Vegan Mac and Cheese
Try this Vegan Mac and Cheese recipe
Try this Vegan Mac and Cheese recipe
- 1 cup water
- 1/4 teaspoon paprika
- pinch of cayenne pepper
- 1/4 easpoon black pepper
- 2 tablespoons chopped shallots
- 8 ounce package elbow macaroni pasta (i like spelt.)
- 2 slices bread torn into large pieces (whole grain works!)
- 6 tablespoons unsalted butter (not vegan) or organic earth balan divided
- 1 cup (about 7 ounces) chopped yukon gold potatoes (you
- 1/4 up chopped carrots (about 1 small carrot)
- 1/3 up chopped onion
- 1/4 up raw cashews (soaked for 1-5 hours and drained if y
- 2 teaspoons sea salt (use 1 3/4 teaspoons if using earth balan
- 1/4 easpoon garlic minced (about 1 medium clove)
- 1/4 easpoon dijon mustard
- 1 tablespoon freshly squeezed lemon juice (optional)
- Carbohydrate 1.04329300088157 g
- Cholesterol 0 mg
- Fat 0.0146645833333333 g
- Fiber 0.0528650016761143 g
- Protein 0.115381333372151 g
- Saturated Fat 0.00240416666666667 g
- Serving Size 1 1 as a side dish (86g)
- Sodium 2.06010000143781 mg
- Sugar 0.990427999205459 g
- Trans Fat 0.0021375 g
- Calories 4 calories
Step-by-step
- In a medium saucepan, add the shallots, potatoes, carrots, onion and water and bring to a boil.
- Lower to a simmer and cook, covered, for 15 minutes, or until vegetables are very soft.
- In the meantime, preheat the oven to 350 degrees.
- Cook the pasta in salted water until al dente, drain and put back into the pot.
- Put the bread pieces, 1 Tablespoon of butter and paprika in a food processor fitted with a metal blade and process until combined to a medium-fine texture, set aside.
- Place the cashews, salt, garlic, 5 Tablespoons butter, mustard, lemon juice, black pepper, and cayenne in a blender or food processor.
- Add the softened vegetables and cooking water to the blender or food processor and process until perfectly smooth.
- Pour the “cheese” sauce over the cooked pasta and combine until completely coated.
- Spread the mixture into an un-greased 11 x 8 casserole dish, sprinkle with prepared breadcrumb mixture.
- Bake for 30 minutes or until the sauce is bubbling and the top is golden brown.
- If you add veggies (such as 1 or 2 cups of blanched cauliflower or broccoli) to the macaroni, cook in a 13 x 9 dish.
My Unexpected Vegan Mac and Cheese Journey
Let me tell you, I never thought I'd be writing a blog post about vegan mac and cheese. I mean, I’m a busy working mom, always juggling deadlines, school pickups, and dinner prep. My idea of a quick weeknight meal usually involves something that can be assembled in under 15 minutes – not a dish requiring soaking cashews and simmering vegetables. But here we are!
My journey into the world of vegan cooking started surprisingly, not with a sudden health kick or a commitment to animal rights, but with a challenge. My daughter, ever the adventurous eater, demanded a vegan version of her beloved mac and cheese. At first, I was skeptical. How could I replicate that creamy, cheesy goodness without any dairy? I envisioned a tasteless, gluey mess. But fueled by a mother's love (and a daughter's persistent requests), I embarked on a culinary adventure.
The internet, as it often does, became my guiding light. I scoured countless recipes, sifting through confusing instructions and conflicting opinions. I learned the importance of properly soaking cashews for that perfect creaminess, the subtle magic of nutritional yeast, and the surprising versatility of vegetables in a cheese sauce. It was a learning curve, filled with both triumphs (like perfectly textured pasta) and minor setbacks (like a slightly lumpy sauce in one particularly experimental batch).
This vegan mac and cheese recipe isn't just a meal; it's a testament to the power of experimentation and adaptation. It started as a challenge to please my picky eater, but it transformed into something much more – a celebration of unexpected flavors and a discovery of a whole new culinary world.
The best part? It's actually delicious! Forget the preconceived notions of bland vegan food. This recipe delivers the comforting, cheesy goodness of traditional mac and cheese with a satisfying, healthy twist. The creamy cashew sauce is unbelievably rich, while the addition of vegetables adds a delightful subtle sweetness. It’s a truly versatile dish, perfect for a cozy weeknight dinner or a more elegant get-together. It even impressed my notoriously critical father-in-law, which is a feat in itself!
I’ve since made this dish countless times, tweaking it slightly each time to suit my mood and the available ingredients. Sometimes I add broccoli or cauliflower for extra nutrients and color. Other times, I experiment with different types of pasta or bread crumbs. The beauty of this recipe lies in its adaptability. It's a canvas for creativity, allowing you to personalize it to your taste preferences.
This recipe is more than just a culinary accomplishment; it’s a symbol of my evolving relationship with food. It's a reminder that culinary adventures can be unexpected, rewarding, and surprisingly delicious. So, embrace the challenge, try this recipe, and prepare to be amazed by the simple joy of a perfect bowl of vegan mac and cheese.
So go ahead, give this recipe a try! Let me know in the comments how it turned out for you. I'd love to hear about your culinary adventures, whether it's a successful vegan mac and cheese triumph or a hilariously failed baking experiment. Happy cooking!
