2 1/2 cups uncooked macaroni
1 (15 ounce) can great Northern or cannelini beans, drained and rinsed
4-6 tablespoons nutritional yeast
1 (15 ounce) fire roasted tomatoes, reserve 3/4 can juice (I use Muir Glen)
2 tablespoons lemon juice
1/2 teaspoon dried basil
1/2 teaspoon oregano
1/4 teaspoon garlic powder
1 clove garlic, chopped
1 teaspoon salt
1/4 teaspoon prepared mustard
ground black pepper, to taste
vegan parmesan, to taste
paprika, to taste
1. Preheat oven to 350 degrees Fahrenheit. Spray a baking dish with nonstick spray. Cook macaroni in a pot of boiling water, according to the directions on package.
2. Put the remaining ingredients except for the paprika in a food processor or blender. Blend until it is smooth and creamy.
3. Combine macaroni and sauce in a large bowl and pour into prepared baking dish. Sprinkle lightly with paprika and vegan parmesan.
4. Bake in the oven covered with foil for 15 minutes. Remove foil and bake for another 5 minutes until lightly browned on top.
This dish is nice for a change from the usual vegan mac n' cheese. It's pretty much fat free too!