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Easy Mac 'n Cheeze Recipe

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Easy Mac 'n Cheeze

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4 medium Yukon Gold potatoes, peeled and cut into chunks
3 medium carrots, peeled and cut into chunks
1 6 oz. package elbow macaroni (or gluten-free pasta)
1/2 cup Nooch it! or Kelly’s cashew-based gourmet vegan
parmesan cheese
1/2 cup hemp hearts
1 1/2 teaspoons garlic powder
1 1/2 teaspoons onion powder
1/4 teaspoon ground cayenne pepper (optional)
1 cup non-dairy unsweetened milk or creamer
Juice of one lemon
2 teaspoons dijon mustard
1 teaspoon sea salt
Freshly ground black pepper to taste
1 cup dairy-free bread crumbs or chickpea crumbs
1/4 cup Nooch it! or Kelly’s cashew-based gourmet vegan parmesan cheese
1/4 cup hemp hearts
1/2 teaspoon garlic powder
1/2 teaspoon onion powder
2 tablespoons fresh parsley, stems removed and chopped fine
Freshly ground sea salt and pepper to taste


  1. Preheat the oven to 350. Prepare a large pot of water and cook the pasta according to package instructions, drain and set aside.
  2. Place the potatoes and carrots in a steamer basket and steam until tender. Transfer them to a blender jar, add the vegan parm, hemp heats, garlic powder, onion powder, cayenne, non-dairy milk or creamer, lemon juice, dijon mustard, salt and pepper. Blend until smooth, adjust the seasonings to taste.
  3. Combine the pasta and sauce in a large bowl. Transfer it to a 9x13 in baking dish or divide it for use with a variety of individual ramekins.
  4. Combine all the ingredients for the topping in a small bowl, sprinkle the pasta with the topping then transfer the baking dishes to a preheated oven. Bake for 25-30 minutes or until the top begins to brown.
  5. (Try adding frozen peas, blanched broccoli, or sautéed sliced vegan sausages to your pasta for before baking for a more hearty casserole. Serve hot. Store leftovers covered and refrigerated for up to 5 days.)
  6. Note
  7. Recipe courtesy of Liz Gary. For information about free local community cooking classes and special events visit
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