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.
- 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!
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