Hanna's Quick & Easy Vegan Cookbook: 50 Trouble-Free Recipes, Effortless Breakfast, Lunch & Dinner Meals Uncomplicated Between Meal Snacks All Healthy ... Delicious (Hanna's Vegan Cookbooks) by Getty Hanna

Author:Getty, Hanna [Getty, Hanna]
Language: eng
Format: epub, mobi
Published: 2012-11-26T18:30:00+00:00

The Best Vegan Macaroni & Cheese

You might wonder why I claim this macaroni and cheese to be the very best and I will tell you. First of all, it tastes like heaven. Secondly, it is ridiculously easy to make. Thirdly, it is loaded with nutritional value.

Ingredients:

1 1/2 Pounds Whole Wheat Elbow Pasta

Cheese Sauce Ingredients:

1 1/2 Cups Unflavored Soy Milk

1 1/2 Cups Nutritional Yeast

1 Cup Flax Seed Oil

1 Cup Filtered Water

1/3 Cup Soy Sauce

12 Ounces Firm Tofu

1 Tablespoon Garlic Powder

1 Tablespoon Paprika

1 Tablespoon Yellow Mustard

1/2 Tablespoon Sea Salt

You Will Also Need:

- 1 Large Size Pot

- 1 Large Size Rectangular Casserole Dish

- 1 High Speed Electric Blender

Instructions:

1. Preheat oven to 350 degrees Fahrenheit.

2. Using a large pot, prepare the pasta in accordance with the cooking direction provided on its package.

3. Transfer the cooked pasta to a rectangular casserole dish.

4. Combine all the cheese sauce ingredients in a blender and allow it to work until the mixture is smooth and creamy.

5. Pour the cheese sauce over the pasta that’s already inside the casserole dish.

6. Bake for about 15 minutes or until the pasta turns golden brown and the top layer becomes crispy.

7. Remove the casserole dish and its contents from the oven, allow it to cool for 15 minutes and then serve to your hungry diners, who will absolutely love you for it.

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