Vegan Baked Mac And Cheese | Vegan Thanksgiving Soul Food Recipe
Vegan Mac And Cheese
14 ounce bag of macaroni noodles
1 vegetable bouillon cube
3 cups plain unsweetened plant milk
1 1/2 cup nutritional yeast flakes
5 cloves garlic peeled
2 Tablespoon fresh lemon juice
1/2 tablespoon yellow mustard
1 teaspoon paprika
black pepper (to taste)
himalayan pink salt (to taste)
1/2 stick vegan butter
2/3 cup olive oil
Cook pasta according to directions on package.
Add bouillon cube before finished.
Pre-heat oven at 350 degrees.
Drain pasta and sit aside, covered.
Put 3 cups plant milk, nutritional yeast, garlic, mustard, lemon juice, Himalayan pink salt, black pepper, and paprika in food processor.
Blend for about 60 seconds on high speed.
Reduce speed to medium and while still running add the vegan butter.
Continue blending while you slowly pour in the oil until cheese sauce has thickened slightly.
Pour the pasta into your pan.
Pour cheese sauce over pasta and stir to coat well.
Bake for 25 minutes.
Optional: Take out of oven, mix (for more texture), and bake again for additional 10 minutes. Mix and sprinkle nutritional yeast (for more texture).
Let cool for 10 minutes.
Enjoy !
Original recipe from:
http://blacksgoingvegan.com/worlds-best-vegan-mac-n-cheese/
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