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!