Sunday, January 5, 2014

Vegan Mac & Cheese

I was really skeptical about the VegNews Mac and Cheese recipe and was preparing myself mentally to be underwhelmed but lo and behold, It was fantastic!  My father, who is an omnivore, inhaled almost half the dish.  This one is a keeper and you will love it.  It is easy to make with no weird ingredients.

VegNews says it serves 6 but for us, it made 4 servings.   Below is my version which lowers the salt and uses smoked paprika instead of regular paprika.  I also changed the method of making the bread crumbs because I didn't want a greasy food processor to clean.

Someone else that made this doubled the sauce.  I am going to try that next time because the sauce is incredibly delicious.

  • 4 quarts water
  • 2 tsp salt
  • 8 ounces macaroni
  • 4 slices of bread, torn into large pieces
  • 2 tablespoons + 1/3 cup non-hydrogenated margarine
  • 2 tablespoons shallots, peeled and chopped (I subbed extra onions as I didn't have shallots)
  • 1 cup red or yellow potatoes, peeled and chopped
  • 1/4 cup carrots, peeled and chopped
  • 1/3 cup onion, peeled and chopped
  • 1 cup water
  • 1/4 cup raw cashews
  • 1 teaspoon sea salt
  • 1/4 teaspoon garlic, minced
  • 1/4 teaspoon Dijon mustard
  • 1 tablespoon lemon juice, freshly squeezed
  • 1/4 teaspoon black pepper
  • 1/8 teaspoon cayenne
  • 1/4 teaspoon smoked paprika
  1. In a large pot, bring the water and salt to a boil. Add macaroni and cook until al dente. In a colander, drain pasta and rinse with cold water. Set aside.
  2. In a food processor, make breadcrumbs by pulverizing the bread.  Melt 2 tablespoons margarine and mix with the bread crumbs. Set aside.
  3. Preheat oven to 350 degrees. In a saucepan, add shallots, potatoes, carrots, onion, and water, and bring to a boil. Cover the pan and simmer for 15 minutes, or until vegetables are very soft.
  4. In a blender, process the cashews, salt, garlic, 1/3 cup margarine, mustard, lemon juice, black pepper, and cayenne. Add vegetables and cooking water to the blender and process until completely smooth.
  5. In a large bowl, toss the cooked pasta and blended cheese sauce until completely coated. Spread mixture into a 9 x 12 casserole dish, sprinkle with breadcrumbs mix, and dust with smoked paprika. Bake for 30 minutes or until the cheese sauce is bubbling and the top has turned golden brown.

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