Yummy Vegan Mac & Cheeze!
This yummy vegan mac and cheese recipes come from our wonderful guest poster, Lauren @ The Hoggish Herbivore. Get your pasta going, prepare as directed. Soak 1/4 C raw cashews in non-dairy milk & set aside. 1 C peeled yukon [...]
This yummy vegan mac and cheese recipes come from our wonderful guest poster, Lauren @ The Hoggish Herbivore.
Get your pasta going, prepare as directed.
Soak 1/4 C raw cashews in non-dairy milk & set aside.
1 C peeled yukon potato
1/4 package frozen squash
1 small onion
Chop & sauté these items until onions are browned, then just cover with 1 C water and simmer till potatoes are very soft.
Dump the veggies & water into a blender/food processor along with the drained casherws, 1/4-1/2 C of sauerkraut, 2 tsp salt, 1 clove garlic, 1/4 tsp Dijon mustard, 1 tbs lemon juice, 1/4 pepper ( I used white), 1/8 tsp cayenne, 1/4 paprika until smooth. Make any adjustments to taste. Add nutritional yeast if you like, but I’m not a big fan of it personally.
You could add in black beans or corn or tomatoes or green chilies, peas, broccoli, whatever yummies you like, etc and bake like a casserole. OR, go plain, which was super tasty.
Add pasta to sauce slowly so you don’t run out of sauce, then optional add-ins, cover with breadcrumbs & bake for about 30 minutes! Go for more sauce, less noodles. I put breadcrumbs on top of mine which you can make by whizzing 1 tbs of earth balance, spices & about 1 slices of bread in the blender, or just buy some. You could also use potato chips.
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