I love Mac & Cheese, and when I first went vegan I truly thought I was doomed to never experience the creamy wonder ever again! I know the horror! Well let me tell you, you can be a vegan and eat all the Mac & Cheese you want! And honestly, I think it tastes so much better!
Mac & Cheese is pure comfort food. It is what I reach for when I am down in the dumps, don’t feel well, or when I am too fried for anything else. When I was in college my roommate and friend made the best Mac & Cheese. Granted it was Kraft and came from a box, but I was honestly never able to make it as good as she did. She did nothing different that I could tell. I decided that she made hers with love and that is why it was so good.
Now let me tell you, you are not going to get that fake orange look when you make this Mac & Cheese. I don’t use any die, and the ingredients are natural. So if you are looking or a really orange looking dish, this will not be it. Also, let me tell you a secret. This recipe, is SUPER simple. Honestly, you will be shocked at how simple it is.
For this recipe you are going to need 1 cup of raw cashews. I repeat you want RAW cashews, not roasted. You are going to place the cashews in a small bowl and cover with water. You will leave them soaking anywhere from 2-8 hours. I usually soak them while I am at work.
When you get home dice half of an onion, and mince 3-4 cloves of garlic (to my dear friend Amanda simply leave the garlic out). Sauté them in about 1 Tbsp of Olive Oil on medium high heat for about 2-5 minutes (until translucent). Remove from heat. Place cashews, vegetable broth, Nutritional yeast, ground mustard, Smoked Paprika, cornstarch, turmeric, miso (if you are allergic to soy leave this out), and sautéed vegetables in a blender, and blend until smooth. This can take anywhere from 1-10 minutes depending on the strength of your blender. My blender takes about 10 minutes (I know I really need to replace this).
Cook 1 pound of elbow pasta according to the directions on the box. Drain and return to the pot. Add in the sauce and mix until blended. Serve with steamed veggies.
- 1 Cup Cashews, soaked
- 1¼ Cup Vegetable Broth
- 3 Cloves Garlic, Minced
- ½ an Onion, Diced
- 3 Tbsp. Nutritional Yeast
- ¼ Tsp. Ground Mustard
- 1 dash of Turmeric
- 1 Tbsp. Cornstarch
- ¼ tsp. Smoked Paprika.
- 2 Tbsp. Mellow Yellow Miso
- 1 lb Elbow Macaroni
- Sundried Tomatoes
- Soak Cashews for 2-8 hours.
- Dice Onion, and mince garlic.
- Saute Onion and Garlic in 1 Tbsp. Olive Oil until Translucent (2-5 mins).
- Combine Cashews, Broth, Sautéed vegetables and remaining 4 ingredients in blender.
- Blend until smooth.
- Cook Pasta according to Directions.
- Drain pasta, and return to pot. Mix in the sauce
- Top the Mac and Cheese with sliced Tomatoes and serve.
Comment below and tell me what your favorite comfort food is!