Lauren Hartmann and Julie Grace
This ingenious and gourmand spin on conventional mac and cheese is topped with a beneficiant layer of crispy breadcrumbs made even crunchier with toasty, roasted pecans.
February 6, 2024
A wealthy, velvety cashew cheese sauce and golden-baked crunchy topping make this mac and cheese from the Southern Vegan cookbook fully irresistible. Serve with sautéed greens and fried tofu for the final word soul meals meal.
What you want:
4½ cups elbow macaroni
1 cup uncooked cashews, soaked and drained
1 cup vegan milk
1 (15-ounce) block agency tofu, pressed
¼ cup dietary yeast
1 teaspoon Dijon mustard
1 teaspoon tahini
1 teaspoon lemon juice
½ teaspoon garlic powder
¼ teaspoon floor nutmeg
1 teaspoon salt
½ teaspoon black pepper
1 cup finely chopped roasted pecans
1 cup panko breadcrumbs
2 tablespoons olive oil
What you do:
- Preheat oven to 375 levels. Prepare dinner macaroni in keeping with bundle instructions.
- Right into a blender, add cashews, milk, and tofu, and mix. Add dietary yeast, mustard, tahini, lemon juice, garlic powder, nutmeg, salt, and black pepper, and mix on excessive for 3 minutes, scraping down sides of blender as wanted, till sauce is completely clean. Set sauce apart.
- When macaroni is completed, drain and return to pot. Add sauce and stir to mix. Pour macaroni and cheese right into a 13 x 9-inch baking dish and clean out evenly.
- In a small bowl, mix pecans, breadcrumbs, and oil, and toss to coat. Prime macaroni and cheese with pecans and breadcrumbs. Bake 10 to fifteen minutes, or till topping is crispy and brown.
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