There’s something about macaroni and cheese that makes them completely delicious and addictive. It’s a completely simple dish that surrounds us and makes us want to eat often.
For those who follow a vegan diet, and want to add vegetables into your meals while making them delicious, macaroni and vegetarian cheese is an excellent way. Also, if you have kids you can prepare this recipe for macaroni and vegetarian cheese, which contains vegetables, and they won’t even notice it.
This dish is fabulous and fast because it can be ready in 20 minutes. This version is healthier than macaroni and cheese that normally you know, so grab your apron and enjoy this rich recipe.
Macaroni and vegetarian cheese recipe
This macaroni and vegetarian cheese recipe yields for 4 people.
- 8 oz / 227gms pasta without gluten – shaped like elbows
- 1 cup of almond milk
- 2 cups of steamed cauliflower
- 1/2 cup of yeast
- ½ cup of raw cashews, soaked.
- 1 tablespoon of freshly squeezed lemon juice
- 1 tablespoon of chopped garlic
- 1/2 teaspoon of onion powder dry granulated
- ¾ teaspoon of sea salt
- ¼ teaspoon of paprika
- season with pepper and salt
- 3 cups sauteed mushrooms
- 1 cup of fresh parsley
- ½ cup of chopped onion
- 1 teaspoon of dried onions
In a large pot boil water and cook the pasta for about 5 minutes or until al dente.
While cooking the pasta, place all the sauce ingredients in a blender, then fire cook something until smooth and creamy. If you want to put a more orange you can add boiled carrots, roasted pepper or tomato paste.
Drain pasta and pour sauce over until well combined and have a delicious macaroni. You can then add the onion, mushrooms and parsley.