Mac & "Cheese"
There are a ton of mac & "cheese" recipes in the vegan community. I created this one that avoids the cashew (as much as I love them I wanted other nut free options). This one ended up being my favourite recipe for mac & "cheese" that accidentally became a star meal. It is incredibly close to a traditional mac and cheese without all the harsh chemicals and is extremely nutrient dense. Creamy, warm and oh so comforting. I could eat the entire batch or two on my own.
Serve with a side salad for the ultimate well-rounded meal.
1 Pkg. Silken Tofu
1 Roasted Red Bell Pepper
1tbsp Better Than Bouillon
1 tsp balsamic vinegar
1tsp white ground pepper
1 tsp onion powder
1/2 cup nutritional yeast
1/2 tsp worcestershire sauce (vegan)
1/2 tsp mustard powder
Salt to taste
1 Pkg brown rice macaroni (follow instructions on Pkg)
1. Heat oven to 350 Fahrenheit.
2. Cut bell pepper in half, and de-seed with stems removed. Place on silicone mat (Sil-Pat). Roast in oven for 40 minutes
3. Bring 6 cups water to a rolling boil. Add carrot, potato and onion. Cook for 18 minutes or until soft. Drain, reserving 1 cup of water. Let cool.
4. In a high speed blender (eg. Vitamix), add all ingredients. Slowly add the reserved water until desired consistency.
5. Add salt to taste.
Pour over your macaroni, toss and enjoy!