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Delicious Mac ‘n’ Cheese

  • Posted in Main courses
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vegan Mac 'n' cheese straight from the oven

Mac ‘n’ Cheese is one of those iconic dishes, that every vegan just has to master. This particular version is very healthy as it has wholemeal macaroni (hard to find, but Harvest can order it from Essential Trading) which has so much more texture and taste than the anemic white versions usually on offer.

It’s a combination of several versions available on-line that I’ve tweaked substantially. I always find that people just don’t add enough spices – they’re just too timid all round. That said, you can always dial them back a bit if you want – don’t be afraid to experiment. Recipe writers aren’t gods they are mere mortals that dare to share their creations.

This version has some added onion, and baby plum tomatoes because it’s always a good plan to add in as many veggies as possible.

The crust is extra tasty too. I find that adding some italian seasoning, to the grated vegan   cheese, plus some paprika and bread crumbs makes it crunchier and more tasty.

I like mine to be fairly liquid (i.e. not too stodgy), and so use quite a bit of almond milk. If you don’t like it quite so liquid, just use a little less.

Lastly, this keeps really well and reheats well too. You can also make 2 smaller dishes – each one to serve 3 to 4 – eat one and freeze the other.

vegan Mac 'n' cheese straight from the oven

Vegan Mac 'n' Cheese

General crowd pleaser for your guests - it's a gourmet version of that old classic that's been thoroughly veganised. Dead easy: make the sauce, boil the pasta, combine, top with breadcrumbs and cheese and bake for a bit. Fairly simple.
Print Recipe Pin Recipe
Prep Time 30 minutes mins
Cook Time 30 minutes mins
Course Main Course
Cuisine American, English
Servings 8 people

Ingredients
  

  • 250 g wholemeal elbow or macaroni pasta – essential do it.
  • 1 medium onion diced - 300g
  • 2 small waxy potatoes – 100g - optional
  • Carrot 50 to 100g - optional
  • 6 cloves garlic sliced finely or crushed
  • 150 g of cashews soaked & drained
  • 700 g almond milk – I like it this wet
  • 7 rounded tbsp nutritional yeast
  • 1.5 tbsp lemon juice
  • 1.5 tbsp white wine vinegar
  • 1 tsp kala namak or smoked sea salt.
  • 2 teasps of smoked paprika
  • ½ teasp of chilli powder
  • 1.5 teasp of garlic powder & 1.5 teasp of onion powder
  • 1 teasp of turmeric
  • 2 low salt stock cubes
  • 3 teasps of Dijon mustard
  • 1 cube of coconut milk – 25g
  • a box of baby plum tomatoes 300g?
  • Wholemeal breadcrumbs for the topping
  • Oregano or Italian Seasoning for the topping.
  • Vegan cheese – preferably cheddar style and mozzarella.

Instructions
 

  • Soak the cashews for 4 hours or soak 30 minutes in boiling water
  • Dice the onions finely, and begin sautĂ©ing in olive oil.
    sauteeing the onions and garlic in oil
  • Peel and slice or crush the garlic and add as the onions being to soften.
  • Reserve half of the onion & garlic mixture.
  • If using the potato or carrot, add at this point finely chopped.
    adding in the finely chopped carrot & potato
  • Continue to sautĂ© until quite soft, then add 250ml of the milk and simmer for 10 minutes on a low heat.
    simmering the potato in 250g of almond milk
  • Transfer this mixture to your blender (a Nutribullet is best), Blend the sauce thoroughly for around 5 minutes or longer if necessary – it needs to be completely smooth. It won’t take as long in the Nutribullet – and yet will be much creamier!
  • Return to the pan and add all the other ingredients apart from the reserved onion & garlic mixture and the baby plum tomatoes. You can use some of the almond milk to wash out the nutribullet.
    sauce in pan after blending
  • Halve the plum tomatoes and sautĂ© in a wok or the Actifry if you have one until starting to soften and caramelise.
    halved plum tomatoes in actifry
  • Boil enough water to cook the macaroni – and cook at the upper limit of the instructions – it doesn’t want to be too al dente.
  • Drain the pasta, and return to the pan. Add in the sauce, and the rest of the onion mixture and baby plum tomatoes.
  • Mix until homogenous and transfer to a reasonably deep rectangular dish (or two smaller ones) and shake level.
    In the smaller dish ready for the final toppings
  • Grate some vegan cheese on top – a thin layer of cheddar style and then mozzarella works well.
    grating some vegan cheddar & then mozarella on top
  • Sprinkle wholemeal bread crumbs onto this.
    sprinkling some wholemeal breadcrumbs on top
  • Then add some Italian seasoning and or paprika. Instead of the Italian seasoning you can also use oregano
    Adding some oregano or Italian seasoning on top
  • Bake at around 180°C Fan for around 25 to 30 minutes - depends how hot it was to start with. It wasn't to be at least 75°C in the centre of the dish.
    vegan Mac 'n' cheese straight from the oven

Notes

This makes roughly 2kg of mixture - which is enough for 2 of the small rectanglar dishes or one of the smaller oblong handled dishes (26cm x 16cm).
Each smaller 1kg dish is enough for 3 generous portions or 4 smaller portions with lots of other accompanying veg and trimmings.
2 dishes that I like to use for this mac 'n' cheese
2 dishes that I like to use for this mac 'n' cheese
Keyword cashews, moist, pasta, oven baked, oven dishes, savoury, healthy
Tried this recipe?Let us know how it was!
the finished dish straight from the oven
the finished dish straight from the oven
Delicious Mac 'n' Cheese
A portion removed so you can see the sauce.

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