Cashew Cream Mac 'N' Cheese
Mac ‘n’ cheese was one of my favorite dishes, but when I became vegan it seemed that I would have to leave it behind. The many plant based recipes I tried always somehow missed the mark, and I had just about given up when I ran across this recipe from Matthew Prescott’s book, Food is the Solution. Find it here. Sure, it is different from a traditional dairy based mac ‘n’ cheese, but it is comfort food at its best and satisfies that craving for the familiar flavors and textures of fat and salt and creamy deliciousness.
This rich and creamy version of mac ‘n’ cheese comes together quickly making it perfect for a weeknight supper but consider this dish, too, for your next dinner party. Whether it is the main event or a side, your guests are sure to enjoy every last bite.
Plan Ahead: Cashews require soaking
Serves 4-6 Prep and cooking time: 30, plus soaking time for cashews
Ingredients:
1 C raw cashews, soaked in water for 4 hours
2 Tbsp lemon juice
½ tsp soy sauce
¾ tsp mustard
2 tsp onion powder
½ tsp garlic powder
1 tsp salt
¼ C nutritional yeast
2 Tbsp margarine
1 (16-oz) box pasta (shells or macaroni) * My favorite is orecchiette pasta as the creamy deliciousness pools in the “little ears.”
Freshly ground black pepper
Smoked or plain paprika, for garnish (optional)
Fresh basil, for garnish (optional)
*I particularly like chopped and sauteed strips of Benevolent Bacon as garnish. I have also toasted panko bread crumbs in vegan butter and sprinkled on top.
Directions:
Rinse the soaked cashews. Put them in a blender. Add enough fresh water so that they are just covered, then blend until very smooth, about 1 minute. Add the lemon juice, soy sauce, mustard, onion powder, garlic powder, salt, nutritional yeast, and margarine. Blend until well combined. Add a little more water, 1 tablespoon at a time, until you have a smooth and creamy sauce. Bring a large pot of water to a boil. Cook the pasta according to the package instructions. Drain in a colander and rinse thoroughly. Return the pasta to the pot and add the cashew cheese sauce. I use a Vitamix blender, and if you run it for a few minutes, the sauce gets hot and requires no additional heating. Spoon into bowls and garnish with pepper, paprika (if using), and basil (if using) or whatever other toppings you love. I serve this with a panzanella salad. My new favorite is also from Prescott’s book. Stay Tuned!
Kathryn