Macarrones con queso veganos con “langosta”

Instructions:

For the cheese sauce

1. In a high speed blender combine potatoes, carrots, water, nutritional yeast, roasted garlic, and tapioca starch.
2. Blend until smooth.
3. Transfer the mixture into medium pot and bring to a soft boil on medium to medium high heat to activate the tapioca starch.
4. Add vegan cheese. Season with sea salt to taste.
5. Use as desired. 

For Macaroni & Cheese

1. Melt butter in large saute pan on medium high heat and add the lobster mushroom pieces.
2. Saute for approximately 1 minute.
3. Reduce heat to medium and add chopped garlic.
4. Cook «lobster» and garlic mixture until garlic becomes tender and begins to brown slightly.
5. Remove from heat and separate the lobster pieced from the garlic butter. Set each aside.
6. In a large mixing bowl, mix «lobster» pieces with prepared shell pasta.
7. Add in a ½ cup of vegan mozzarella, a ½ cup of vegan cheddar, 1 tablespoon of chopped parsley and scallions.
8. Fold in vegan cheese sauce, 1 tablespoon of leftover vegan “lobster” garlic butter until everything is well combined.
9. Transfer mixture into your baking dish.
10. Top with remaining cheese and set aside.
11. Preheat oven to 375F
12. In medium mixing bowl combine remaining butter, panko bread crumbs, and remaining parsley.
13. Mix until the bread crumbs are evenly coated with butter.
14. Top the mac and cheese evenly with bread crumbs.
15. Bake for approximately 35-40 minutes or until the bread crumbs become golden brown and the cheese has fully melted.
16. Remove from oven and serve.

Recipe Courtesy of Korenn Rachelle // @korennrachelle