Amy's Vegan Day: Macaroni and Cheese Bake

As a combination graduation/early birthday/very early Hanukkah present Aaron got me a Vitamix. I've wanted one for a while but couldn't justify the price tag, which is why Aaron decided it should be bought with the entirety of my 2014 gift credits. It's been in our home for a few weeks now and already I have fallen in love. I really wanted to make a macaroni and cheese bake for dinner last night and I don't think it would have been possible without the Vitamix. Vegan cheese is not known for its melty qualities but who needs melting when you have a blender that can make you the silkiest smoothest "cheese" ever? If you're a purist and don't want all that green vegetable stuff in your mac and cheese, just leave out the broccoli and peas and halve the sauce ingredients.

Macaroni and Cheese Bake (serves 4)

1 cup raw cashews, soaked in water for several hours
2 cups cauliflower florets
4 cloves garlic
1/4 white or yellow onion, diced
1 Tbls. olive oil
2 Tbls. vegan butter, melted
1/2 cup + 2 Tbls. nutritional yeast
1/2 tsp. ground mustard
1/2 cup unsweetened plain non-dairy yogurt (I like WholeSoy & Co.)
1 1/2 tsp. sea salt
1 Tbls. white vinegar
1/4 tsp. citric acid
2 cups macaroni noodles
2 cups broccoli florets
1 cup frozen peas
1/4-1/2 cup breadcrumbs

Start by chopping the onion, cauliflower, and broccoli, if you have not done so already. It just makes putting the recipe together easier.

Preheat your oven to 375 F. Begin by roasting the garlic. Not sure how? Read here. Next, heat the olive oil in a small pan over low heat and saute the onion until it is translucent and just starting to brown around the edges. Set aside.

While the onions are cooking start boiling the water for the macaroni. Cook according to package directions.

While the onions and macaroni are cooking, put the cauliflower in a microwave-safe bowl with some water and steam in the microwave for 3-4 minutes.

While the cauliflower is cooking, drain and rinse the cashews. Add to a blender with the garlic, butter, nutritional yeast, mustard, yogurt, salt, vinegar, and citric acid. When the cauliflower is done, drain and add to the blender, along with the onions and their oil. Blend together to make the cheese sauce.

In a large bowl combine the macaroni, cheese sauce, broccoli, and (still frozen) peas.

Pour into a large casserole dish and sprinkle breadcrumbs on top. Bake for 30-40 minutes until the breadcrumbs brown around the edges (broil it for a few minutes at the end if you want a really crispy effect.)