Vegan Macaroni and Cheese
Macaroni and Cheese
Ingredients:
-1 tablespoon of olive oil
-1 tablespoon of all purpose flour
-2 cups of cashew cream (1 cup of cashews soaked for 2 hours in 1 cup of water and blended)
-1 tablespoon of lemon juice
-1 tablespoon of Dijon mustard
-1/2 cup of vegan cheddar cheese
-2 tablespoons of nutritional yeast
-1 teaspoon of black pepper
-1/2 teaspoon of cayenne pepper
-2-3 tablespoons of water (if needed)
-1 tablespoon of breadcrumbs for each topping
Directions:
In a large sauce pan on medium heat combine the olive oil with the flour and whisk together to create a roux for your sauce to thicken. Once the roux has bound together add in the cashew cream, lemon juice, and mustard. Whisk until combined and then add the cheddar cheese, nutritional yeast, black pepper, and cayenne pepper. Whisk together for 2-3 minutes until the sauce thickens, yet if the cheese sauce becomes too thick add a few tablespoons of water until the sauce becomes a smoother consistency. Add in 1 box of cooked elbow macaroni and stir together until the cheese sauce coats the pasta. Garnish with 1 tablespoon of breadcrumbs for each bowl and dig in!
