Vegan Mac and Cheese
Servings: 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
- 1/4 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
- 1/3 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
- 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.
- Cook the pasta in salted water until al dente, drain and put back into the pot.
- 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.
- 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.
- 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.