Next level Mac n cheese! VEGAN PARM & toasted broccoli Tag a friend and save t…
Next level Mac n cheese!
VEGAN PARM & toasted broccoli 🥦
Tag a friend and save the recipe below✨
12 ounces macaroni noodles (I used brown rice noodles)
1 cup raw cashews
1 (15 ounce) can cannellini beans
1 red bell pepper
1 tbsp miso paste
1/2 cup nutritional yeast
1 cup unsweetened macadamia milk (I used milkadamia)
Juice of 1 lemon
1 tsp liquid smoke (optional but highly recommend! gives a smokey “cheesy” flavor)
1/2 tsp salt
1/4 tsp pepper
Home-made (GF) bread crumbs (Feel free to use store bought)
4 slices gluten free bread (I used follow your heart brioche loaf)
3 tbsp nutritional yeast
1 tsp garlic powder
1 tsp dried oregano
1/2 tsp salt
Vegan parm (recipe on blog too)
Preheat oven to 375 degrees F.
Soak cashews in hot water for 15 minutes.
Cook noodles according to directions on the package.
Remove seeds from bell pepper and cut into 4 pieces, place on baking sheet lined with parchment paper and bake in preheated oven for 10 minutes.
Once bell pepper is out of the oven (leave oven on for the mac n cheese) place it in a high speed blender along with soaked cashews, cannellini beans, miso paste, nutritional yeast, macadamia milk, lemon juice, liquid smoke, salt & pepper. Blend for 1-2 minutes or until smooth.
Place the macaroni noodles in a baking dish. Pour all of the sauce over the noodles and mix until each noodle is coated. Place in preheated oven for 15 minutes)
Meanwhile place your four slices of bread in a toaster oven until golden and crisp. Place toast, nutritional yeast, dried oregano, garlic powder & salt in a food processor and pulse until bread crumbs begin to form.
Once the mac n cheese has been in the oven for 15 minutes, take out of the oven and sprinkle over the bread crumbs. Place back into the oven for 10 minutes.
Remove from oven and enjoy hot! Sprinkle over thinly slices chives for garnish.
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