. Add to food processor, blend again to mix all ingredients together.
7. Return to pan and heat until sauce thickens. Pour over cooked pasta and gently fold and mix.
8. In a small pan, heat one tablespoon of olive oil to medium heat and add panko, parsley, garlic powder and the remaining salt. Gently stir until Panko is slightly golden brown and crispy. Pour over mac and cheese and sprinkle with paprika.

To make an individual serving, reduce the ingredients to 1/4 the suggested measurements. Cooking instructions remain the same.


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