I am NOT kidding. I’ve tried a few vegan mac n cheeses in my time and they’ve all been sub par. Many vegans will try and tell you there simply is NO real substitute. They are WRONG. Of course this recipe is from 101 Cookbooks. Heidi is a genius!
1 package of shell or penne or elbow pasta
2 c fresh wheat breadcrumbs
2 tbsp oil
salt and pepper
Set a large pot of water to boil, and dump in about 1/4 c of salt. Once it’s furiously boiling, add your pasta and cook for 6 mins. Drain well, BUT reserve 1 cup of the liquid before doing so. You’ll need it to thin out the ‘cheese’ sauce later.
Toss the breadcrumbs with the oil and salt and pepper. Set aside.
Into a food processor:
3/4 c raw cashews
1/4 c nutritional yeast
1 tsp onion powder
1 tsp salt
1/2 tsp garlic powder
1/8 tsp white pepper
Blend till super fine, but not a paste: it should be dry. Leave in the food processor.
Into a pot:
1 3/4 c soy or almond milk
1 oz agar powder or flakes
1/4 c safflower oil
Bring to a simmer on high heat, stir, reduce to med-low and cook for 10 mins, stirring frequently. It should look like a thick white sauce. Slowly add it to the food processor while it’s running, blend for about 2-5 mins, till creamy and smooth.
1/8 c white or yellow miso
2 tbsp lemon juice
Blend till combined.
Pour the ‘cheese’ sauce onto the pasta and mix well – use a little of the reserved pasta water at a time to thin it out a little so it’s not quite so thick. Spoon into a non-stick 8″ x 8″ baking dish, cover with foil, and bake at 325 F for about 20mins. Remove foil, sprinkle over the breadcrumb mixture and return to the oven uncovered for another 15 mins.
Serve with a balsamic-dressed spinach salad!
*NOTE: I think the ‘cheese’ sauce could work great in a vegan lasagne. Will attempt and report back!