Easiest Vegan Mac n Cheese
This Easiest #Vegan Baked Mac ‘n’ Cheese is made even easier by Copper Chef Cookware’s Wonder Cooker. #sponsored The Wonder Cooker’s stainless steel induction plates ensure rapid, even heating and the ceramic coating means you can skip the greasing altogether—and not lose a bit of precious mac ‘n’ cheese. Get the full recipe below + enter here to win a Copper Chef Wonder Cooker of your own: copperchefsweepstakes.com/blis...
EASIEST VEGAN BAKED MAC ‘N’ CHEESE
16 ounces elbow pasta
2 cups steamed cauliflower florets
1 ½ cups filtered water
1/3 roasted red peppers
1/4 cup nutritional yeast flakes
2 tablespoons arrowroot starch
2 tablespoons apple cider vinegar
2 teaspoons sea salt or to taste
Black pepper, to taste
Bread crumbs + dried herbs, to taste (optional)
1. Bring a large pot of salted water to a boil. Preheat the oven to 350F.
2. Add the pasta to the boiling water and cook until al dente according to package directions. Drain, and transfer the cooked pasta to the Copper Chef Wonder Cooker shallow casserole dish.
3. Meanwhile, add the cauliflower, cashews, water, red peppers, nutritional yeast, arrowroot starch, apple cider vinegar, salt, and pepper to a high-speed blender. Blend on high for 2–3 minutes, or until completely smooth.
4. Pour the cheese sauce evenly over the pasta. Stir to coat.
5. Top with breadcrumbs and dried herbs (if using).
6. Bake for 25 to 30 minutes, or until the cheese has set and the top is light golden brown.
