Description
This Vegan Macaroni and Cheese recipe delivers a creamy, flavorful plant-based twist on the classic comfort dish. Made with a cashew and potato-based cheese sauce, sautéed kale and mushrooms, and seasoned with nutritional yeast, Dijon mustard, and a hint of turmeric, this quick and easy meal is ready in just 25 minutes and serves 4.
Ingredients
Vegetables and Aromatics
- 4 ounces mushrooms (chanterelles recommended), sliced
- 1/2 batch kale, sliced (approximately 2 cups)
- 1/2 yellow onion, roughly chopped
- 4 garlic cloves, peeled and smashed
- 1 medium russet potato, peeled and grated
Oils and Seasonings
- 2 teaspoons olive oil, divided
- 1/2 teaspoon fine-grain sea salt, plus more to taste
- 1 teaspoon Dijon mustard
- 1/2 teaspoon crushed red pepper
- Pinch of turmeric (optional, for color)
Cheese Sauce Base
- 2/3 cup raw cashews
- 1 1/2 cups water, plus more if needed
- 1/4 cup nutritional yeast
- Juice from 1/2 lemon
Pasta
- 1 pound pasta of choice
Instructions
- Sauté the Vegetables: Heat 1 teaspoon of olive oil in a medium pot over medium heat. Add the sliced kale and mushrooms, cooking until the kale is bright green and the mushrooms are softened, about 5 minutes. Season with a few pinches of salt. Remove the vegetables from the pot and set aside; do not wash the pot as it will be used for the sauce.
- Cook the Aromatics and Make Sauce Base: Add another teaspoon of olive oil to the same pot. When warm, add the chopped onion, smashed garlic, and 1/2 teaspoon sea salt. Cook until the onion becomes translucent, about 3 to 4 minutes. Stir in Dijon mustard, crushed red pepper, and turmeric (if using). Next, add the grated potato, cashews, and 1 1/2 cups water. Bring the mixture to a gentle simmer, stirring occasionally, and cook for 5 to 7 minutes until the potato is fully cooked.
- Blend the Sauce: Transfer the cooked mixture to a high-powered blender. Add the nutritional yeast and lemon juice. Blend until very smooth, about 1 minute. Taste the sauce and adjust seasoning with additional salt if needed (about 1/2 teaspoon more is recommended).
- Cook the Pasta: Bring a large pot of salted water to a boil. Cook the pasta according to package instructions until al dente. Drain the pasta and return it to the pot.
- Combine and Serve: Pour the vegan cheese sauce over the drained pasta. Add the sautéed kale and mushrooms back into the pot, stirring well to combine. Divide the creamy vegan macaroni and cheese among plates and serve immediately.
Notes
- Use any mushrooms you prefer, chanterelles provide a rich, earthy flavor.
- Pinch of turmeric is optional and mainly for color; it can be omitted.
- For a nuttier flavor, soak cashews for 1 hour prior to blending if your blender is not very powerful.
- If the sauce is too thick, add a splash more water to reach desired consistency.
- Gluten-free pasta can be used to make this recipe gluten-free.
