This is kind of spring-y! Vegan mac + cheese for you non-dairy eaters! I love cheese!!!!!!!!! Like, so much. So much as in B + I have had conversations about what cheese you would pick if you could only eat one cheese for the rest of your life — it was pretty heated.
So much as in my Twitter handle is cheesegirl911…
Some people can’t have cheese (so sorry) or don’t want to have cheese for whatever reason. Thank goodness cashews are kind of cheese-y. If you are a real cheese connoisseur, you would probably say something like “it’s not the same, but it’s still v v good”. If I was vegan, couldn’t have cheese for the rest of my life, or wanted to lay off the saturated fats, I would be v satisfied with this mac + cheese.
I made this for my friends when they had a tough week (to say the least). Food always makes me feel a little better and really is the only way I knew how to help. Sometimes there’s nothing you can say or do to make it better but I was hoping a dish of vegan mac + cheese said, “I’m here for you guys.” If you are reading this — please consider supporting a wonderful family by donating here.
I can’t take full credit for this one — though I did make a few tweaks, I mostly followed this recipe from Pinterest. You should try it, it’s really really good.
For the love of cheese,
VEGAN MAC + CHEESE
1 1/2 cups raw cashews
1/4 cup nutritional yeast
2 garlic cloves
1 tsp Dijon
1/2 tsp cayenne pepper
1/2 tsp chili powder
1/4 tsp turmeric
1 1/2 tsp salt
Juice of 1 lemon, about 3 Tbsp
3/4 cup vegetable stock
12 ounces pasta of choice, I used this brand because Queen Vegan told me to!
Topping: (optional but kind of major)
1/2 cup plain bread crumbs
1 garlic clove, minced
1 Tbsp fresh parsley, roughly chopped
1/4 tsp salt and a few turns of black pepper
1 Tbsp olive oil
This recipe is easy peasy. Boil your water — cook pasta according to package instructions until al dente. Blah Blah Blah. While your pasta is going, heat oven to 350 degrees and lightly spray an 8×8 baking dish with olive oil. Throw all cheese sauce ingredients in your blender and let that baby rip for 1-2 minutes or so until smooth and creamy. When the pasta is done, drain and toss with a bit of olive oil to ensure the elbows don’t stick together.
In a large mixing bowl (or the pot you used to boil your pasta #saveadish), toss elbows with cheese sauce and transfer to prepared baking dish. To prepare the topping, combine bread crumbs, garlic, parsley, salt and pepper and spread evenly over macaroni. Lightly drizzle with olive oil, cover with foil and bake for 30 minutes. Remove foil and bake for 5 minutes more until GBD. Enjoy!