Here’s the Recipe I Promised

Vegan Mac and Cheez Bake – Adapted from Carol Adams’ Slow Cooker Vegan Recipe

Ingredients: All Organic

1 ½ cup whole wheat or other non-white flour pasta in any shape with 5 large broccoli florets.

Or

2 cups pasta and skip the broccoli.

2/3-cup raw cashews

1-cup veggie broth or water

7.5 oz. full fat or lite coconut milk from a BPA free can

7 oz. silken tofu

2 tsp. Dijon mustard

5 cloves of roasted garlic, meat squeezed out and skins removed

½ tsp. turmeric

1/8 tsp. cayenne

½ tsp. paprika

½ tsp. salt

Pinch of black pepper

½ cup nutritional yeast

4 oz. any vegan cheese, shredded or cut up. I used Daiya cheddar.

1. Cook the pasta/broccoli until al dente. I boiled the pasta in water with salt and then scooped it out, put the broccoli in a steamer basket and used the same water. Remove and put into a large bowl. Preheat oven to 400.
2. Blend the cashews on high speed in a high-speed blender like a Vitamix with the broth/water.
3. Add the coconut milk, tofu, mustard, garlic and spices and whir until mixed well.
4. Add the cheese and yeast to the liquid and blend until smooth.
5. Pour over pasta/broccoli and stir well until well coated.
6. Spray an 8X8 pan with oil and add pasta mixture. Evenly distribute.
7. Optional: Spread ½ cup of seasoned or panko crumbs over top.
8. Bake for 20-25 minutes or until crispy golden on top and heated through.