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Our Favorite Vegan Mac and Cheeze Recipe

For our New Year’s Day dinner we decided to make a modified version of our favorite super-delicious mac & cheeze recipe from vegan yum yum.

We omitted some ingredients such as miso paste  (partially because we didn’t have any on hand), but the dish tastes the same to us as when we did include it. We also didn’t have broccoli to add, which is a really nice to touch to mix in, but made kale with cooked cherry tomatoes on the side as a tasty, healthy green (which also doubled as our “green good luck” new year’s food). And instead of typical breadcrumbs, we used panko breadcrumbs. These panko breadcrumbs are a really good item to have in your cabinet — one package lasted us through many dishes.

Here are the ingredients we used:

  • 8 Oz Penne Pasta
  • Breadcrumbs to scatter on top
  • 1 Cup Chopped Potatoes (we include the peels, as they supply some nice nutrients and don’t alter the flavor that much)
  • 1/4 Cup Chopped Carrots (also unpeeled in our dish)
  • 1 Cup Water
  • 1/3 Cup Raw Cashews
  • 1 Tbs Tahini
  • 1 Tbs Lemon Juice
  • 1/2 tsp Dijon Mustard
  • 1/4 Cup Earth Balance Margarine (we use a bit less than 1/4 cup — maybe 1/6 or 1/8)
  • 1/3 Cup Nutritional Yeast (our new favorite ingredient. Goes great on everything)
  • 1 to 1 1/2 tsp Salt
  • Black Pepper to taste

First step: cheese sauce

Boil 1 cup of water, then add the chopped a potato and carrots (cut into thin slices so they can boil faster). Cover and leave on heat for 15 minutes.

While that cooks, put the rest of the ingredients into the blender. You don’t need to blend yet.

When the potatoes and carrots are cooked, pour the contents of the pot (including water) into the blender and blend all the contents until smooth. We added an additional 3 tablespoons of water toward the end to make it the sauce smoother.

Second Step: Pasta

Cook and drain pasta according to directions on package. It’s helpful to time this to coincide with the potatoes and carrots so neither part gets too cold or sticky while waiting. Otherwise, nothing fancy here.

Third Step: Bake

After the pasta is cooked and drained, mix the sauce with the pasta in a 12×9 rectangular pan until thoroughly coated and evenly spread. Scatter the breadcrumbs on top of the pasta and place it in the oven at 350 degrees for 20 minutes.

While this baked, we made our side of kale and tomatoes in an iron skillet. Heated up some olive oil, added cherry tomatoes and then kale on top, with a sprinkly of soy sauce for flavor. Covered it for a few minutes to wilt the kale a bit while the tomatoes softened up.

The finished result of this mac and cheese is fantastic, with a nutritious but unique and addictive sauce that has us licking the bowl every time. This has been one of our regular dishes ever since we discovered it. Serves two people with some leftovers — which you’ll be happy to have.

One Comment on “Our Favorite Vegan Mac and Cheeze Recipe

  1. Sandra, I love the step by step instructions with pictures! I will make this and just substitute for gluten free noodles and bread crumbs! Thanks for personally sending this to me as I’m on this new adventure of wholefood plant based eating

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