My Thanksgiving Vegan Baked Macaroni & Cheese 😋🔥 Recipe:
16oz elbow macaroni
Unsalted Cashews 1 cup plus 2 cups of water
Yellow Potato (1) peeled and sliced
Large carrots (2) peeled or 1 cup of baby carrots
4-5 cloves of garlic peeled
2 tbsp of olive oil (for veggies)
4 tbsp olive oil for cheese mixture
3 ½ cup of Unsweenten Original Flavor Almond Milk
2 tbsp of nutritional yeast
1 tbsp of hot sauce
2 cups of Vegan Grated Cheese (Daiya’s Cheddar Block & Follow Your Heart Smoke Gouda)
1 pack of Vegan Shredded Cheddar & Mozzarella Cheese
Soak Cashews for 12 hours for best liquid results.
OR: If time is limited, bring 2 cups of water to a boil, then add in the cashews.
Remove the pot from heat, and let the cashews soak for one hour.
Add the potatoes, carrots, and garlic cloves into a baking dish.
Drizzle 2 tbsp of olive oil all over the veggies and cover with aluminum foil.
Roast the veggies in the oven on 400 degrees for 20 mins, or until tender.
Boil the pasta al dente, then drain.
Blend in vitamix: Roasted carrots, potatoes, garlic cloves, boiled cashews, milk, nutritional yeast, seasoning salt, hot sauce, mustard, olive oil.
Puree the ingredients
Lightly oil a baking dish, then add in pasta.
Season Pasta to Taste
Pour in cheese sauce, and sprinkle 2 cups of grated cheese.
Drizzle a little vegan butter on top. Add a sprinkle of paprika and parsley.
Bake for 40-45 mins at 350 degrees.