|Level up your beloved mac & cheese with the smoky goodness of vegan bacon.|
Fill large pot with water, add salt, and bring to a boil. Cook the pasta until al dente. Drain and set aside.
Make the sauce: If you’re not in a hurry, you can wait until the pasta is done and then make the sauce in the same pot. Otherwise, use a large saucepan for the sauce:
Peel potato and carrot, then chop them along with onion and garlic. Place in pot along with 2 c water, cashews, and salt.
Bring to boil, lower heat to simmer, and cook until potatoes are soft, 10-15 minutes.
Preheat oven to 375.
Carefully transfer to blender, add remaining ingredients except bacon, and blend until completely smooth.
Pour back into pot and stir in the pasta and bacon.
Spread into baking dish and bake for 20 minutes, until hot and bubbly.
|Notes||The original recipe calls for Brussels sprouts which just didn’t appeal to me. If it does to you, trim and halve or quarter one pound of Brussels sprouts, then toss with 1 T olive oil and a sprinkling of salt. Bake at 425 for 15-20 minutes, until tender and golden. Stir into the mac & cheese before baking.
Adapted from the recipe for “Brussels and Bacon Cheesy Mac” in Vegan Mac & Cheese – read my review.
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