VEGAN MACARONI AND CHEESE
Prep time
Cook time
Total time
Author: Taste of Yummy
Serves: serves 6
Ingredients
- For the Spelt Penne Pasta
- 4 quarts of spring water
- 1 tablespoon of pink Himalayan salt
- 8 ounces of
spelt penne - For the Spelt Crumbs
- 4 slices of
spelt bread torn into large pieces - 2 tablespoons + ⅓ cup of earth balance soy free butter spread
- For the Vegan Cheese Sauce
- 2 tablespoons shallots, peeled and chopped
- 2 green bananas sliced or 1 cup of yellow potatoes peeled and chopped
- 1 cup butternut squash chunks
- 3 cups of swiss chard chopped
- ⅓ cup onion, peeled and chopped
- 1 cup of spring water
- ½ cup of soaked cashews
- 2 teaspoons pink Himalayan sea salt
- ½ teaspoon Dijon Mustard
- lime juice of ½ lime
- ¼ teaspoon of cayenne pepper
- ¼ teaspoon of Achiote or paprika
Instructions
- In a large pot, bring water and sea salt to a boil. Add
spelt penne, cook until al dente. In a colander, drain pasta and rinse with cold water. Set aside. - In a food processor, make
spelt breadcrumbs by pulverizing bread and 2 tablespoons of buttery spread to a medium-fine texture. Set aside. - In a saucepan, add shallots, green bananas, squash, onion, and water, bring to a boil. Cover pan and simmer for 15 minutes until vegetables are soft, but not overcooked- NO MUSHY VEGGIES ALLOWED! :)
- In the blender, process the cashews, salt, ⅓ cup of buttery spread, mustard, lime juice, achiote, and cayenne pepper. Add softened vegetables and cooking water to the blender and process until perfectly smooth, no exceptions.
- In a skillet over medium-high heat, toast bread crumbs. Set crumbs aside in a bowl.
- In the skillet over medium-high heat toss the cooked pasta, and blended cheese sauce until completely coated. Add in swiss chard cook until slightly wilted.
- Divide among 6 bowls and top each with toasted
spelt bread crumbs. Serve hot with a smile!
Notes
Adapted from: VegNews
Recipe by Taste of Yummy at https://www.tasteofyummy.com/vegan-macaroni-and-cheese/