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Plant-Based Macaroni and Cheese
Macaroni and cheese, made without cheese, butter, and oil, is a healthy, family friendly dish that children love. The use of whole wheat macaroni makes it even better. This dish is sure to please everyone!
CategoryDinner, Family Friendly, Pasta, Plant-Based Recipes, quick
Total Time35 Min
DifficultyEasy
Yields8 servings
Recipe Ingredients
First of all, check if you have all the necessary ingredients for this recipe. Pay attention to the quantities!
- 1 lb whole wheat macaroni, cooked according to package directions
- 1 cup raw cashews (soak for at least 4 hours or boiled for 10 minutes)
- 1 tbsp apple cider vinegar
- 1 tbsp fresh lemon juice
- 2 tsp maple syrup
- 2 tbsp tapioca flour
- 1 tsp paprika
- 1 tsp onion powder
- ½ tsp ground turmeric
- ½ tsp garlic powder
- ¾ tsp red chili powder
- ½ tsp ground cumin
- 2 tbsp red pimientos
- ½ cup soy or almond milk
- 2 scallions (green onions) thinly sliced
- 1 cup sliced almonds
- ¼ cup nutritional yeast
- ¼ cup whole wheat pastry flour
- 1 tbsp garlic, chopped
- ½ tsp grated lemon zest
- ½ tsp kosher or sea salt
Recipe Instructions
Next, follow the steps to finalize your dish and finally be able to enjoy it!
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While the macaroni in cooking, make the sauce. Drain the cashews and add the drained cashews and everything except soy milk and scallions, to a high speed blender. Blend until very smooth. Pour the sauce into a medium saucepan and cook for 5-7 minutes, until thickened. When the macaroni is done, drain it and place it back in the pot. Add the sauce and mix well. Add the soy or almond milk and stir, adding more milk until you achieve the desired consistency. Serve with Plant Parm and finely sliced scallions. Plant Parm: Combine all ingredients in a food processor or blender until everything is reduced to crumbs. Will keep up to 3 weeks in refrigerator.