I was so exited when I found this recipe of vegan Mac and Cheese. However, the recipe called for cashews. I decide to change it up and use sunflower seeds instead. I didn't want exclude any student on our cooking class because of a nut allergy. It turned out to be AMAZING! They all absolutely loved it! Parents were amazed to see their kids having second servings! This is definitely a hit!
Mac'N No Cheese
Vegan Macaroni and Cheese made with sunflower, potatoes and carrot sauce.
Servings 4 Servings
- 1 cups boiling water Use the same water for cooking the veggies
- 2 cups medium potato peeled
- 3/4 cup chopped carrots
- 2 garlic cloves or 1 tsp of garlic powder
- 1 1/2 cup chopped onion
- 2-3 tbsp nutritional yeast
- 2 tsp lemon juice
- 1/2 tsp Paprika
- 1 tsp or more salt
- 1/2 tsp white pepper
- 10 oz elbows pasta
- 1 cup cooked broccoli Optional
- 1/2 cup sunflower seeds You can sue cashews too
- 1/2 cup bread crumbs I use Panko
In a medium size pot , add water, potato, carrots, garlic and onion. Cover and cook over medium-high heat r until the potato is very tender and breaks easily for about 15 to17 minutes.
In another pot, cook the pasta in salted water. Make sure to to over cook it.
Add the potatoes, carrots, onions, garlic, boiling water (reserved form the pot that you cooked the veggies) and the sunflowers seeds and lemon juice to the blender. I use a Vitamix (high speed blender). Blend until smooth. Taste and adjust salt and spice.
Place the cooked pasta on a baking pan and cover with cheese sauce. Add cooked broccoli or other veggies if using any.
Add the layer of bread crumbs.
Broil it for about 5 minutes until crumbs are brown.
Serve and sprinkle with paprika.