Macaroni & Cheeze, oh yeah.

28 Apr

Vegan Macaroni & Cheese is a popular dish among vegans, both raved and grumbled about. I have tried many versions of this dish and honestly, I have enjoyed each one. Macaroni & Cheese was a staple of my childhood so I’m always game for a new recipe to try out. In the January + February issue of VegNews, in the “Veganize It” column, a recipe for the pasta caught my eye. It’s different than other recipes I’ve made in the past (no nutritional yeast!) and I made a mental note to try it in the future. Tonight for supper, I finally got around to making it and below is photographic evidence of the results.

Macaroni & Cheeze

This turned out to be a wonderful meal, creamy and comforting. I found it to be quite different than the other nutritional yeast base recipes with it’s addition of pureed vegetables which lended a nice, homestyle quality to it’s flavour. I definitely recommend this recipe although next time I’ll up the spice amounts to give it a bit of a flavour boost.

Here’s the recipe in pdf form but I’ll type it up here in case you’re link-a-phobe (I know I am).

VegNews’ Macaroni & Cheese

Serves 6

4 quarts water
1 tablespoon sea salt
8 ounces macaroni
4 slices of bread, torn into large pieces
2 tablespoons + cup non-hydrogenated
2 tablespoons shallots, peeled and chopped
1 cup red or yellow potatoes, peeled and
cup carrots, peeled and chopped
cup onion, peeled and chopped
1 cup water
cup raw cashews
2 teaspoons sea salt
teaspoon garlic, minced
teaspoon Dijon mustard
1 tablespoon lemon juice, freshly squeezed
teaspoon black pepper
teaspoon cayenne
teaspoon paprika

1. In a large pot, bring the water and salt to a boil. Add the pasta and cook until al dente. Drain and rinse with cold water. Set aside.

2. In a food processor, make breadcrumbs by processing the bread and 2 tablespoons of the
margarine into medium-fine 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, remaining margarine, mustard, lemon juice,
black pepper, and cayenne. Add the softened vegetables and cooking water to the blender
and process until completely smooth.

5. In a large bowl, toss the cooked pasta and blended sauce until completely coated. Spread mixture into a 9 x 12 casserole dish, top with prepared breadcrumbs, and dust with paprika. Bake for 30 minutes or until the cheese sauce is bubbling and the top has turned golden brown. Enjoy!



9 Responses to “Macaroni & Cheeze, oh yeah.”

  1. Lori- pleasantly plump vegan April 28, 2008 at 11:18 pm #

    looks good

  2. melisser April 28, 2008 at 11:25 pm #

    Ooh, it looks GOOD!

    By the way, the automatically generated “possibly related posts” has a link for “BEEF, VEAL AND PORK Recipes” – not so good!

  3. vegetation April 29, 2008 at 2:47 am #

    Ooo yum! I love my nutritional yeasty sauces but it’d be nice to have one that’s not for a change too and this sounds yummy! (yours looks amazing btw, I love the breadcrumbs on top, mmmmmmmm!).

  4. Celine April 29, 2008 at 5:17 am #

    remove the list of “possible links” if you’d like, by going to “design” and “extra” and clicking in the “hide” button at the bottom of the entry. hate that new thing!

    but love the mac.

  5. vegantickles April 29, 2008 at 5:35 am #

    I was planning on making this tomorrow.
    Actually it’s past 1 am, so I guess I’m making this today.

  6. ashmacaroon April 29, 2008 at 7:28 am #

    Urgh, I didn’t even notice that thing but now I remember you, Celine, talking about it, thanks for the tip!

    Thanks everyone for the lovely comments!

  7. VeggieGirl April 29, 2008 at 8:55 am #

    Comfort food at its finest :0)


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