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The Real Food Academy
Academy Phone
(786) 395-0355
Cafe Phone
(786) 953-8585
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Vegan-Mac-n-Cheese- 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.
Prep Time 20 minutes
Cook Time 30 minutes
Total Time 50 minutes
Servings 4 Servings
Author Chef Maria Cummins

Ingredients

  • 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

Instructions

  • 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.
The Real Food Academy
570 NE 81st Street
Miami, FL 33138
Call (786) 395-0355
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