Vegan Mac and Cheese for Grownups

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I have been making versions of this Mac and Cheese for nearly a year now! It has been fiddled with and tinkered with like some mad scientist’s project. But it still wasn’t perfect, so I decided to share this with my cookbook recipe testers for feedback. With their advice and some additional finangling of my own, I present to you:

Vegan Mac and Cheese for Grownups

(kids like it too, but this is a sharper and more sophisticated grown up mac!)

  • 8 ounces pasta shapes of your choice (can use gluten-free)
  • 1 1/2 cups unsweetened soymilk or unsweetened almond milk
  • 1/3 cup raw cashew pieces (or for those with cashew allergies, use raw pinenuts instead)
  • 2 tablespoons tapioca flour/starch (you can use an equal amount of cornstarch instead, but it won’t be as awesome)
  • 3-4 tablespoons nutritional yeast flakes (nooch lovers use the higher amount)
  • 3/4 teaspoon mustard powder
  • 1/2 teaspoon smoked paprika
  • 1/2 teaspoon onion powder
  • 1/2 teaspoon garlic powder
  • 1/4 teaspoon ground turmeric
  • dash or two of cayenne or ground chipotle powder
  • dash of ground nutmeg
  • 1 1/4 teaspoons sea salt, or to taste
  • 1 small clove minced garlic
  • 1 heaped tablespoon mellow white miso
  • 1 heaped tablespoon tomato paste
  • 1 1/2 teaspoons apple cider vinegar
  • 1 teaspoon lemon juice
  • 1 teaspoon dry sherry (optional)
  • 2 tablespoons refined coconut oil (for an oil-free mac, simply leave it out)

Boil pasta in salted water for the time indicated on the to package directions. Once the pasta is boiled, drain and set aside.

While the pasta is boiling, combine the remaining ingredients in a blender until very smooth and creamy. This is your cheese sauce. Pour the cheese sauce into a small saucepan and cook over medium high heat, whisking constantly for about 5 minutes (I set my kitchen timer while I stir) until thickened, glossy and very golden.  Combine pasta and sauce, serve immediately. Makes 2 main course servings or 4 side servings.

Notes:

  • Don’t be daunted by the ingredient list! You literally just chuck everything in the blender! The whole dish comes together in 20 minutes or less if you make the sauce while the pasta is boiling.
  • If you are sensitive to salt, use less than the amount specified!
  • If you like a less saucy Mac, increase pasta amount to 12 ounces, you’ll still get a good sauce to pasta ratio coverage.

Inspiration for this recipe came from my most popular post, my Kick Ace Extra Sharp Raw Vegan Holiday Cheddar Cheese Ball. If you haven’t made that yet, now is the time!

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For family sized Mac and Cheese, double this recipe. For a single serving, halve it! Mac for everyone! ❤

This recipe has been shared on the Virtual Vegan Linky Potluck

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38 comments

  1. Do you have any blog posts dedicated to a list of the essentials for any vegan’s pantry? I am just getting started with cooking and preparing vegan foods and sometimes get overwhelmed by the mammoth list of ingredients in some recipes…like this one, which looks amazing!! Thank you so much. 🙂

    1. Paula, I don’t! But that would be helpful! I realize this ingredient list is a bit daunting, but most long time vegans have everything on this ingredient list ready to go in their pantry. Sorry! If I find a good vegan pantry link, I’ll send it your way. xx

  2. I just looked on the Vegan Heritage Press (?) and I saw that your book is due out in the spring of 2015…..where can we pre-order it?

      1. Oh yea!! Do! A book, how awesome!! I haven’t made as many as I’d like of your recipes, I’d love a book and to be able to support that way! Free blogs are lovely, but I’m sure they’re hard to keep up!

  3. This is dinner tonight…with just a bit of toasted g/f vegan garlic butter bread crumbs on top. I gotta have crumbs! Ha! Thanks for another delicious recipe! xoxo

  4. I just want to eat this so then I can die knowing my life was complete.
    Somer, I am coming to visit you. We will eat this Mac n’ Cheese and make Mint Choc Chip Ice Cream too, Ok?

  5. Omg! I saw this Mac n cheese recipe yesterday and made it for lunch. I LOVE it! My husband loves it! It’s the best vegan m’n’c recipe I’ve eaten! Thank you.

  6. I have a stack of notes from each time I make a mac/cheez sauce to adjust this and that ingredient in pursuit of the ultimate sauce. Your recipe is the real deal. Deep, smokey, tangy deliciousness. Only adjustment is go easy on the miso and salt if you’re sensitive. Next time I will use half. Thanks for your intensive effort and year’s worth of experimentation!

  7. OMG – This was AMAZING!! I have been vegan about a year and a half and have REALLY been craving Mac & Cheese. This recipe is definitely a keeper!!! Thank you!!

  8. This was delicious! I’ve been looking for something my family (particularly my husband) would enjoy. This hit the spot. I didn’t add any cayenne and I’m glad I didn’t that would have made it too spicy for my kids. Thanks for this great recipe.

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