Welcome to the third recipe in this Vegan Thanksgiving Recipe Series. I’ve given you the option of a breadcrumb topping to bake, or you can choose to have this as an unbaked Mac and Cheese as well.
INGREDIENTS
12 ounces elbow noodles (I used a rice and quinoa blend)
CHEESE SAUCE 1 1/2 cups raw cashews (soaked and drained)
2tbsp chickpea miso 2 cups water 3 tbsp lemon juice 1/3 cup nutritional yeast
1/4 tsp turmeric powder 1 clove garlic
salt to taste
TOPPING 1 1/2 cups panko style breadcrumbs 4 tbsp melted vegan butter (I used Earth Balance) 1/4 teaspoon paprika
salt to taste
Preheat the oven to 350 degrees F and get out a large 9 x 13 inch casserole dish.
Make the cheese sauce by adding all of the cheese sauce ingredients to a high speed blender. Blend until smooth, and set aside. It will appear a bit watery, but it will thicken as it bakes.
Cook the pasta according to instructions, but make sure not to overcook as the noodles will continue to cook in the oven. Drain and set aside. If you have chosen NOT to do the topping option, pour the cheese sauce on top of the noodles, stir to combine and serve.
If you have chosen to add the topping, in a small bowl mix together the breadcrumbs, melted vegan butter, paprika and salt.
Add the drained pasta to the casserole dish. Pour the cheese sauce on top of the noodles and stir to combine. Sprinkle the topping mixture on top evenly and bake uncovered for about 15-20 minutes until warm and golden brown. Make sure not to over bake as it can dry out. This is best served right away. Happy Thanksgiving and enjoy!
Make sure to check out these other Vegan Thanksgiving Recipes:
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