How To Make the Ultimate Vegan Mac and Cheese - Cooking Lessons from The Kitchn

How To Make the Ultimate Vegan Mac and Cheese - Cooking Lessons from The Kitchn
From The Kitchn - November 21, 2017

At any summer BBQ, office potluck, Super Bowl party, or Thanksgiving dinner, the dish always scraped clean is the one that held macaroni and cheese. I have my standard stovetop and my go-to baked cheesy mac recipes down to a science, but when it comes to serving friends and family who live the vegan life, I have always come up short.

Over the years my sister and aunt have embraced vegetarianism to different degrees and for varying lengths of time. As a result, we have served tofurkey alongside turducken, and vegan gravy and stuffed acorn squash are now always part of my family's holiday menu. This year I am building on our ultimate vegan cashew cream to make a vegan macaroni and cheese that is smooth, creamy, and cheesy.

What Makes This the Ultimate Vegan Mac and Cheese

With no roux to fuss with and no cheese to separate into unsightly curds, making vegan mac and cheese is easier than any other homemade version I have tried. If you can use your microwave and blender, then you can whip up a vegetable-packed vegan "cheese" sauce any night of the week.

Replicating the taste of cheese is no small task, but close your eyes and imagine the sharp, buttery, earthy, and even acidic flavors you find in each creamy bite of cheese. Now swap in steamed sweet potatoeswhich are more vegetal than sweetand cashews and coconut milk for creamy heft. Fresh lemon juice and Dijon add a savory and acidic bite, and the nutritional yeast is the missing piece of the puzzle, adding that richness that takes this sauce from creamy pured vegetables to vegan cheese sauce.

Three Key Ingredients for Vegan Mac and Cheese

How to Serve Vegan Mac and Cheese

Vegan Macaroni & Cheese: Watch the Video


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