Vegan Mac And Cheese
Servings Prep Time
6-8Servings 25Minutes
Cook Time
35Minutes
Servings Prep Time
6-8Servings 25Minutes
Cook Time
35Minutes
Ingredients
Instructions
  1. Preheat oven to 400.
  2. Bring 8 cups of salted water to a boil.
  3. Boil pepper, carrots, parsnips, half onion and garlic for 8 minutes, or until knife tender.
  4. Using a slotted spoon, transfer boiled veggies to a blender, keep the water boiling.
  5. Transfer pasta to boiling water and cook according to package directions for al dente, usually 7 minutes.
  6. Sauté sliced onions in one teaspoon of olive oil in a skillet over medium high heat for 3 minutes.
  7. Add mushrooms and chard and cook until chard is just wilted, another 4 to 5 minutes.
  8. Season with salt and pepper and remove from heat.
  9. Add the rest of the sauce ingredients to the blender, drained cashews, milk, 2 Tablespoons vegan butter, nutritional yeast, paprika, red chili flake, salt, pepper and nutmeg.
  10. Blend until smooth.
  11. Drain pasta, combine noodles, sauce and sautéed vegetables in a large casserole.
  12. Mince the slice of bread very small or process in a food processor. Combine the crumbs with one Tablespoon vegan butter and sprinkle over the top of the casserole, along with the Panko.
  13. Bake for 20-25 minutes, or until the top is golden brown.
  14. Garnish with chopped parsley and scallion.