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Creamy Vegan Mac Cheese

Creamy Vegan Mac Cheese

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Course Dinner
Cuisine American

Ingredients
  

  • 2 tablespoons Earth Balance
  • 1 garlic clove finely chopped
  • 1 1/2 tablespoons tahini*
  • 1 teaspoon dijon mustard
  • 1 1/2 tablespoon Braggs aminos**
  • 1 1/3 cup unflavored Soy Milk
  • 2 tablespoons whole wheat pastry flour***
  • 1/3 cup nutritional yeast flakes
  • 1/3 cup sliced carrots
  • 1/2 orange bell pepper
  • fresh ground pepper
  • 1 package macaroni cooked according to package directions then drained
  • 1 package of Gardein BBQ skewers heated according to package directions (optional)

Instructions
 

  • While your macaroni is cooking, melt the butter in a large saucepan over medium-high heat.
  • Toss the garlic into the hot butter, cook for about 1 minute, then whisk in the tamari, dijon mustard, and Braggs. In a small bowl, whisk together the soy milk and flour, then slowly add the milk to your hot saucepan, whisking constantly until the mixture thickens. Whisk in the nutritional yeast flakes.
  • Pour this hot sauce mixture into a Vitamix.
  • Add the carrots and bell pepper. Puree. Pour immediately over your cooked macaroni noodles. Pepper generously. Add salt, if needed to flavor.
  • Serve bowls of mac and cheese topped with a Gardein BBQ chicken skewer.
  • ALTERNATE PREPARATION, FOR THOSE WHO DON'T HAVE A VITAMIX: Nab a can of baby food carrots when you're out shopping. Whisk the baby carrot puree into the sauce just after adding the soy milk.
  • Enjoy!

Notes

  1. Ground Sesame Seed Butter. You'll find it near the peanut butter at Whole Foods.
  2. All purpose seasoning sauce. Found near the soy sauce at Whole Foods.
  3. Ultra-ground whole wheat flour. Found in the bulk bins at Whole Foods.