Vegan Mac & Cheese

Last week I made a spin off of the Minimalist Baker’s vegan mac & cheese. The “cheese” is made of egg plant, almond milk, and a few additional ingredients; overall, this recipe was relatively easy and super yummy.

Ingredients:

• 1 small eggplant-sliced into 1/2 inch rounds
• Olive oil
• 2 yellow onions-chopped
• 6 garlic cloves-finely chopped
• 10 ounces of pasta (I used spiral pasta)
• 4 tbsp Nutritional Yeast (can purchase at Wholefoods)
• 1 3/4 cups Almond milk
• 2 tsp garlic salt
• 1 tbsp corn starch
• Sea salt

Step 1- sprinkle sea salt on both sides of the eggplant rounds and place into colander in the sink for 20 minutes. Step 2- in a large skillet over medium heat combine the following ingredients:

• Olive oil
• Onions
• Garlic

Cook for 8-10 minutes or until onions are brown. Step 3- pre heat oven to high broil and place oven rack at the top. Rinse eggplant & dry. Drizzle both sides with olive oil and place on baking sheet. Broil each side for 4 minutes- do not burn! Step 4- boil water and begin cooking the pasta. Step 5- place eggplant in foil for 5 minutes to steam. Peel skin and combine in a blender with the following ingredients:

• Eggplant
• Almond milk
• Nutritional yeast
• Corn starch
• Garlic salt

Blend until creamy texture-season to taste. Step 6- combine eggplant sauce into skillet with the onions and garlic. Cook for 5 minutes to thicken the sauce. Step 7- drain pasta Step 8- combine pasta and eggplant sauce.

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