Creamy Mac and Cheese – Vegan
- Category: Main Dish
Description
A few weeks ago, I asked Facebook members what traditional non-vegan comfort food they would like to see made plant-powered and heart-healthy. The very first request that came back was Mac and Cheese.
This was one of my very favourite foods growing up, and since adopting a plant-based diet years ago, I’ve played around with a number of recipes to recreate my childhood memories.
This creamy mac and cheese vegan recipe is comfort food bliss. Unfortunately, I can’t take credit for it; it’s from Rouxbe Cooking School, where I am currently enrolled in their Plant-Based Professional Course. I’m learning so much and look forward to sharing all my new cooking tips and tricks with you. In the meantime, here is this amazing recipe.
Makes 4 smaller servings.
Pair this with a big kale salad for a hearty meal
Ingredients
- 1 cup raw, unsalted cashews (soaked in boiling water for 30 minutes)
- 5 tablespoons nutritional yeast
- 1/3 cup sunflower seed oil or melted coconut oil
- 1 – 1/3 cups cup water
- 1 teaspoon garlic powder
- 1/2 teaspoon sea salt
- 1/2 onion (finely diced)
- 1 teaspoon grapeseed oil
- 8oz dry pasta (approximately 2 cups, or 250 grams)
Instructions
- Cook pasta in a large pot of boiling water with 1 tsp of salt per litre. Cook until al dente; do not overcook.
- Make the sauce. Puree the cashews in a food processor, with the motor slowly running, and drizzle in the oil and water. Once combined, add the nutritional yeast and garlic powder. Process until it’s nice and creamy.
- Heat a pot over medium heat and add the oil, followed by the onions. Sauté the onions until soft and lightly golden, about 5 minutes. Add the cashew mix, bring to a very low simmer, and let the sauce thicken up a bit.
- Fold in the cooked pasta.
Notes
If you use a high-protein pasta made with chickpea, lentil or soybean flour, this recipe will easily contain 25-30 grams of protein.
