It's been a while since I posted on Instagram about the wonderful vegan mac & cheese recipe that I discovered. I promised that I'd share it, so here goes!
The recipe was originally posted on BrownVegan.com; however, I made some modifications to accommodate for what I could find in my local grocery store. The modified recipe is shown below, but feel free to use the verbatim recipe found here.
Ingredients (Serves 5)
4 quarts water for boiling noodle
1 tablespoon sea salt
8 ounces macaroni
2 tablespoons + 1/3 cup non-hydrogenated margarine (I used Earth Balance)
1 cup yellow potatoes, peeled and chopped
1/4 cup carrots, peeled and chopped
1/3 cup onion, peeled and chopped
1 cup vegetable broth*
3/4 cup raw cashews*
2 teaspoons sea salt
1/4 teaspoon garlic, minced
1/4 teaspoon Dijon mustard
1 tablespoon lemon juice, freshly squeezed
1/4 teaspoon black pepper
1/2 cup vegan shredded cheese (optional topping)
*May need additional vegetable broth to ensure the vegetables can come to a boil
*Soak in water for at least 2 hrs prior to preparing recipe
In a large pot, bring the water and salt to a boil. Add macaroni and cook until al dente. In a colander, drain pasta and rinse with cold water. Set aside.
Preheat oven to 350 degrees. In a saucepan, add shallots, potatoes, carrots, onion, and vegetable broth, and bring to a boil. Cover the pan and simmer for 15 minutes, or until vegetables are very soft.
In a blender, process the cashews, salt, garlic, 1/3 cup margarine, mustard, lemon juice, black pepper. Add softened vegetables and vegetable broth to the blender and process until perfectly smooth.
In a large bowl, toss the cooked pasta and blended "cheese" sauce until completely coated. Spread mixture into a 9 x 12 casserole dish. You may top with shredded vegan cheese. Bake for 30 minutes or until the "cheese" sauce is bubbling and the top has turned golden brown.
Check out my husband's reaction:
This was my first time making this recipe; however, I have tried other vegan mac & cheese. This was, by far, my favorite. Read on why I'm going vegan here.