Vegan Mac and Cheese
Author: 
Serves: 6 as a side dish
 
Ingredients
  • 8 ounce package elbow macaroni pasta (I like spelt.)
  • 2 slices bread, torn into large pieces (whole grain works!)
  • 6 Tablespoons unsalted butter (not vegan) or organic Earth Balance (vegan), divided
  • ¼ teaspoon paprika
  • 2 Tablespoons chopped shallots
  • 1 cup (about 7 ounces) chopped Yukon gold potatoes (you can leave the peel on)
  • ¼ cup chopped carrots (about 1 small carrot)
  • ⅓ cup chopped onion
  • 1 cup water
  • ¼ cup raw cashews (soaked for 1-5 hours and drained if you your blender is weak)
  • 2 teaspoons sea salt (use 1 ¾ teaspoons if using Earth Balance)
  • ¼ teaspoon garlic, minced (about 1 medium clove)
  • ¼ teaspoon Dijon mustard
  • 1 Tablespoon freshly squeezed lemon juice (optional)
  • ¼ teaspoon black pepper
  • pinch of cayenne pepper
Instructions
  1. In a medium saucepan, add the shallots, potatoes, carrots, onion and water and bring to a boil. Lower to a simmer and cook, covered, for 15 minutes, or until vegetables are very soft. In the meantime, preheat the oven to 350 degrees.
  2. Cook the pasta in salted water until al dente, drain and put back into the pot.
  3. Put the bread pieces, 1 Tablespoon of butter and paprika in a food processor fitted with a metal blade and process until combined to a medium-fine texture, set aside.
  4. Place the cashews, salt, garlic, 5 Tablespoons butter, mustard, lemon juice, black pepper, and cayenne in a blender or food processor. Add the softened vegetables and cooking water to the blender or food processor and process until perfectly smooth.
  5. Pour the “cheese” sauce over the cooked pasta and combine until completely coated. Spread the mixture into an un-greased 11 x 8 casserole dish, sprinkle with prepared breadcrumb mixture. Bake for 30 minutes or until the sauce is bubbling and the top is golden brown. If you add veggies (such as 1 or 2 cups of blanched cauliflower or broccoli) to the macaroni, cook in a 13 x 9 dish.
Notes
I actually don't make the vegan version for us because we can eat butter.   But I have made this with Earth Balance (which is vegan) many times and it has always turned out great.  I have never made this without the bread crumbs, though.  I think they provide a nice contrast in texture to the soft and creamy macaroni, but if not everyone will eat the bread crumbs, I am sure you can leave a square of the baking dish free of them.
Recipe by Pamela Salzman at https://pamelasalzman.com/vegan-natural-mac-cheese-recipe/