Savory and Satisfying Vegan Mac and “Cheese”

Vegan Mac and "Cheese" | ZonteeHou.com

One of the tougher things about giving up dairy at home has been my love of cheese, but I’m determined to eat very little animal protein at home (and I’ve become more lactose intolerant over the years), so I’ve managed not to give in and buy any cheese. In many ways, I think it’s made me a more versatile cook, but sometimes I do have a hankering for familiar comfort foods.

I came to mac and cheese late in life (since neither of my parents like it), but it’s become a food that I enjoy and sometimes crave, so I went looking for recipe ideas.

FatFreeVegan has become a resource for me as I’ve been exploring vegan cooking, and it was there that I found an exciting-sounding recipe for vegan mac that I thought I’d give a shot. I’ve added squash for a thicker texture and used vegetable broth (instead of water) for a little bit more savoriness.

This is my adaptation (which I’m rather pleased with, if I do say so myself):

Vegan Mac and “Cheese”

Ingredients:

  • 1 lb pasta (I used penne)
  • 1 cup cooked squash, cubed without the skin
  • 1 cup low-sodium vegetable broth (or homemade)
  • 1 cup almond milk
  • 3/4 cup nutritional yeast
  • 3 Tbsp cornstarch
  • 1 Tbsp lemon juice
  • 2 Tbsp Dijon mustard
  • 2 Tbsp cashew “cheese” (you could use a nut butter or tahini, as called in the original recipe, instead)
  • 1 Tbsp Magic Unicorn Salt (a blend of savory, paprika/lemon/salty goodness, from Beautiful Briny Sea; you could use more of the other seasonings below if you prefer and add a little salt)
  • 1 tsp garlic powder
  • 1/2 tsp turmeric
  • 1/2 tsp paprika
  • 1/4 tsp chili powder
  • 1/2 cup bread crumbs

Directions:

  1. Cook the pasta according to directions.
  2. In a blender, purée the squash with half the broth until smooth. Then, add the rest of the broth and the other ingredients–except the bread crumbs–and blend until smooth.
  3. Once the pasta’s done, drain it, reserving the cooking liquid. Return the pasta into the pot, add the sauce, and heat on medium. Add some of the pasta water if you need to thin out the sauce (I added about 3/4 cup). Cook until just bubbling.
  4. Preheat the oven to 400°. Put the pasta into a baking dish, sprinkle the bread crumbs on top, and bake in the oven until the bread crumbs start to brown (8-10 minutes). Enjoy.

8 servings.

Photo: Step 2

Vegan Mac and "Cheese" | ZonteeHou.com

Photo: Step 3

Vegan Mac and "Cheese" | ZonteeHou.com

Photo: Making Bread Crumbs in the Food Processor

Vegan Mac and "Cheese" | ZonteeHou.com

It was so good, I had two helpings…and I still wanted more, even though I was already full!

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Leave a comment

Savory and Satisfying Vegan Mac and “Cheese”

Vegan Mac and "Cheese" | ZonteeHou.com

One of the tougher things about giving up dairy at home has been my love of cheese, but I’m determined to eat very little animal protein at home (and I’ve become more lactose intolerant over the years), so I’ve managed not to give in and buy any cheese. In many ways, I think it’s made me a more versatile cook, but sometimes I do have a hankering for familiar comfort foods.

I came to mac and cheese late in life (since neither of my parents like it), but it’s become a food that I enjoy and sometimes crave, so I went looking for recipe ideas.

FatFreeVegan has become a resource for me as I’ve been exploring vegan cooking, and it was there that I found an exciting-sounding recipe for vegan mac that I thought I’d give a shot. I’ve added squash for a thicker texture and used vegetable broth (instead of water) for a little bit more savoriness.

This is my adaptation (which I’m rather pleased with, if I do say so myself):

Vegan Mac and “Cheese”

Ingredients:

  • 1 lb pasta (I used penne)
  • 1 cup cooked squash, cubed without the skin
  • 1 cup low-sodium vegetable broth (or homemade)
  • 1 cup almond milk
  • 3/4 cup nutritional yeast
  • 3 Tbsp cornstarch
  • 1 Tbsp lemon juice
  • 2 Tbsp Dijon mustard
  • 2 Tbsp cashew “cheese” (you could use a nut butter or tahini, as called in the original recipe, instead)
  • 1 Tbsp Magic Unicorn Salt (a blend of savory, paprika/lemon/salty goodness, from Beautiful Briny Sea; you could use more of the other seasonings below if you prefer and add a little salt)
  • 1 tsp garlic powder
  • 1/2 tsp turmeric
  • 1/2 tsp paprika
  • 1/4 tsp chili powder
  • 1/2 cup bread crumbs

Directions:

  1. Cook the pasta according to directions.
  2. In a blender, purée the squash with half the broth until smooth. Then, add the rest of the broth and the other ingredients–except the bread crumbs–and blend until smooth.
  3. Once the pasta’s done, drain it, reserving the cooking liquid. Return the pasta into the pot, add the sauce, and heat on medium. Add some of the pasta water if you need to thin out the sauce (I added about 3/4 cup). Cook until just bubbling.
  4. Preheat the oven to 400°. Put the pasta into a baking dish, sprinkle the bread crumbs on top, and bake in the oven until the bread crumbs start to brown (8-10 minutes). Enjoy.

8 servings.

Photo: Step 2

Vegan Mac and "Cheese" | ZonteeHou.com

Photo: Step 3

Vegan Mac and "Cheese" | ZonteeHou.com

Photo: Making Bread Crumbs in the Food Processor

Vegan Mac and "Cheese" | ZonteeHou.com

It was so good, I had two helpings…and I still wanted more, even though I was already full!

Post tags

Leave a comment