Cover with water and boil until soft. About 10 minutes. While the vegetables are cooking, cook a box of brown rice pasta according to box instructions. For the bread crumbs, toast the bread in a toaster or under a broiler until golden brown on each side and extremely crispy. Break up into smaller pieces and place the toasted bread in a food processor with vegan butter optional and blitz until they are in fine pieces.
Drain most of the water from the vegetables, saving about half a cup for blending, and add the softened vegetables into a blender preferably high speed and blend until smooth. After the vegetable mixture is smooth, add cashews, dijon, garlic powder, lemon juice, tahini, nutritional yeast, salt and pepper and blend until smooth.
Vegan Mac + Cheese
Pour over the cooked macaroni, mix well and top with bread crumbs. Serve immediately. But I just wanted to let you all know that in place of or in addition to the lemon juice, you could add 3 tablespoons of apple cider vinegar.
The point of the lemon juice is to add acidity and tang, so I feel that ACV works just as well if you don't have fresh lemons on hand. Also the last time I made this I was out of white onions I had red ones but I was worried it would change the color , so I used onion powder instead and it was still delicious! So try that out if you're looking to make the recipe a little less involved. Lastly, the nature of this recipe is that it is customizable. I always start with the measurements I've given, and sometimes add more lemon juice, tahini or dijon to taste.
I find that it's hard to find an exact measurement of the potatoes and carrots, so you really just have to taste as you go and make sure that everything is seasoned the way you like it.
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