This is the best vegan mac and cheese I’ve had. This was originally posted by VegNews here: http://vegnews.com/articles/page.do?catId=10&pageId=40
What You Need:
What You Do:
- In a large pot, bring the water and salt to a boil. Add macaroni and cook until al dente. In a colander, drain pasta and set aside.
- In a saucepan, chop and add potatoes, carrots, onion, and water, and bring to a boil. Cover the pan and simmer for 15 minutes, or until vegetables are very soft.
- In a blender, add cashews, salt, garlic, margarine, mustard, lemon juice, black pepper, and cayenne. Add softened vegetables and cooking water to the blender and process until perfectly smooth.
- Mix the cheese sauce with the macaroni in a large pot or bowl. Optional: Spread mixture into a 9 x 12 casserole dish, and dust with paprika. Bake for 30 minutes at 350 degrees or until the cheese sauce is bubbling and the top has turned golden brown.
You can use 1 Tbsp of Miso and 1 Tbsp of Tahini in place of the Dijon mustard to make the sauce even creamier.
Some say “Mac and Shews” is better. It’s interesting because it uses sauerkraut. http://www.theppk.com/2011/02/mac-shews/