Lang Whitaker shows you how to make Vegan Mac and Cheese.
You can’t make macaroni and cheese without macaroni, so let’s start with our pasta.
I got a pound of pasta, it’s going in salted boiling water. It’s gonna cook for about eight minutes.
Now we’re gonna make our cheese sauce and we’re not really gonna use cheese. I’m gonna start with cashews, This is about six ounces of cashews that’s been soaking in water. I’m gonna drain off this water as best I can.
Next thing we need for our sauce is one onion, whole white onion that I just cooked for about five minutes with some olive oil and some turmeric, which is gonna help give us that color that you always see in mac and cheese. And turmeric is also awesome for you. It’s really healthy.
We’re gonna make this a little creamy by using some almond milk again, vegan! Make sure you get the unsweetened, sometimes it comes sweetened. This is unsweetened.
I’m gonna go with about a cup of the almond milk and that’s gonna go in the blender. Next thing, nutritional yeast raise your hand if you know what that is because I’m not exactly sure what it is but it’s in.
Almost all the vegan and vegetarian recipes.
It’s kind of salty, there’s a little umami to it.
It’s healthy, it’s really good for you.
It’s also yellow helps with the color.
So we’re gonna go in with about a cup of nutritional yeast.
Next thing is Dijon mustard again the color is helpful but this also this is one big teaspoon, the color is helpful but it also gives it the sort of acidity you’re looking for.
It helps break up the richness of everything else.
I like Dijon mustard.
I’m gonna do two teaspoons then for some salt and also for the umami the fullness, the richness of it.
I’ve got soy sauce and I’m gonna go one, let’s do like four big lugs of it.
Do I even need to say anything?
Okay, time to make our sauce and we’re gonna blend this for a while because we wanted to get nice and smooth and creamy and I might have to scrape it down a couple of times but we’ll start on low, it’s done, it’s done, it’s ready ready go now.
We just wait for the macaroni pasta is done and drained.
I saved some of the cooking water here before I drained it out.
We’re just gonna put it right back in the pot that we cooked it in time to add the cheese to our macaroni, our sauce is going in right now and I wanna loosen this up a little bit.
So I’m gonna add some of this pasta water you always wanted to look like it’s a little too watery because as it sits there it’s gonna soak in and stiffen up a little bit, so I’m gonna make sure it’s a little wet right now And then we’re gonna let it sit and just chill for like five minutes.
The last thing before I eat is I take a little handful of fresh thyme and run a knife through a couple of times.
Sprinkle it in there, gives it a little color, but also the flavor is awesome.
You can see how this has become a little more solid than it was before.
Time to eat.
Here’s our mac and cheese.
Not really cheese, it is Mac but looks like mac and cheese.