May 20th, 2009


The most delicious vegan mac and cheese ever

I have never liked nutritional yeast, so I've been looking to try a vegan mac and cheese recipe that didn't use it. I had this recipe from VegNews saved forever, and I finally made it, and OHMYGOD. I urge you all to make this recipe and be amazed, it is so gosh darn delicious. My omni boyfriend and mother, who both love real cheese, adored this dish. I had to tell you all!

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ronnie dobbs

Another non-nooch based mac n' cheeze

After reading lonelyescapade's post, I was inspired to dig up another non-nooch mac n' cheeze recipe, courtesy of Dreena Burton. This was posted on her website some time ago and it's better than any other vegan mac n' cheeze recipe I've ever tried. This recipe (and many others) can be found on Dreena's blog. (All notes below are hers, not mine, btw.)

Mac-Oh, Geez!

2 3/4 - 3 cups (~10 oz) dry cut pasta (ex: macaroni, penne) (I use brown rice pasta, see note)

1/2 + 1/3 cup raw cashews
1/2 cup raw brazil nuts
3 tbsp freshly squeezed lemon juice
1 large clove garlic
2 tsp arrowroot powder
1 tsp sea salt
1/2 tsp onion powder
1/4 tsp (rounded) dry mustard
1 cup water
1 1/3 – 1 1/2 cups plain non-dairy milk (I use unsweetened plain almond milk, but you can also use plain soy or rice milk) *[use the full 1 1/2 cups of milk if using full 3 cups of dry pasta]
1/4 cup extra-virgin olive oil

Breadcrumb Topping:
1 - 1 1/2 cups dry whole-grain breadcrumbs (I use Ian's whole-wheat brand) (use full 1 1/2 cups if you like crunchy topping, only 1 cup if you prefer more mac and sauce... like me!)
1 1/2 - 2 tbsp olive oil (use full 2 tbsp for full 1 1/2 cups of breadcrumbs)
1/8 tsp (rounded) sea salt

Preheat oven to 375 degrees. Get all ingredients ready to blend for sauce, then start cooking pasta. While pasta is cooking, blend all sauce ingredients in a blender or in a deep bowl with an immersion blender (beging blending the nuts and other ingredients with about 1/2 of the liquid to smooth it out, then when smooth, add remaining liquid and blend again until entire mixture is very smooth). Once pasta is almost tender, fully drain (don’t rinse). Mix noodles with sauce, and immediately pour into a lightly oiled 8 x 12” baking dish. (it will look like there is a lot of runny sauce – it will thicken up, trust the pasta!) Mix breadcrumb toppings in a small bowl, then sprinkle over top of casserole. Cover with foil and bake for 16-18 minutes. Then, remove foil cover and bake another 5-7 minutes or until topping is golden brown and crisped. Don’t overbake or sauce will get too thick. Remove from oven and place casserole on a hot plate (rather than on top of oven, since residual heat from oven will continue to thicken the sauce). Serve!