The Latest Version of Mac n "Cheese"
8 ounces elbow macaroni
1/2 cup carrots, chopped
1/2 cup onions, chopped
1/2 cup potatoes, chopped
1/2 cup red bell peppers, chopped
1 tablespoon fresh garlic
1/2 cup raw cashews
1/2 tablespoon lemon juice
1/2 teaspoon Dijon mustard
2 tablespoons vegan margarine
1 teaspoon salt
1) Start cooking the pasta as directed.
2) In a saucepan, throw in carrots, onions, potatoes, and red bell peppers and add water until just covered. These veggies can be roughly chopped, as they don't need to look pretty- just make them all about the same size. Boil the veggies until tender.
3) In a food processor, add garlic, cashews, lemon juice, Dijon mustard, and margarine and about 1/2 cup broth from the veggies. Process until very smooth, adding a little more broth if it's too thick and balls up.
4) With a hand-held strainer, scoop out the veggies and add to the mixture in the food processor. Blend until smooth. Taste and adjust if it needs more salt, or broth if it's too thick ( it should be the consistency of a thick gravy). I've added nutritional yeast before, but it doesn't need it- it's surprisingly cheezy on its own! Pour the mixture into a medium sized casserole dish and dump in cooked pasta, mixing it evenly to coat. Best warm, but good cold too.
To be more indulgent, make french fried onions to top it with by slicing an onion, separating the pieces and tossing them in some flour before deep frying...yum!
Source: Check out my blog at vegspinz.blogspot.com