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quinta-feira, 30 de julho de 2015

Neville Noms Vegan Baked Macaroni and Cheese 💛 Honestly,...

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Neville Noms Vegan Baked Macaroni and Cheese 💛
Honestly, macaroni and cheese - specifically, baked macaroni and cheese, the Crucian staple - was the only “hard” thing for me to give up when I recommitted to a cruelty-free lifestyle just over two months ago. After trying several recipes, this one that I made up on the fly will forever satisfy my cravings. It is not designed to be “healthy;” it is designed to remain creamy inside while becoming crisp on top, and the margarine, bouillon, and vegetable oil help with that immensely. You can make it “healthier” by eliminating these; I just recommend that you bake it for less time if you do so.

-16 oz pasta shells, cooked al dente and rinsed in cold water

-2 1/3 c cashews, soaked for at least an hour

-½ c water 

-1 vegetable bouillon cube

-1 c nutritional yeast seasoning, and about 1 tbsp for sprinkling on top

-4 cloves garlic

-2 tbsp dry white wine (make sure it’s vegan!)

-1 tsp tomato paste

-1 tsp Dijon mustard

-3 tbsp soy sauce

-½ tsp turmeric

-juice of half a lemon

-½ c vegetable oil

-¼ c vegan margarine

-¼ c breadcrumbs + about 1 tbsp for sprinkling on top

-Tony Chachere’s Creole seasoning or other savory seasoned salt for sprinkling on top

-Prepare the pasta shells. Set aside the pot.
-Preheat oven to 350F.
-Blend the cashews, water, bouillon cube, nutritional seasoning, garlic, wine, tomato paste, Dijon mustard, soy sauce, turmeric, lemon juice, oil, and margarine until creamy smooth. Add a little water if your blender gets stuck.
-In a large pot, gently fold the sauce and bread crumbs in with the pasta until well combined.
-Spread evenly in a casserole dish, and top with remaining breadcrumbs and seasoning.
-Bake at 350F for 15 minutes.
-Broil for 2-3 minutes, or until the top is golden and crisp.
-Serve with love.

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