This cheesy vegan pasta…well…I think it’s so heavenly that I had to name it accordingly.
The cream sauce is magical, made with a blended mixture of cashews, roasted red peppers, and grilled onions. It’s addictively comforting, and absolutely delicious. It’s easy to assemble too, and pretty much perfect for a summer BBQ or weekend tailgate. I can almost promise this will be a hit in your vegan home!
Hope you love this as much as we do. : )
VEGAN MAC AND CHEESE PERFECTION
16 ounces of uncooked brown rice pasta
1 onion, diced
1 cup raw cashews
1 1/2 cup unsweetened nondairy milk
6-ounce jar of roasted red peppers, rinsed
1/4 cup nutritional yeast
2 tablespoons lemon juice
2 tablespoons vegetable broth
1 – 2 teaspoons of yellow mustard
1 teaspoon salt
Preheat oven to 425 degrees.
Heat a large nonstick skillet (like Scanpan) over high heat. Add onions and dry sauté until translucent. Sprinkle a little bit of water as needed to prevent sticking to the pan.
Meanwhile, cook pasta according to package directions. Drain and set aside.
In a high powered blender, combine the cooked onion with cashews, milk, red peppers, nutritional yeast, lemon juice, broth, mustard, and salt, and blend until smooth.
Pour mixture into a large baking dish. Add cooked pasta and combine well.
Either bake uncovered 25-35 minutes, until crunchy and golden brown – OR – for an even creamier version, just bake briefly, until heated through. Serve immediately.
Copyright © Vicki Brett-Gach | Ann Arbor Vegan Kitchen