In her quest to search out the very best vegan mac and cheese recipe, former Epi editor Genevieve Yam tried many versions. After eliminating iterations made with chickpea or candy potato purée, she landed on this creamy, comforting, and wealthy model—which additionally occurred to be the best of all. This recipe re-creates the flavour and texture of the soul-warming childhood favourite many grew up consuming however makes it appropriate for anybody who avoids dairy or just desires to take pleasure in extra plant-based meals.
Not like some vegan variations of the comfort food classic, this one doesn’t really use any vegan cheese or vegan butter. As a substitute, you’ll make a dairy-free “cheese sauce” with cashews, miso paste, and nutritional yeast, flavored with Dijon mustard, turmeric, and garlic granules (which have extra texture than garlic powder, although you may simply substitute one for the opposite). The mix, blended with a little bit of water, makes a creamy, savory sauce that hits all the fitting notes with a genuinely tacky taste. (You don’t even want almond milk, oat milk, coconut milk, or every other milk substitute, for the reason that cashews present all of the starch and fats wanted to make a luscious sauce.) As a result of there’s no roux, it’s additionally simple to make this dish gluten-free just by utilizing our favorite gluten-free pasta.
That is cooked on the stovetop as a substitute of in a baking dish, however in the event you like the feel that comes from baked mac and cheese with a breadcrumb topping, that’s simply solved. Simply toast some panko breadcrumbs in a pan with olive oil till they’re crispy and golden brown, season and toss with some minced herbs, and sprinkle it over every serving. Serve this as a important dish with some steamed veggies or as a facet dish at a cookout or potluck.
This recipe was excerpted from ‘One Pot: Three Methods’ by Rachel Ama. Purchase the total ebook on Amazon.
