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Vegan Lobster Mac + Cheese


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  • Author: Gabrielle
  • Total Time: 25 mins
  • Yield: 4 - 6 Servings 1x

Ingredients

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Instructions

  1. Soak cashews in boiling water for 10 minutes, set aside
  2. In a large pot over medium heat add the vegetable broth and seaweed.
  3. Bring to a boil, reduce to a simmer, 10 mins. Remove the seaweed. Set aside.
  4. In a sauce pan over medium heat add the vegan butter, shallots, carrots, garlic, celery, old bay, vegan Worcestershire, smoked paprika, thyme, cayenne, salt/pepper, and cook for 5-7 minutes, until carrots are softened
  5. Add the tomato paste, cook for an additional 4, continually stirring.
  6. Add the wine to deglaze the pot, bring to simmer, then reduce to low heat, cook for another 3-5 minutes.
  7. Now add the seaweed infused broth, bay leaf, and bring to a boil, reduce to a simmer, 10 minutes.
  8. Remove the bay leaf and throw it in a blender with the cashews and nutritional yeast. Blend until smooth. Pair with cooked pasta.
  • Prep Time: 15 mins
  • Cook Time: 10 mins