It’s VN’s signature macaroni and cheese, and we couldn’t live without it. Serve it to all your friends and family and watch them transform into the effects of the nutritious yeast-free cheese sauce. We honestly make this recipe at least once a month—it’s just delicious! Oh, and there’s the added bonus of a few veggies hiding in, making this comfort food more than just a pretty plate. Thanks to the brilliant Alison Rivers Samson for creating this life-changing recipe just for VegNews readers!
do you want:
4 quarts water
1 tablespoon sea salt
8 ounces of macaroni
4 slices of bread, torn into large pieces
2 tablespoons + â…“ cup vegan butter, divided
2 tablespoons shallots, peeled and chopped
1 cup red or yellow potatoes, peeled and diced
¼ cup carrots, peeled and chopped
â…“ cup onion, peeled and chopped
1 cup of water
¼ cup raw cashews
2 teaspoons sea salt
¼ teaspoon garlic, minced
¼ teaspoon Dijon mustard
1 tablespoon freshly squeezed lemon juice
¼ teaspoon black pepper
â…› teaspoon cayenne pepper
¼ teaspoon paprika
what do you do:
1. In a large pot, bring water and salt to a boil. Add macaroni and cook until al dente. In a colander, drain the pasta and rinse with cold water. Set aside.
2. In a food processor, grind the bread and 2 tablespoons butter to a medium-fine texture to make breadcrumbs. Set aside.
3. Preheat oven to 350 degrees. In a saucepan, add shallot, potato, carrot, onion and water and bring to a boil. Cover the pan and simmer for 15 minutes or until the vegetables are very soft.
4. In a blender, process cashews, salt, garlic, â…“ cup butter, mustard, lemon juice, black pepper, and cayenne pepper. 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 mixed cheese sauce until completely coated. Spread mixture in a 9 x 12 casserole dish, sprinkle with prepared breadcrumbs and dust with paprika. Bake for 30 minutes or until the cheese sauce is bubbling and the top is golden brown.
Here at VegNews, we live and breathe the vegan lifestyle, and only recommend products that we believe make our lives amazing. Occasionally, articles may contain shopping links where we may earn a small amount of money. This in no way affects the editorial integrity of VegNews.