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.
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
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
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
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!