Sunrabbits Velvety Vegan Cheese Sauce Recipes

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SUNRABBIT'S VEGAN MAC'N'CHEESE



Sunrabbit's Vegan Mac'n'Cheese image

So, what do you do when you are trying to transition your children to a mostly vegan diet and they are obsessed with Kraft Macaroni & Cheese? This is what you do, my friends. You make THIS.

Provided by Sunrabbit

Categories     Macaroni And Cheese

Time 25m

Yield 4 1/2 cups, 4-6 serving(s)

Number Of Ingredients 13

8 ounces whole wheat pasta
1/2 small onion, peeled and chunked
1/4 red bell pepper, chunked
1 cup red potatoes, peeled and chunked
1/4 cup carrot, peeled and chunked
3 -4 fresh garlic cloves
1/2 cup almond milk
1/4 cup raw cashews
2 teaspoons sea salt
1/4 teaspoon Dijon mustard
1/4-1/3 cup unrefined coconut oil
1 tablespoon fresh lemon juice
1/4 teaspoon ground black pepper, to taste

Steps:

  • Add onion, peppers, potatoes, carrots, garlic and water to a sauce pan and bring to a boil. Cover the pan and simmer for 15 minutes, or until vegetables are very soft.
  • While the vegetables are simmering, cook pasta until al dente. Drain pasta (do not rinse) and set aside with the lid on to keep pasta warm.
  • Place the almond milk, cashews, salt, coconut oil, mustard, lemon juice and black pepper in a blender cup. Drain water from softened vegetables and add to blender; process until perfectly smooth (use Soup button if you have a Blendtec).
  • In a large bowl, toss the cooked pasta and blended cheese sauce until completely coated. Serve immediately.

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