I am so excited about this mac and cheese recipe! Granted, I’m always pretty excited about food, but I am particularly excited about this recipe. Like many people, I’ve loved mac and cheese since childhood, so I’ve been working on perfecting it for most of my years as a vegan. And in my (apparently not so humble) opinion, I think I may have finally done it!
You will love this dish because it is not only a satisfying, rich and creamy cheesy treat, it is also remarkably healthy. This means it’s totally acceptable to eat two (or three) full bowls, right…?
Also, the cheesy sauce is versatile. If you add a little less milk to the recipe below, you can use it as a thick and creamy nacho cheese sauce or drizzle it on vegetables. Broccoli smothered in cheese sauce? Yes please!
Cashew soaking time: 2-4 hours (optional)
Prep/cook time: 35 minutes
Yields approximately six servings
INGREDIENTS:
900 grams macaroni or shell pasta of your choice, uncooked
6 cups kale, chopped
1 tablespoon non-dairy butter (I use Earth Balance)
Cheesy Sauce (recipe below)
Cheesy Sauce:
2 large onions, diced
4 garlic cloves, minced
1 tablespoon non-dairy butter
1 1/2 cup (unsweetened, unflavoured) non-dairy milk
1/2 cup nutritional yeast
2 roasted red peppers
1/2 cup raw cashews, soaked for 2 – 4 hours (soaking is optional)
1/4 cup miso paste
2 tablespoons ketchup
1 tablespoon dijon mustard
1 teaspoon smoked paprika
1/2 teaspoon turmeric
1/2 teaspoon garlic salt
salt and pepper to taste
INSTRUCTIONS:
Soak the cashews in water for 2-4 hours. Drain and rinse. Set aside. If you are in a rush, this step is not necessary. When I haven’t planned ahead for this meal, I often soak cashews in hot water for just twenty minutes or so while I prepare the remaining ingredients.
Cook the pasta according to its instructions. Set aside. Use rice pasta if you wish to make the dish gluten free.
Heat the non-dairy butter in a medium saucepan on medium heat. Sauté the onions for approximately 5 minutes, or until they begin to become translucent. Add the garlic and sauté for a couple more minutes. Do not brown the onions or garlic.
Add the cooked onions and garlic and the remaining cheesy sauce ingredients, including the cashews, to your high-speed blender. Blend on high for a couple of minutes, or until the sauce is very smooth and creamy. Add a small amount of additional milk if the sauce is too thick to blend.
Heat the chopped kale in a large saucepan (or pot) on medium heat, for two minutes or until wilted. Stir in the cooked pasta and the non-dairy butter. Pour on the cheesy sauce and mix well.
Serve and enjoy!
Snap a pic of your cheesy creations and tag me on Instagram @plant_hearted hashtag #planthearted!