1tablespoonoilany oil works, I love olive oil here (12.5g)
1smallyellow onionhalved and chopped (72g)
1cupraw cashews soaked in water overnight, then drained
1/2teaspoonground black pepper
1teaspoondry ground mustard
1/2tablespoonsoy sauceor liquid aminos or tamari or lite soy sauce
1 ½cupsvegan milkyou can use any, I love canned full fat coconut milk cause it's so creamy
1cupbreadcrumbsgluten free if needed
salt & pepper to taste
3tablespoonsmelted vegan butter or oil
Creamy Vegan Mac & Cheese
Preheat oven to 350°F/180°C.
Prepare elbow pasta according to package directions. You can do this while the carrots are being cooked. Drain in a colander until ready to use (You can use the same pan as below - just leave the pasta in a colander, then after carrot mixture has been made, add to pan).
In a pan over medium heat, heat the oil. Once hot, add in the carrots, onions and the garlic, stirring to combine. Lower heat to medium low. Cover with lid and allow to steam/roast until carrots are tender, about 10 minutes.
Remove from heat and allow to cool slightly.
In a large high speed blender add the carrot mixture, cashews, salt and pepper, ground mustard, lime juice, soy sauce, nutritional yeast, paprika, ground nutmeg, and almond milk.
Blend together for about 3 minutes on a high speed, until sauce is completely smooth and incorporate. If you need to blend longer that's fine, just blend until smooth. Taste and add more salt if necessary.
Add the macaroni to a cast iron skillet or other similarly sized oven safe pot or oven sized container (mine is about 8" to 9"). Pour the sauce over the macaroni. Stir to combine until fully combined and all the macaroni is coated with sauce.
Mix breadcrumbs, salt and pepper to taste and vegan butter in a small dish with a small whisk or fork until combined. Sprinkle over the top of the Mac and cheese, covering completely.
Bake for 15 minutes until Mac and cheese is set, then broil for a few minutes until top is golden brown.
Remove from oven, allow to cool slightly then serve and enjoy!
How to store: Store any leftovers in an airtight container in the refrigerator for 3 to 4 days. They can be reheated in the microwave or in a 350ºF oven until warmed through.How to freeze: You can freeze baked vegan mac and cheese for up to 3 months. Wrap it well, or transfer leftovers to an airtight container. I recommend letting it thaw in the refrigerator and then reheating it in the microwave or oven, as this will result in more even heating.