Vegan Macaroni and "Ricotta" Casserole
This vegan mac and no'cheese is plant-based, without soy margarine or milk. Bake it in the oven to attain an amazing ricotta-textured casserole. The broccoli soaks up the "cheese" and really complements the dish.
|1 1⁄4||c||raw cashews (unsalted)|
|3⁄4||c||almond milk (unsweetened, plain )|
|1⁄2||c||nutritional yeast (divided)|
|1||oz||white potato (peeled)|
|1||ds||red pepper flakes|
|2||ds||salt and white pepper|
|1⁄4||c||whole wheat bread crumbs|
|1||lb||whole wheat macaroni|
|Prep time||30 minutes|
Soak the cashews in the almond milk for 1-2 hours before starting this recipe.
Add the potato, sliced lengthwise into 4 pieces, to a large pot of water. Bring to a boil and salt, cooking macaroni according to packaged directions.
Meanwhile, in a saucepan, cook diced onions in vegan broth for 8 minutes. Add garlic an cook another 2 minutes.
In your food processor, blend together: cashews, almond milk, and nutritional yeast. Reserve 1T of Nutrit.Yeast for top of casserole. Add onion and garlic mixture and process until smooth, adding more almond milk if necessary.*
Drain pasta and potato, reserving the water. Place pot with recycled water back on stove and cook broccoli florets for 4 minutes. Drain.
Pre-heat oven to 350°.
Add potato to food processor and process until fully incorporated and smooth. Season to taste with salt and pepper.
In a large bowl, empty the contents of the food processor, along with the pasta, and broccoli. Mix well to coat every noodle.
Pour macaroni into a large casserole dish. Top with bread crumbs and remaining nutritional yeast.
Bake for 25 minutes.
*The consistency of this vegan no'cheese will be fairly smooth, with small little bits of the cashews still visible (this gives it the texture and feeling of ricotta). See picture below to gauge how much almond milk should be added. For a more "runny" vegan no'cheese add more almond milk.