Friday, April 27, 2012

Vegan (or not) Macaroni and Cheese

{ blog } Vegan (or not) Macaroni and Cheese
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Just last evening my family and I added a new recipe to our repertoire!
An amazingly deceiving "vegan" version of Homemade Macaroni and Cheese.
It was truly amazing! I consider myself quite the connoisseur of Mac & Cheese, and am pretty particular about the types I choose to make and eat.
This one was so creamy and delicious, and tasted just like my Mom's homemade!
You won't miss the cheese! Promise!
Since our family is not strictly vegan, I made a few adaptations and indicated them below in the recipe.
Follow the link below to be directed to the original recipe.

Course: Pasta
Prep Time: 20 Min
Cook Time: 30 Min
Total Time: 50 Min
Serves: 6


  • 4 quarts water
  • 1 tablespoon sea salt
  • 8 ounces macaroni DeBoles Organic
  • 1/4 cup dried bread crumbs
  • 2 tablespoons shallots (1 small) peeled and chopped
  • 1 cup red or yellow potatoes (2 medium) peeled and chopped
  • 1/4 cup carrots (1 1/2 medium) peeled and chopped
  • 1/3 cup onion (1/2 medium) peeled and chopped
  • 1 cup water, vegetable broth, or chicken broth (I used chicken broth made from pastured hens from a local farm)
  • 1/4 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
  • 1/8 teaspoon cayenne
  • 1/4 teaspoon paprika
  • 2 tablespoons butter if you are not vegan


  1. 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. Put back in pot and set aside.
  2. Preheat oven to 350 degrees. In a saucepan, add shallots, potatoes, carrots, onion, and water (or broth) and bring to a boil. Cover the pan and simmer for 15 minutes, or until vegetables are very soft.
  3. In a blender, process the cashews, salt, garlic, mustard, lemon juice, black pepper, and cayenne. Add softened vegetables and cooking water to the blender and process until perfectly smooth. (It will look uncannily like "real" cheese sauce, and should have the same consistency.)
  4. Add the blended cheese sauce to pot of pasta, stir until completely coated. If using butter add now and mix to combine. Spread mixture into a 9 x 12 casserole dish, sprinkle with breadcrumbs, and dust with paprika. Bake for 30 minutes or until the cheese sauce is bubbling and the top has turned golden brown.

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See! It looks just like "cheese!"
{ blog } Vegan (or not) Macaroni and Cheese
Just before popping in the oven.
{ blog } Vegan (or not) Macaroni and Cheese


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