With the cool whether on its way in, it is inevitable that we are going to crave some warm comfort foods. The other day I decided to try a baked vegan mac and cheese adapted from my raw version. It was a huge hit from a few of my omnivore friends, so you know it must be good! Also, check out my Raw version below... Vegan Mac & Cheese 1 pound of shell shaped rice pasta (following cooking directions but remove from water about half way through recommended cook time) 2.5 cups steamed cauliflower (I just steam mine until it's slightly tender) 1 large red bell pepper 3/4 cup oat milk (you can use your favorite dairy free milk) 2.5 tsp. sea salt 1 clove garlic or 1 tsp. garlic powder 1/2 cup nutritional yeast 1 cup bread crumbs, optional (I don't think it's necessary but I tried it for my first attempt)
Pre-heat oven to 350 degrees
Blend all the ingredients until smooth and creamy
Place noodles in a baking dish and pour the sauce over it
Top with breadcrumbs and bake uncovered for 30 minutes [gallery]
My Raw Mac not Cheese Recipe... 1 large red bell pepper 1 cup cashews, soaked 1/4 cup nutritional yeast 1.5 tsp. seas salt 1 clove garlic 1/2 lemon, juiced
Using a Vitamix or other high speed blender, blend all ingredients until smooth.
Pour mixture over your favorite vegetable based spiralized noodle or whole grain pasta.