Vegan Mac
Everybody’s favourite comfort food (without the cheese)
Prep time: 15 mins
Cook time: 35 mins
Makes 4-6 servings
Vegan
Ingredients
For the pasta
4 cups dry elbow macaroni
1 tbsp olive oil
For the sauce
1 yellow onion
1 head garlic
1 tsp olive oil
4 sprigs thyme
4 sprigs sage
1 cup soaked cashews (soak in water for at least two hours)
1 cup plant milk
1/2 cup sundried tomatoes
For the breadcrumb topping
1 cup bread crumbs
1/2 melted vegan butter
1 tsp Italian seasoning
Instructions
Make the pasta noodles
In a large pot, boil the macaroni for roughly 10 minutes on medium-high (or until desired softness)
Remove from heat, drain, and return to the large cooking pot
Drizzle the macaroni with olive oil and stir, then set aside
Make the sauce
Preheat oven to 425 degrees F.
Chop the onion into large chunks and toss in olive oil
Place the onion, head of garlic, and half of the thyme and sage on a lined baking sheet
Bake for 20 mins
To a blender, add the cashews, plant milk, all of the thyme and sage (both cooked and uncooked), sundried tomatoes, onion, and garlic
Blend until smooth, adding more plant milk if necessary
Make the mac
Reduce oven temperature to 350 degrees F.
In a small bowl, mix together the breadcrumbs, vegan butter, and Italian seasoning
Combine the pasta noodles and sauce
Pour the macaroni into a large baking dish
Top with the breadcrumbs
Bake for 15 mins
Serve and enjoy!
