Vegetarian

Angela's Vegan Mac'NCheese (adapted) 3/4 cup takes several minutes to prepare.

Angela's Vegan Mac'NCheese (adapted) 3/4 cup takes several minutes to cook.

Angela's Vegan Mac'NCheese (adapted) 3/4 cup makes 6 servings.

The ingredients for Angela's Vegan Mac'NCheese (adapted) 3/4 cup are:

* 1 cup cooked butternut squash
* 1/2 small onion, peeled and chopped (about 1/4-1/3 cup)
* 1.5 cups raw cashews
* 1 cup unsweetened almond milk
* 4 garlic cloves
* 6 tbsp fresh lemon juice
* 3 tsp kosher salt
* 2 tbsp nutritional yeast
* Freshly ground black pepper, to taste
* 1 tsp mustard
* ~300-340 grams dry/uncooked Macaroni or other pasta (I used whole wheat rotini)
* 1/4 cup panko breadcrumbs
* 1 tbsp Earth Balance or butter
* Fresh or dried parsley, to garnish (optional)
* Paprika, to garnish

Here is how you make Angela's Vegan Mac'NCheese (adapted) 3/4 cup:

Directions: Preheat oven to 350F. Grab a small casserole dish and set aside. In a medium sized pot, add the chopped potatoes, carrots, and onion and fill with water until just covered. Bring to a boil and then reduce to low-medium heat. Cook for about 15 minutes until tender.Meanwhile, process 1 slice of bread until crumbs form in a food processor. Add in 1 tbsp of Earth Balance (or butter) and process until incorporated. Place in a small bowl and set aside.Now assemble your cheese sauce ingredients (cashews, almond milk, garlic, lemon, salt, yeast, pepper, mustard) and add just the cashews to food processor. Process until a fine crumb forms similar to corn meal. Now add in the rest of the cheese sauce ingredients and process until smooth.Once the veggies are cooked, drain and add to cheese sauce mixture in food processor. Process until smooth.Add your pasta to a medium sized pot and fill with water until the pasta is covered by about 1 inch or so. Bring to a boil and reduce to low, cooking for about 7 more minutes. Drain and rinse with cold water.In a large bowl, mix together your cheese sauce and drained + rinsed pasta. Scoop into your casserole dish and sprinkle with the breadcrumb mixture. Now garnish with paprika and bake in the oven for 30 minutes at 350F. Allow to cool for about 10 minutes before serving. Sprinkle with chopped fresh parsley or dried parsley if you?d like.Serves approx 4-6.Note: This is a heavy and drier mac ?n cheese. If you want it less dry, you might want to add some Earth Balance/butter or additional milk.Adapted from OhSheGlows:http://ohsheglows.com/2010/11/23/vegan-mac-n-cheese/Number of Servings: 6Recipe submitted by SparkPeople user JS1UCSD.

The nutritional information for Angela's Vegan Mac'NCheese (adapted) 3/4 cup is:

• Servings Per Recipe: 6
• Amount Per Serving
• Calories: 392.8

• Total Fat: 15.1 g
• Cholesterol: 0.0 mg
• Sodium: 129.0 mg
• Total Carbs: 54.3 g
• Dietary Fiber: 6.6 g
• Protein: 12.6 g