PS Vegan Baked Mac and Cheese

Chef: Shane Martin, Shane & Simple

Makes: 10 Servings

Prep Time: 15 min

Cook Time: 15 min

Total Time: 20 min

INGREDIENTS

• 1 16 oz box elbow pasta

• 2 ½ c cashews

• 2 c low sodium vegetable roth

• 1 c unsweetened almond milk

• ¼ c lemon juice

• ½ c nutritional yeast

• 2 t onion powder

• 1 t garlic powder

• ½ t salt or to taste

TOPPING

• 1 c panko or oil-free breadcrumbs

• 1 t smoked paprika

DIRECTIONS

1. Preheat your oven to 350 degrees F.

2. Soak the cashews in hot water for 10 min while you wait.

3. Place the cashews, broth, unsweetened almond milk, lemon juice, nutritional yeast, onion powder, garlic powder, and salt into a blender and process until completely smooth and creamy.

4. Cook the pasta according to the instructions on the pkg to make al dente. The macaroni will cook more in the oven.

5. Drain and rinse the pasta and add it to a 9” x 13” dish. Then, pour the cheese sauce over the pasta and gently mix making sure the pasta is covered.

6. Whisk together the breadcrumbs and smoked paprika in a small mixing bowl and sprinkle over the mac and cheese. Bake, uncovered for 15 min.

7. Serve hot.

TIPS

1. Cook the pasta al dente so it is fairly firm. Remember, it will continue to cook in the oven and overcooked pasta may be mush and gross.

2. Be sure and boil or soak the cashews; especially if you do not have a high-powered blender, like a Vitamix. It will also make the cashews extra creamy.

3. For thicker sauce, you can add 1 T tapioca starch to the cheese sauce when blending.

4. You can skip the baking if you prefer and simply enjoy the mac and cheese as a stovetop dish.

In January of 2013, two weeks before his 40th birthday, Shane was topping the scales at 300 lbs., dealing with Type 2 diabetes, had a fatty liver, high blood pressure, and his cholesterol was over 400! Depressed, sick, and at the end of his rope, a friend recommended he watch the documentary Forks Over Knives. The next day he went all-in on a plant-based diet and in 3 months dropped 55 lbs., was no longer diabetic, his blood pressure was normal, and his cholesterol dropped over 200 points. To date, Shane has lost over 100 lbs. and is super passionate about helping people when it comes to cooking, eating, and health. Shane likes to tell people, "If this Mississippi-meat-cheese-and-mayonaisse-eating-boy can do it, ANYONE can!" Shane shares healthy vegan recipes that are practical, affordable, that anyone can make and love! Visit Shane’s amazing site at Shane and Simple, Facebook, Pinterest & Instagram.