I finally made a vegan Mac and cheese even my children love. Made with only a handful of ingredients, and has a gourmet taste. Can be made raw with zucchini noodles.
Until now any vegan Mac and cheese I’ve made got eaten (happily) only by my husband and I. My children would take a bite and declare “It’s not my taste”. Big frowns for this foodie mama. One time I even used a whole block of follow your heart vegan cheddar cheese, knowing they love it, and they ate only a few bites. This new recipe satisfied all my picky eaters!
This won’t taste like a boxed Mac and cheese, but more like a gourmet one. I would expect to have a dish like this, maybe with some truffle oil (although I don’t eat oil any more) at a gourmet restaurant in New York or California. I can imagine myself eating this in the garden dining room at Post Ranch Inn. It is very similar to the way Christopher’s Kitchen in Palm Beach Gardens, FL makes it, they add jalapeno. The cheese texture is sure to please.
Vegan Mac and cheese
1 tablespoon Brazil nut Parmesan (see recipe below)
1 cup raw cashews
1/4 cup water
Salt to taste
Mix all ingredients (except salt) on high until smooth. Add more water or cashews if needed for the right consitancy, should be a thick sauce.
Pour over freshly made pasta and mix well. Serve with a sprinkle of Brazil nut Parmesan and salt to taste.
My favorite gluten free pasta is Trader Joe’s fusilli made with brown rice. Any gluten free pasta will work for this recipe. Some rice pastas leave a thick starchy water after making the pasta, you can use that in place of the water in this recipe.
For a raw version: use raw zucchini noodles, can be made with a mandolin, shredder or spiralizer.
Brazil nut Parmesan
1 cup Brazil nuts
1 clove garlic
1 tsp salt (or to taste)
Chop on low in a blender or small food processor. Transfer into a shaker bottle, I use a regular mouth mason jar with a Parmesan shaker lid I got from my sister. Store in the refrigerator.
You only need a small amount for this recipe, so you can make much less of you like.
While it has no cheese flavor it works well on pasta and Italian dishes in place of parmesan, and has a similar texture. Adding nutritional yeast will give it more of a cheese flavor.
Nutritional yeast can be added for extra cheese flavor.
1 tsp Turmeric can be added to make it a yellow-orange color.
For a spicy m&c:
Add jalepeno seeds to taste when blending the sauce.
For a sweet Mac and cheese add some mashed baked sweet potatoes stirred in.
Something different: my husband added garbanzo beans, kidney beans, red bell peppers and hot pepper flakes to it. I couldn’t think of a name for the dish (maybe bean-pasta salad?), he said it was amazing.
We loved this so much we wanted a few servings, but learned quickly that it’s too heavy of a meal for that.