Vegan mac and cheese recipe that will warm your heart
Short days, little light, harsh winds, dry skin… Waking up and leaving for work when it’s still dark (That one gets us every time). Yep, winter is officially here. But that also means lights, festivities, hot drinks, chunky sweaters and cute outfits… But our ultimate favourite thing about the colder months is all the warm comforting food that is available! You know that feeling of coming home from work, it’s dark already, raining or snowing, you’re half frozen/half tired and probably crying on the inside and you just want to take a hot bath and curl up in your blankie on the sofa with some comfort soul food. Now, we’re here to perk up your evening with a big cheer up virtual hug – And nothing says cheer up better than Mac and cheese!
This is another one of our favourite recipes, yes it is vegan, soy-free and no you will not miss the (lack of) cheese. This is one of those dishes that you’ll find yourself looking for excuses to make again. At least we do. Feeling blue? Friend just got dumped? Movie night? Christmas dinner? Kidding. Well, we wouldn’t judge!
Let’s get to the recipe and you can see for yourselves…
Vegan mac and cheese (Serves 3-4)
- 2 ½ cups of macaroni
- 2 cups of cubed potatoes (around 2 or 3 medium sized)
- ½ cup carrots
- 1 onion
- 1 ½ cup of cashew nuts (soaked in warm water for 30 mins)
- 1 or 2 coves of garlic (to taste)
- Juice of ½ a lemon
- 1 tsp of smoked paprika
- 1 tsp of mustard powder
- 1tsp of garlic powder
- Half a cup of Coconut milk (coconut cream, almond milk or any other cooking cream also works)
- 1 Veggie stock cube
- 1 tbsp of Nutrinional yeast (feel free to add a little more…)
- Salt & Pepper to taste
A little extra…
- Caramelized onion sausages (Optional – but worth it):
- 2-3 onions
- 1-2 tbsp of brown sugar
- Dash of balsamic vinegar
- (Vegan) Sausages or hot dogs
- Salt & Pepper to taste
Ok, it seems like a lot but it’s super easy to make once you get the hang of it:
Start by bringing some water to boil with the potatoes, carrots, onions and stock cube. Boil veggies until soft. That’s the base of your sauce.
Drain boiled veggies, saving some of the water for later.
In the meantime, put your macaroni to boil for a few minutes, take it out just before done, al dente. That way it can cook further into the sauce.
Grab a blender or mixer and throw in the veggies along with the rest of the ingredients: drained cashew nuts, nutritional yeast, coconut milk, garlic and spices. Mix it all until smooth. Slowly add some of the water from the veggies, you want to keep the consistency creamy and not too watery. That’s your sauce done!
Pour the cooked macaroni into the sauce then place it into an oven dish. If you don’t want to wait any longer, you are good to eat it straight away! Alternatively, sprinkle some breadcrumbs and vegan cheese over the dish and put it in the oven at 180° for 15-20 minutes.
For the caramelized onion sausages:
Cut the onions into strips. Warm up some olive oil in a frying pan, throw in the onions and cook them on until they start to get golden. Then add the sugar and a couple of splashes on balsamic vinegar (remember to always taste before adding more!).
Cut up your sausages into small pieces and throw them into the mix, stir well. Then bring down the fire and let the onions cook for a further 15-20 minutes, stirring occasionally so they don’t stick to the pan. You’ll know it’s done when it looks juicy and caramelized.
How you serve it its up to you, you can mix it into the mac and cheese, pour it on top of the dish when it goes in the oven, or serve it separately altogether. We have tried all of them – They’re all amazing!
Eet smakelijk! Bon apetite! Enjoy!