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.”
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.
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.
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.
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.
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.
We love to top ours with toasted bread crumbs, sauerkraut, hot sauce, or tamarind sauce.
We also sometimes add steamed greens at the end.
Prep Time:15 minutes
Cook Time:30 minutes
Category:dinner, Plantbased, Vegan
Keywords: macncheese, Vegan
My favorite slow cooker is definitely the instapot. It is an invaluable resource to help you in the kitchen to make this recipe as well as many other great soup options. Hop over to the RESOURCE PAGE to find all my favorite options. #ad
Blog Posts with Focus On Farmer’s Market Freshness
Listed below are all recent blog entries with video tutorials. These entries use the freshest of ingredients from your local farmer’s market or garden.
*Please note as an amazon affiliate, I earn from qualifying purchases which means I will receive a small fee if you purchase them. I have only included things I truly use. This post is for educational and informational purposes only and solely as a self-help tool for your own use. I am not providing medical, psychological, or nutrition therapy advice. You should not use this information to diagnose or treat any health problems or illnesses without consulting your own medical practitioner. Always seek the advice of your own medical practitioner and/or mental health provider about your specific health situation. For my full Disclaimer, please go here.