Grass Always Tastes Better With Hot Sauce Cookbook by Veronique Link

Author:Veronique Link [Link, Veronique]
Language: eng
Format: azw3
Publisher: UNKNOWN
Published: 2017-08-20T04:00:00+00:00

Mac & Cheez

INGREDIENTS: 10 ounces dried whole wheat or ancient grain macaroni (or about 2⅔ cups)

1 C. diced cauliflower

¼ cup peeled/diced carrots

⅓ cup chopped onion

¾ cup water (preferably use liquid from pot of boiled veggies)

½ cup raw cashews, soaked for 30 minutes ¼ cup coconut milk

2 Tbsp. nutritional yeast flakes

1 Tbsp. lemon juice

¾ to 1 Tsp. salt (or more to taste)

¼ Tsp garlic powder

½ Tsp. cayenne pepper

½ Tsp. paprika

½ C vegan bread crumbs

* Optional block vegan cheddar and

mozzarella cheeses

INSTRUCTIONS: 1. Cook macaroni according to package instructions (drain and set aside)

2. Bring 2 cups of water to boil in a small pot. 3. Place chopped cauliflower, carrots, and onion in the boiling water, and cook for about 10 minutes, or until vegetables are tender and soft enough to blend.

3. When veggies are soft enough to blend, use a slotted spoon to remove them from cooking water, and place them in your blender. Add ¾ cup of the cooking water to your blender, along with the remaining ingredients.

4. Blend until smooth.

5. Pour sauce over your cooked macaroni noodles into a baking dish. Add optional additional cheese and top with vegan bread crumbs

6. Bake at 350 for 15 minutes, or until crumbs are turning golden brown.

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