Saturday, December 21, 2013

Very Vegan Mac and Cheese

The dark cold of of this solstice night brings forth the desire for creamy comfort food.  Wrap me in your warmth - this dish is pure love and light.

The Sauce 

1 medium onion, finely chopped
2 cloves garlic, finely chopped
1 cup vegetable broth, divided*
1/4 cup raw cashews, soaked overnight and drained
1 cup unsweetened non dairy milk ( I use almond or cashew)
2 T nutritional yeast
1/4 t sea salt
1/4 t white pepper
Optional: finely chopped herbs like sage or parsley or thyme

Heat a  high sided skillet over medium heat until hot.  Add onion and cook stirring constantly until it begins to brown and stick to skillet ( that's right - no oil).  This takes about 5 minutes of vigilance.  Stir in garlic and a few tablespoons of broth and cook, stirring, until onions are tender and broth has evaporated.  Transfer this mixture to a blender, adding remaining broth, cashews, non-dairy milk, yeast, salt and pepper.  Blend until very, very smooth.  If you are using herbs, you can stir in at this moment.

8 ounces of spiral type pasta, cooked.
1 T vegan parmesan ( very optional)
smoked paprika
 1/2 cup breadcrumbs
a smidge of olive oil

Mix bread crumbs with olive oil.
In a separate bowl, mix the cooked pasta with the sauce.  Place in a very lightly oiled dish.  I used an 8x8 glass baking dish.  Spread the bread crumbs on the top and dust with the smoked paprika.

Bake at 375 for 25-30 minutes