Vegan Mac & Cheese
This recipe is a shortened version of my amazing baked macaroni & cheese recipe. Nobody ever believes that I am able to get vegan mac as good as this tastes until I serve them up a bowl. If you think that this looks good, it's because it is! Also a win-win that the sauce is packed with nutrients.
If you'd like to make this lower in fat omit the butter and replace the miyokos cheese with lemon juice, white wine, or beer.
Sauce (Part I)
1/2 medium onion, diced (3/4)
1 and a half carrots, diced (3/4 cup)
1 large yellow potato, diced (1 1/4cup)
2 cloves garlic, roughly chopped
1/4 cup raw cashews
1 and 1/2 cups of water
Sauce (Part II)
1 Tbsp non-dairy butter ("I Can't Believe it's Not Butter," vegan)
1/4 package of Miyokos mozzarella vegan cheese
1/2 tsp sea salt, or to taste
1 Tbsp whole grain dijon mustard
1 Tbsp lemon juice
1/4 cup nutritional yeast
1/4 tsp turmeric
1/4 tsp truffle oil
1/8 tsp ground white pepper, to taste
1/8 tsp cayenne, or to taste
1/8 tsp paprika
Note: If you do not have a 1/8 tsp., use a 1/4 tsp. and measure until about half.
250 gr of macaroni, or pasta of choice
1 tsp sea salt, for boiling pasta
Yes this requires more ingredients then your standard non-vegan recipe, but honestly it's not that much work. Most of the ingredients can be stored in your pantry or refrigerator long-term or are non-perishable. When making this, get the ingredients for the sauce simmering on the stove in one pot, in a separate pot cook the macaroni. Then when you are busy blending up the sauce, the macaroni will finish and BOOM, you just mix them together.
In a medium sized pot, bring the ingredients for "Sauce (Part I)" to a boil and simmer for 15 minutes. When simmering, place the lid on the pot and crack it to allow a some steam to escape.
Cook the pasta according to the directions on the package. When the pasta is finished, drain the pasta water into a cup or bowl and immediately chill the pasta with cold water. - SAVE THE PASTA WATER FOR THE NEXT STEP
When the sauce ingredients from Part I have finished simmering, pour all of the contents into a blender (including the water). Next, add all of the ingredients from sauce Part II to the blender.
Blend and add the reserved pasta water until smooth. You may need to add a bit of pasta water depending on how much water you simmered out when you were initially simmering the sauce ingredients.
Place the macaroni in a large bowl and add the cheesy sauce from the blender and mix.
If sauce is too thick, add splashes of pasta water and stir to the desired consistency.
Looking to kick this up a notch?
Sauté diced onion, chili powder, smoked paprika, & cumin until the onions are translucent.
Add Gardein beefless crumbles, sauté for another few minutes.
Add a little water to the pan and simmer for a few minutes to get the crumbles to soften up. Cook until all of the water has evaporated.
After everything has browned, mix this into the macaroni and cheese.
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