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

Title: Mac Uncheese
Categories: Pasta, Vegan
Yield: 4 Servings

8 oz Elbow macaroni
2 tb Olive oil
1 lg Onion; chopped
2 c Plain, unsweetened nondairy
- milk
1 1/2 c Cauliflower florets; steamed
1 c Cashew cream
1/2 c Nutritional yeast
1 1/2 tb Fresh lemon juice
1 ts Prepared yellow mustard
1 ts Smoked paprika
1/4 ts Cayenne (optional)
1 pn Nutmeg; freshly grated
Salt
1/4 c Dry bread crumbs
1/4 c Parma-zen

MMMMM-------------------------PARMA ZEN------------------------------
1/2 c Walnuts; toasted
1/2 c Raw almonds
2 tb Raw sesame seeds; pine nuts,
- or shelled sunflower seeds
3 tb Nutritiona yeast
1/2 ts Salt

Parma-Zen:

Combine the walnuts, almonds, and sesame seeds in a food processor or
blender and process until finely ground. Don't overprocess, or you
will end up with nut butter. Transfer to a bowl and add the
nutritional yeast and salt. Mix to combine well. Transfer to a
tightly covered container and store in the refrigerator.

Yield: 1-1/2 Cups

Mac UnCheese:

Lightly oil a 2-1/2 qt baking dish and set aside.

Bring a medium sized pot of salted water to a boil over high heat.
Cook the macaroni, stirring occasionally, until it is al dente. Drain
well and transfer to the prepared baking dish. Preheat the oven to
375?F.

Heat 1 tb olive oil in a medium sized skillet over medium heat. Add
the onion, cover, and cook until softened, about 5 minutes.

Transfer the cooked onion to a blender or food processor. Add the
nondairy milk, cauliflower, cashew cream, nutritional yeast, lemon
juice, mustard, paprika, cayenne (if using), nutmeg, and salt to
taste. Process until smooth. Pour the sauce over the macaroni and mix
well.

In a small bowl, combine the bread crumbs and Parma-zen with the
remaining 1 tb olive oil, stirring to coat. Sprinkle the crumb
mixture evenly over the macaroni mixture, cover, and bake until hot
and bubbly, about 25 minutes. Uncover and bake until the top is
lightly browned, about 10 minues more. Remove from the oven and let
sit for 5 minutes before serving.

Recipe by Vegan Planet by Robin Robertson

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