Vegan Baked Macaroni and Cheese

This is a delicious baked pasta recipe that both my husband (who can eat cow's milk) and I (who can't) enjoy very much. As you make this, keep in mind that, while it's similar in appearance to mac and cheese, it's fairly different in taste and texture. I don't think there's any way to replicate the creamy mouthfeel and stretch of dairy cheese. However, this is the closest-to-dairy homemade non-dairy mac and cheese we've come across, and it's also very yummy in its own right. This recipe comes from Joanne Stepaniak's The Ultimate Uncheese Cookbook, a wonderful source for dairy-free recipes.

• Ready In: 50 mins
• Serves: 8

Ingredients

• 2  tablespoons  oil
• 1  large onion, finely chopped
• 16  ounces macaroni
• 2  cups water
• 1⁄2 cup  roasted red peppers or 1⁄2 cup pimiento
• 1⁄2 cup raw cashews or 1⁄3 cup smooth cashew butter
• 1⁄3 cup fresh lemon juice
• 1⁄3 cup nutritional yeast flakes
• 1⁄4 cup white wine
• 2  teaspoons onion powder
• 2  teaspoons garlic powder
• 1  teaspoon salt

Directions

1. Preheat your oven to 350 degrees.
2. Cook the macaroni according to the package's instructions and drain well.
3. Heat the oil and saute the onions until they're soft and starting to brown.
4. When the onions are cooked, mix them thoroughly with the drained macaroni.
5. Put the water, red peppers or pimientos, cashews or cashew butter, lemon juice, nutritional yeast flakes, wine, onion powder, garlic powder, and salt into a blender and blend until totally smooth. Don't be afraid to do this for several minutes.
6. Stir the blended mixture in with the onions and macaroni.
7. Pour the combined onions, macaroni, and blended mixture into a greased 3-quart casserole dish.
8. Bake for 25 to 35 minutes, uncovered. Serve immediately.