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Meatless Monday Recipe: Mac 'N Cheese


Photo and Food: Brad Klopman

I've tried a lot of vegan mac and cheeses in my time and this is by far the best. My husband Brad makes it weekly with kale chips. It is so addicting. The recipe comes from my favorite vegan cookbook Vegan Cooking for Carnivores by Roberto Martin. 

Vegan Mac 'N Cheese

1 1/2 cups dry shell or elbow pasta, cooked until al dente according to the package directions

5 ounces vegan cheddar cheese, grated (preferably Follow Your Heart brand)

1 cup Cashew Cream (recipe see below)

1 cup broth made from Better Than Bouillon no Chicken Base or Better Than Bouillon Vegetable Base

Salt and freshly ground black pepper

Place all the ingredients except for the salt and pepper in a saucepan and stir with a wooden spoon until the cheese has melted and the ingredients are well incorporated. Season to taste with salt and pepper.

Serves 3

Cashew Cream

2 cups raw organic cashews

2 1/2 cups water

Soak the cashews in water over night or bring the cashews and 4 cups of water to a simmer. Remove the pan from the heat and allow the cashews to soak 1 hour. Drain and rinse the cashews.

Place the cashews into the jar of a blender and add 2 1/2 cups of water. blend until completely smooth, stopping a few times to scrape down the sides of the jar with a silicone spatula. Strain the mixture to remove any particles that did not get pureed thoroughly; the cashew cream should be the consistency of heavy cream.

It can be refrigerated for 1 week or frozen for 2 months.

Makes 5 cups of Cashew Cream.

Let me know what you think!