Recipe: Vegan Mac n Cheese

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Alright, I’ll admit that vegan mac n cheese was always something that I refused to believe could actually taste good. Many recipes that I came across contained cashew cream (raw cashews blended with almond milk or something of the sort). I haven’t really been a fan of cashew cream after I tried making green bean casserole using it as a replacement instead of cream of mushroom…the taste was was just way too strong of cashews.

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So I decided to go balls to the walls and create my own recipe for vegan mac n cheese, and let me tell you, it was a fun experiment. I nailed it on my first try! Many recipes also use nutritional yeast, which I am a fan of in small amounts. However, I wanted to get that gooey, cheesiness. So I opted for Daiya classic blend shreds. I feel like people either love or hate Daiya cheese, but after combining it with the carrot and potato base and Earth Balance butter, the cheese worked well with my recipe.

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Vegan Mac n Cheese

INGREDIENTS:

  • 1 Russet potato, peeled and cut into chunks (1.5 cups approx.)
  • 1 cup carrots, cut into chunks
  • 1/2 cup onion, diced
  • 2 cups water
  • 1/2 cup Earth Balance butter
  • 1/2 cup Daiya classic shreds
  • 1 tsp. salt
  • 3 Tbsp.  plain unsweetened almond milk
  • 1/2 tsp. black pepper
  • 8 oz elbow macaroni, cooked and drained (I used half a 16 oz bag)

PREPARATION:

1. Put potatoes, carrot, and onions in a pan, cover with 2 cups of water and simmer for 20 minutes, covered with lid.

2. Turn off heat and add Earth Balance, salt, and pepper. Stir to combine until butter is completely melted.

3. Pour mixture into a blender and blend until completely smooth. My Ninja blender is a wizard at this! If you are using a normal blender, you may need to scrape the sides a couple of times to get everything all mixed.

4. Pour cheese sauce back into pan and put heat on medium. Add almond milk and Daiya cheese and mix until cheese starts to melt.  Add cooked macaroni and stir with the sauce to combine. Turn off heat and serve.

Makes 4-6 servings.

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I was blown away by how delicious this recipe turned out! The texture was spot-on, the sauce was creamy and just perfect! It had a cheesy taste that was so familiar and let me re-live my days of eating Kraft mac and cheese as a kid. 🙂

 

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