Lunch day 6: vegan mac & cheese bites

Ingredients

• 200g | 1½ cups dried macaroni , (use gluten-free if necessary)
• 1 medium onion , chopped (can be subbed for 1 medium roasted yellow pepper if you don't like onions)
• 1 clove garlic , chopped
• 2 tablespoons arrowroot powder (or cornstarch)
• 240mls | 1 cup non-dairy milk
• 1 teaspoon salt
• ½ teaspoon smoked paprika (can sub for chipotle powder )
• 30g | ½ cup nutritional yeast (I like the flavour of the Bob's Red Mill variety )
• 1 teaspoon apple cider vinegar or lemon juice

Instructions

• 
  Prepare muffin tin with liners and preheat oven to 350°F
• 
  Add the macaroni to a large pan of boiling water and cook as per the instructions (usually 8 - 10 minutes).
• 
  While the macaroni is cooking sauté the onion and garlic until just starting to turn golden brown. I just use a dry pan to do this but if you prefer to use a little oil then you can.
• 
  Add the onion, garlic (or cooked yellow pepper) and all of the other ingredients to a blender and blend until smooth.
• 
  Drain the macaroni and return to the pan.
• 
  Pour over the sauce and stir well
• 
  Spoon into the muffin tin evenly, stirring a little in between so you get an even amount of sauce in each one.
• 
  Push down the tops a bit with the back of a spoon
• 
  Place in oven and cook for 30 minutes.
• 
  Remove from the oven and leave to cool in the tin

NotesI am not a fan of vegan cheeses but if you are, feel free to sprinkle the top of each one with some grated cheese before they go in the oven.Store in a sealed container in the fridge. They keep well for around 5 days.


Source: A Virtual Vegan