MMMMM----- Recipe via Meal-Master (tm) v8.06

Title: Baked Vegan Mac And Cheese
Categories: Pasta
Yield: 4 Servings

MMMMM--------------------------MACARONI-------------------------------
1 c Yellow sweet potato; cooked;
-cooled, skinned, and really
-packed
1 c Cauliflower; (about 1/4);
-cooked, cooled, packed
1/4 c White miso paste; heaping
1 3/4 ts Salt
3/4 c Nutritional yeast
1 ts Prepared wholegrain or Dijon
-mustard
1 tb Tapioca flour *
1 c Unsweetened non-dairy milk
-**
1 tb Apple cider vinegar
1/4 ts Onion powder; do not omit!
1/4 ts Garlic powder; do not omit!
1/4 ts Smoked paprika or chipotle
-powder
1 tb Vegan butter
3 1/2 c Macaroni

MMMMM-----------------------CRUMB TOPPING----------------------------
3 sl Bread; white tastes better
2 tb Vegan butter or olive oil;
-(optional)
1 cl Garlic; (optional)

Preheat your oven to 400 F.

Add all of the sauce ingredients except the optional butter and salt
to a blender and blend until completely smooth. If you have a smaller
blender you might need to do it in 2 stages. Add the salt gradually
to taste and blend a little in between each addition, tasting as you
go. Salt really brings out the cheesiness so it is important to be
generous with it.

Fill a large pan with water and bring to a rolling boil then cook the
macaroni as directed on the packaging.

Pour the cheese sauce from the blender into a pan and warm through
over a medium heat, stirring constantly until it is hot, glossy and
the texture of cheese sauce. It should only take about 5 minutes.
Finish with the butter if you are using it. It adds a lovely richness
and extra glossiness! Just stir it in then remove from the heat.

Drain the pasta, return to the pan and stir through the sauce.

Quickly wash out and dry your blender, then break the bread into
pieces and place in the blender with the butter or olive oil. The
oil/butter is recommended for a crisper, more golden and more
flavourful topping but if you prefer not to consume oil you can omit
it. The 1 clove of garlic is optional too. Blend until crumbs.

Spoon the saucy macaroni into an oven proof dish, sprinkle over the
crumbs evenly then place in the oven and cook for 20 - 25 minutes or
until it is piping hot and the crumb topping is golden brown and
crispy. Serve immediately.

Notes:

* Tapioca flour is my thickener of choice in this recipe because it
gives the sauce a texture like a sauce made with cheese. It
really is the best option. However, if you need to sub it then I
think arrowroot powder would be the next best option, followed by
corn starch.

** NOT almond milk - the flavour comes through too much & takes
away from the cheesiness. Not rice milk either as it's too
sweet. I like cashew milk best as it's rich, thick & neutral. If
you need the recipe to be nut-free, soy milk would be a good
choice.

This mac and cheese can be made ahead and kept in the fridge for a
day or two before cooking if required. Just add an extra 5-10 minutes
onto the cooking time. It also reheats well in the unlikely event you
have leftovers

Recipe FROM: https://avirtualvegan.com/baked-vegan-mac-and-cheese/

Recipe by Melanie McDonald

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