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Doubling down on vegan mac-n-cheese

Creating your own version of vegan mac-n-cheese will invariably take time. I have been plant-based in my diet for over 30 years and have tasted many many versions of vegan mac-n-cheese. There is much I could reflect on the making of this dish however at this point, I would encourage you to get started in the cooking journey and see what happens as you start experimenting. There is any number of ways to find a creamy, rich base to cover your noodles… there are also a huge variety of noodles available now.

“No rules. Don’t be afraid to do whatever you want. Cooking doesn’t have to have rules. I don’t like it that way.”

Masaharu Morimoto

Chef

How does this quote land for you? For me, it truly summarizes so much of my general philosophy. If you have tasted a dish from a restaurant that you would like to revamp, go for it. And frankly, at times you will fail. However, that is just fine. Try again. That is the beauty of being in the kitchen and cooking. And your dream vegan mac-n-cheese is just waiting for you.

Using Butternut Squash as the Base

Making a vegan version of pho does require a commitment to taking time in the kitchen to create the flavor profile. However, the umami that comes from the shiitake and kombu cooking overnight can really lead to a very full flavor profile. Once you have the broth, any number of steamed veggies can be placed on top. I have special techniques for this and washing the soba noodles that are outlined in the video below. So even though “they” said it could not be done, I kept testing and in time found a vegan pho broth that I truly love. You can add miso, soy sauce, or Bragg’s amino acids at the end as you taste preference indicates.

Facebook live cooking demo

Join me each week on Facebook lives to ask questions in real-time. Tune in below to review the recipe after the fact. Did you try the recent live demo with vegan pho? Hop on YouTube and let me know. Share with a friend who might be interested in learning more plant-based recipes.

After you have had a chance to learn more about how to make the dish from the video above, please find below a print out of the recipe. You can print the recipe for your own records to sample in time or share this to your Pinterest board.

Recipe INFO

Tag me if you make this at home with your own variation and process. There are so many ways to cook this dish and I would like to encourage you to be in the kitchen and experiment.

Vegan Mac and Cheese Anyone Would Eat

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5 from 1 review

• Total Time: 45 minutes
• Yield: 4 1x

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Ingredients

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• 2 cups butternut squash cooked
• 1 cup cashew creme
• 2 tbsp nutritional yeast
• 1/2 tsp dijon mustard
• 1 tbsp lemon juice
• 1/4 tsp cumin
• 1/4 tsp corriander
• 1 tbsp miso paste
• 1/8 tsp smoked paprika (optional)
• 1/4 tsp turmeric powder
• salt to taste
• 1 1/2 cup dry pasta of choice

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Instructions

1. Prebook the butternut squash. I place it into the oven at 350 for 60 minutes. You can also use a slo cooker or microwave to cook it.
2. Cashew creme. Pour boiling water over 1 cup cashews. Let soak for 4-6 hours or right away. It is ok not to wait. Place into a high-speed blender (to be smooth it does need to be a higher power blender). Fill with enough water to cover the cashews plus about 1/4 inch. It is usually around 1/2 cup. Please see the video explanation. Puree on high speed for 1 minute – adding more water if needed.
3. Once the squash is cooked and cashew creme is done, can combine all ingredients into a high-speed blender and puree for 1-2 minutes to give a smooth consistency. Can add additional spices for your own flavor.
4. We love to top ours with toasted bread crumbs, sauerkraut, hot sauce, or tamarind sauce.
5. We also sometimes add steamed greens at the end.

• Prep Time: 15 minutes
• Cook Time: 30 minutes
• Category: dinner, Plantbased, Vegan
• Cuisine: American

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