Tuesday, December 4, 2012

Cheesy Vegan Macaroni and Cheese

This can also be used as a cheese sauce for any other recipe you have like haystacks, grilled cheese sandwiches, lasagna etc. I adapted this recipe from the cookbook Veggies & Co. by Mary Bernt, the owner of the vegan restaurant Veggies in North Dakota.
Cheesy Macaroni & Cheese
1 lb. Elbow Macaroni
½ a Red Bell Pepper
6 T. Unbleached White Flour
6 Tbsp. Cashews
6 Tbsp. Sunflower Seeds
6 Tbsp. Rolled Oats
6 Tbsp. Nutritional Yeast Flakes
½ Tbsp. Onion Powder
½ Tbsp. Salt
½ Tbsp. Honey
3 Tbsp. Lemon Juice (1/4 cup for more bite)
½ cup Coconut Milk (I use Golden Star Coconut Milk for my coconut milk needs, It has 2 ingredients: coconut and water, and it’s is available in Wal-Mart, it’s cheaper, and tastes better than all the other brands.)
3 ½ cups Water
1“Piece of Fresh Ginger (opt.)
¼ tsp. Cardamom (opt.)
3 Massel Chicken bouillon Cubes /
Or 3 Tbsp. McKays Chicken Style Seasoning
¼ cup Olive Oil

Boil Macaroni according to box directions. Blend all ingredients except olive oil on high for 2 minutes until the cheese sauce is smooth and creamy.  Heat cheese sauce to a boil constantly stirring until sauce is smooth and thick. Drain Macaroni and stir in Olive Oil. Stir in the Cheese Sauce and stir thoroughly. Pour this mixture into a oiled 9”x13” baking pan. Bake at 350° F for 35-40 minutes. Enjoy!

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