Hey there, fellow food adventurers! It's Chef Veggie Delight here, back from my culinary escapades and ready to share some kitchen magic. Today's star? A dish that screams comfort, nostalgia, and deliciousness – Vegan Mac and Cheese!
Now, before you jump to conclusions about bland, flavorless vegan cheese, let me assure you, this recipe is a game-changer! We're ditching the hard-to-melt vegan cheese and embracing a flavor-packed sauce that’s so creamy and cheesy, you won't believe it’s dairy-free. Trust me, this is not your average vegan mac. It's a bowl of pure, unadulterated joy, and it's about to become your new favorite.
The Secret to Cheesy Goodness
So, what makes this mac so special? It's all in the sauce! We start with a classic roux (vegan butter and flour), because even us vegans love the classics! Then, we load it up with umami-rich, accessible ingredients. Think caramelized onions, garlic, sun-dried tomatoes, nutritional yeast and a dash of red miso. The result? A sauce so cheesy, so satisfying, you'll want to eat it by the spoonful (and no judgment here if you do!).
Key Ingredients and Clever Swaps:
- Onion & Garlic: We saute these to unlock their sweetness and mellow out the garlic. No time for that? Garlic and onion powder to the rescue!
- Sun-Dried Tomato: For that umami punch! If you only have dry ones, just soak them in boiling water first, or use a teaspoon of tomato paste instead.
- Nutritional Yeast: The key to cheesy flavour. If you are short use some extra miso and garlic.
- Red Miso: Deepens the flavor. White miso works too, just add a bit more.
- Mustard: A touch of Dijon adds some zing, but it's skippable.
- Plant Milk: Creamy plant milk like oat or soy are your best friends here.
- Vegan Butter: Use a block or some mild olive oil. A mix of both is also divine!
- Flour: Thickens the sauce. Gluten-free? Use GF mix or chickpea flour (but be aware chickpea flour has a strong flavour).
- Vegan Cheese: This is optional! If you have a brand that melts well, throw it in! If not, you will be surprised how good it is without!
- Macaroni: Elbows or classic macaroni, use your favourite and Gluten-Free if needed.
- Toasted Breadcrumbs: For that extra crunch! I love panko, but homemade is even better.
Let's Get Cooking!
- Sauté Time: Gently fry the diced onion and sliced garlic in olive oil until soft and fragrant. Then throw in your blender.
- Umami Boost: Add the nutritional yeast, sun-dried tomato, miso paste, mustard (if using), and plant milk to the blender. Blend until smooth. Don't wash the pan – we’ll need it again!
- Roux it up: Melt the vegan butter (or olive oil) in the same pan, then whisk in the flour. Cook on low heat until it just starts to bubble.
- Sauce Creation: Whisk the blended sauce into the roux. Let it simmer until it thickens slightly. Season with salt, pepper, and a pinch of turmeric (for a vibrant colour).
- Cheese it up Stir in your melted vegan cheese here if you are using it!
- Pasta Power: Stir in the cooked macaroni, adding a splash of the pasta water if needed to loosen the sauce.
- Serve and enjoy: Divide into bowls, sprinkle with toasted breadcrumbs, and dig in!
Tips and Tricks
- Don't brown the roux: Keep the heat low for a smooth sauce.
- Season generously: Don't be shy with salt and pepper. It makes a difference!
- Adjust the sauce: More pasta water for a looser sauce. More cheese for extra cheesiness!
And there you have it! A bowl of vegan mac and cheese so good, you'll want to make it again and again. Perfect for a cozy night in, a potluck, or anytime you need a dose of pure comfort. I hope you love this recipe as much as I do. Share your creations with me using #lazycatkitchen and @lazycatkitchen, I always love to see them! Happy cooking!