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Recipe by Rebecca Kinzbrunner

Vegan Mac and Cheeze

Vegan Mac and Cheeze add or remove this to/from your favorites
Parve Parve
Easy Easy
4 Servings
Allergens

Ingredients

Main ingredients

  • 1 pound pasta, cooked

  • 1 and 3/4 cups almond milk

  • 3/4 cup raw cashews

  • 3 tablespoons parve (non-dairy) butter 

  • 3 tablespoons flour

  • 2 tablespoons Tuscanini Tomato Paste

  • 1 tablespoon Gefen Soy Sauce

  • 1 teaspoon onion powder

  • 1 teaspoon garlic powder

  • 1/2 teaspoon salt

  • pepper, to taste

  • Gefen Seasoned Bread Crumbs or other flavored bread crumbs

Directions

Make the Vegan Mac and Cheese

1.

Soak cashews in water for four hours, or overnight.

2.

Preheat oven to 325 degrees Fahrenheit.

3.

Place cooked noodles into greased eight- by eight-inch square or nine-inch round baking dish.

4.

Mix together vegan butter and flour over medium-high heat until it forms a paste.

5.

Add milk and stir until thick.

6.

Add in cashews, tomato paste, soy sauce, and spices.

7.

Process mixture with an immersion blender until completely smooth and creamy.

8.

Pour sauce over noodles and cover with foil.

9.

Bake for 20 minutes.

10.

Remove from oven, sprinkle bread crumbs over noodles and place back in the oven, uncovered, for an additional 15-20 minutes.

Vegan Mac and Cheeze

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