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Vegan Macaroni And Cheese

DelectablePlanet's picture
Ingredients
  Macaroni pasta 1 Pound (brown rice or any one you like)
  Peas 1 Cup (16 tbs)
  Breadcrumb 1 Cup (16 tbs)
For sauce
  Water 2 Cup (32 tbs)
  Cashew 1 Cup (16 tbs)
  Nutritional yeast 1⁄4 Cup (4 tbs)
  Turmeric 1⁄2 Teaspoon
  Paprika 1⁄2 Teaspoon
  Salt 1⁄2 Teaspoon
Directions

GETTING READY
1. For sauce in blender, add water, cashew, yeast, turmeric, paprika, and salt. Blend for about a minute or until smooth.

MAKING
2. Follow package direction and cook macaroni in boiling water.
3. When the pasta is almost done, drop peas in water and cook for a minute.
4. In a colander, drain pasta and put it back into the pan.
5. Place the pan on medium heat and pour sauce in it. Stir constantly and cook until the sauce gets the right consistency.

SERVING
6. Sprinkle breadcrumb on top and serve pasta hot.

TIPS
Store leftover pasta in refrigerator for about a week. Sprinkle a couple of drops of water and heat to get right consistency before serving.

Things You Will Need
blender
measuring cup
measuring spoon
saucepan
stirring spoon

Recipe Summary

Difficulty Level: 
Easy
Channel: 
VeganLife
Preparation Time: 
10 Minutes
Cook Time: 
20 Minutes
Ready In: 
30 Minutes
Servings: 
4

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