vegan mac no cheese

Ingredients

• Macaroni

  Cooked, enriched

  100g

• Oil

  Submarine Sandwich - Wegmans

  100g

• Onions

  Raw

  1 medium or 110g

• Cashew nuts

  Nuts, raw

  80g

• Lemon juice

  Raw

  33g

• Water

  Plain, clean water

  1 ⅓ cup or 316g

• Salt

  Table

  1 dash or 0.4g

• Canola oil

  33g

• Red peppers

  Sweet, cooked, boiled, drained, without salt

  4 oz or 113g

• Yeast

  Leavening agents, baker's, active dry

  3 tbsp or 36g

• Garlic powder

  Spices

  1 tsp or 3g

• Onion powder

  Spices

  1 tsp or 2g

Directions

1. Preheat oven to 350 degrees. Bring a large pot of lightly salted water to a boil. add macaroni, cook for 8 to 10 minutes until al dente; drain. transfer to a medium baking dish.
2. heat vegetable oil in a medium saucepan over medium heat. Stir in onion, and cook until tender and lightly browned. gently mix with the macaroni.
3. in a blender or food processor, mix cashews, lemon juice, water, and salt. Gradually blend in canola oil, roasted red peppers, nutritional yeast, garlic powder, and onion powder. blend until smooth. thoroughly mix with the macaroni and onions.
4. bake 45 minutes in a preheated oven, until lightly browned. cool 10 to 15 minutes before serving.

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