Vegan Mac & Cheese
Creating a delectable vegan mac & cheese might seem contradictory, but trust us, it's entirely possible. Keep reading to discover why this cheese sauce is more than capable of satisfying even the strongest dairy craving.• Pay attention to noodle boiling: Boiling the noodles correctly is of utmost importance. Cook them in a large pot of salted water until they reach an al dente texture. This step is particularly vital for mac & cheese, vegan or not, as the noodles will absorb moisture from the cheese sauce while it sits. Having perfectly cooked pasta with just the right amount of bite is CRUCIAL for a fantastic mac & cheese.• Embrace the funk: To replicate that cheesy flavor, you need a touch of funk. Traditional hard cheese is aged and possesses a briny, complex taste. In the plant-based world, sauerkraut comes to the rescue! It may sound unconventional, but trust us—it brings that irresistible cheesy je ne sais quoi to the sauce.• Nutritional yeast is essential: If you're vegan, you're probably well acquainted with the wonders of nutritional yeast. With its slightly nutty, cheesy flavor, it's a must-have ingredient for mac & cheese.• Invest in a good food processor or blender: A smooth cheese sauce is key to a delightful mac & cheese experience. Using a powerful food processor or blender (like a Vitamix) ensures your sauce turns out silky-smooth.• Don't forget the crunch: Baking this mac might not work as expected, but that doesn't mean you have to forgo the delightful bread crumb topping! Toasting panko in a skillet with olive oil and fresh thyme creates seriously addictive bread crumbs—the perfect finishing touch for an extra-creamy mac.
Ingredients
FOR PANKO TOPPING
- 2 tbsp. extra virgin olive oil
- 1/2 c. Panko bread crumbs
- 2 tsp. fresh thyme leaves
- Kosher salt
- Freshly ground black pepper
FOR MAC & CHEESE
- 1 lb. medium shells
- 1 tbsp. refined coconut oil or vegetable oil
- 1 white onion, chopped (about 1 1/2 cups)
- 1/2 medium yellow pepper, chopped (about 1 cup)
- 1 tsp. ground mustard
- 1 tsp. ground cumin
- 1 1/2 c. raw cashews
- 1 russet potato, peeled and cubed (about 2 cups)
- 3 1/2 c. water
- 2/3 c. sauerkraut, drained in a fine mesh sieve
- 3 tbsp. nutritional yeast
- 1 tbsp. white wine vinegar
- 1 tbsp. hot sauce (such as Cholula)
Instructions
- In a large, salted pot of water, boil pasta until al dente, 9 to 10 minutes. Drain.
- Meanwhile, make Panko topping: in a medium skillet over medium heat, heat olive oil. Add Panko and thyme, and season with salt and pepper. Cook, stirring occasionally, until Panko is golden. Transfer to a bowl to cool.
- In a large pot over medium heat, heat coconut or vegetable oil. Add onion and pepper and cook until soft, 6 minutes. Season with salt and pepper, then stir in mustard and cumin and cook until fragrant, 1 to 2 minutes more. Add cashews, potatoes, and water and bring to a boil. Boil until potatoes are tender, 6 to 7 minutes.
- When potatoes are tender, transfer mixture in pot to a blender or food processor, and puree until smooth. Add sauerkraut, nutritional yeast, white wine vinegar, and hot sauce. Puree again until smooth, then taste and season with salt and pepper if needed.
- Combine cooked pasta and cheese sauce in a large bowl and stir to combine. Top with Panko mixture and serve.
Tried this recipe?Let us know how it was!