Vegan Mac and Cheese: Two Ways
A couple months ago, I perfected my vegan cream sauce. It was no easy job and it took many attempts on my end. What I did end up with is an amazing cream sauce that can be used for Fettuccini Alfredo or for Mac and Cheese. Here are two ways to make Mac and Cheese using my basic Vegan Cream Sauce.
Vegan Cream Sauce Ingredients
• 2 cups raw cashews
• ½ cup nutritional yeast
• 2 minced garlic bulbs
• 2 cups unsweetened soy milk
• ½ teaspoon salt
• ½ teaspoon ground pepper
• ¼ teaspoon ground cayenne
• 1 tablespoon olive oil
Directions
1. In a blender, process the cashews to a fine powder. Add the nutritional yeast and 1 ½ cups of unsweetened soy milk. Season with salt, pepper and cayenne to taste.
2. In a nonstick pan, heat 1 tablespoon of olive oil and add minced garlic.
3. When the garlic is brown, reduce heat and add the sauce from the blender.
4. Blend together and slowly add ½ cup of unsweetened soy milk to thin out the sauce.
5. Salt and pepper to taste.
Baked Mac and Cheese
I’m not going to lie, I can’t really even take credit for this brilliant recipe, but my sister-in-law can. She served baked mac and cheese at my niece’s first birthday a couple weeks ago and it was so delicious! I immediately asked where she got the recipe and she responded (to my horror and embarrassment): from your blog. First, I was shocked that anyone reads my blog. Second, that such deliciousness could come out of my vegan cream sauce. So, here’s how to create baked mac and cheese:
Additional ingredients:
• 1 bag of penne pasta
• 1 cup of bread crumbs
Additional directions:
1. Boil and drain penne pasta (rice, quinoa, wheat, whatever your poison).
2. Place into a glass-baking dish and stir in the vegan cream sauce, mixing evenly.
3. Sprinkle breadcrumbs over the top.
4. Bake on 350 or broil until bread crumbs are golden brown.
Butternut Squash Mac and Cheese
I just cooked up this recipe last night and served it to my parents who absolutely loved it. I have to give credit to my dad for jumping on board with this whole vegan thing since he was raised as a nice Southern-Meat-and-Potatoes guy. He’s adjusted nicely… in fact, he even made vegan chocolate chip cookies the other day… and they were amazing. Don’t worry, I will ask him where he got his recipe. Okay, so back on track with the butternut, here is the recipe.
Additional ingredients:
• 1 medium butternut squash, chopped
• 2-3 tablespoons olive oil
• 2 minced garlic
• 1 teaspoon oregano
• 1 teaspoon Himalayan pink salt (or regular salt)
• 1 teaspoon white pepper
• 1 bag of penne pasta
Additional directions:
1. Before you make the vegan cream sauce, place the chopped butternut squash onto a baking pan and drizzle olive oil over the butternut squash and then mix in garlic, oregano, salt and pepper. Bake on 350 for 30-40 minutes until butternut squash is golden.
2. Once the squash is cooked, make the vegan cream sauce and add in the roasted butternut squash (leaving aside ½ cup of roasted butternut squash for topping). Blend until smooth. You may need to add in more soymilk to thin out the sauce.
3. Boil and drain penne pasta (rice, quinoa, wheat, whatever your poison).
4. Place pasta back into the dry pot to heat and stir in the vegan cream sauce, mixing evenly.
5. Portion mac and cheese into bowls and sprinkle 6-8 cubes of roasted butternut squash on top.
6. Serve immediately (the sauce does not sit well for very long).
