I’ve never tried macaroni and cheese before, I’ve always viewed it as a really unhealthy, crappy dish, which I guess it is hehe. It has just never looked very appealing to me.
But last weekend, I took the step and finally tried it…now perhaps this vegan version isn’t much healthier than the cow cheese based one that I’m used of seeing…but damn it was good! So good I kept going back for more; Alex had to stop me! So yes, I cave – Mac ‘n’ cheese is deeeeelicious!
The recipe I used comes from Colleen Patrick-Goudreau and her wonderful cookbook ”The Vegan Table”. I just altered it a tiny bit by adding some broccoli and pieces of dried tomatoes.
Here we go!
1 1/4 cups (180g) raw cashews
½ cup (100g) nutrional yeast
2 teaspoons onion powder
1-2 teaspoons salt, to taste
1 teaspoon garlic powder
1/8 teaspoon ground white pepper
3 ½ cups (825ml) nondairy milk ( I usually use oat or almond when a recipes calls for milk)
3 tablespoons cornstarch
½ cup (120ml) canola oil
1/4 cup (65g) light (yellow or white) miso paste. (I had light brown miso paste at home so I just used a little less of that)
2 tablespoons freshly squeezed lemon juice
12-16 ounces (340-455g) elbow macaroni noodles, cooked.
1-2 broccoli bunch, chop them into small pieces and boil at the very end when you make your pasta.
5 sundried tomatoes, in small pieces
1/4-1/2 cup (½-1 dl) breadcrumbs
Oregano, Basil, (Smoked pepper).
Preheat your oven to 325F or 170C.
Finely grind the cashews in a food processor, without allowing them to turn to paste.
Add nutrional yeast, onion powder, salt, garlic powder, and white pepper.Pulse some more to blend in spices.
In a heavy saucepan; combine milk, thickener and oil. Bring to a simmer over high heat. Reduce heat and simmer, stirring occasionally, for about 10 minutes, until it thickens.
With the food processor running, gradually add milk/oil mixture to cashew mixture. Blend for 2 minutes until smooth. Next, blend in miso and lemon juice.
Combine cashew cheese with your broccoli, sundried tomatoes, and macaroni. Pour them into a baking dish (about 8 or 9 inch/20×23 cm big)
Mix breadcrumbs and spices (as much as you prefer) and sprinkle on top.
Bake for about 20 min.