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Okay, so picture this: it’s a rainy Sunday, I’m in my PJs, feeling all dramatic and existential, and the only thing that can save me is a giant bowl of mac and cheese. But, plot twist! I’m vegan. And I’m also, let’s be real, a little lazy. Cashews? Soaking, blending, who has the time? So began my quest for the perfect cashew-free vegan mac. I’m talking creamy, cheesy, soul-hugging goodness, minus the cashew drama. The first few attempts? Let’s just say my smoke alarm got a workout. But then, like a ray of sunshine through the kitchen window (which was probably splattered with pasta water at the time), it happened. The perfect recipe emerged. This one. The one I’m sharing with you now, my friend. It's the recipe that's gotten me through breakups, deadlines, and those “I just need to eat my feelings” kind of days. Grab your comfiest blanket and a spoon this is gonna be good.
The first time I made this, I forgot to drain the potatoes and ended up with… well, let’s just say it was less mac and cheese, more potato soup with noodles. It was a MESS. But, hey, even disasters can be delicious, right?
Ingredients
- Base Ingredients: Potatoes and carrots! Yup, you heard that right. These are the secret weapons for that creamy, cheesy base. Don't underestimate the power of root vegetables, my friend.
- Flavor Boosters: Nutritional yeast (the vegan cheese fairy dust!), garlic powder, onion powder, smoked paprika (because smoky mac is the BEST mac), salt, and pepper. Honestly, this combo is magical.
- Thickening Agents: Flour and plant-based milk. I use oat milk, but soy or almond milk works too. Just don’t you dare use skim milk, okay? Don’t.
- Finishing Touches: A squeeze of lemon juice for brightness, a pinch of turmeric for that golden hue, and a sprinkle of fresh parsley 'cause it looks fancy. Plus, some breadcrumbs for crunch (optional, but highly recommended!).
Instructions
- Step 1: Boil the Veggies
- Peel and chop those potatoes and carrots. I always cut myself at least once during this step, so be warned! Boil them until they're fork-tender. You know, that point where you can easily stab them with a fork and they don't fight back. This is where I usually also forget to salt the water, so don’t be like me.
- Step 2: Make the Sauce
- Melt some vegan butter in a saucepan. Whisk in the flour and cook for a minute or two until it's bubbly and smells kinda nutty. Then, slowly whisk in the plant-based milk. Be careful here, I’ve burned this sauce more times than I can count. Low heat is key!
- Step 3: Blend It Up
- Drain the potatoes and carrots, then add them to a blender with the sauce, nutritional yeast, garlic powder, onion powder, smoked paprika, salt, pepper, lemon juice, and turmeric. Blend until smooth and creamy. When that aroma hits? Yeah, that’s the good stuff. Trust the process, my friend.
- Step 4: Cook the Pasta
- While the sauce is blending, cook your pasta according to package directions. I like to use elbow macaroni, but honestly, any pasta shape will work. I've even used gluten-free pasta and it turned out great (kinda). I mean, it was edible. LOL.
- Step 5: Combine and Bake (Optional)
- Drain the pasta and add it to the sauce. Stir until everything is coated in that cheesy goodness. This is where I usually make a mess, but it’s always worth it. You can eat it straight from the pot, or transfer it to a baking dish, top with breadcrumbs, and bake for 20 minutes for extra crispy goodness.
- Step 6: Devour!
- Grab a spoon, a fork, your hands, whatever! Just get this mac into your belly. This is the part where all the existential angst melts away, and you're just left with pure, cheesy bliss.
I made this for my best friend after her cat ran away (long story). She cried, I cried, we ate mac. It was the best kind of therapy.
Storage and Reheating Tips
This mac is even better the next day! Store it in an airtight container in the fridge for up to 3 days. Reheat it gently on the stovetop with a splash of plant-based milk to prevent it from drying out. I microwaved it once and the sauce separated so don't do that lol. Learn from my mistakes!
Pro Tips & Variations
Want to spice things up? Add a pinch of cayenne pepper or some chopped jalapeños. Feeling fancy? Try topping it with toasted pine nuts or some crumbled vegan bacon. In the summer, I add fresh basil from my (sadly neglected) herb garden. It's amazing. I tried adding roasted broccoli once... it wasn't bad, but it wasn't my favorite. Let me know what you try!
What to Serve It With
This mac is pretty much a meal on its own, but a simple green salad is always a good idea (but let's be real, garlic bread is non-negotiable, right?). A glass of chilled white wine or a mug of hot tea would also be delightful. This dish and your favorite rom-com? Yes, please.
Final Thoughts
This vegan mac isn't just a recipe; it's a lifeline. It’s comfort, it's celebration, it's a quiet Tuesday night in. It's a reminder that even when things are messy (like my kitchen, always), there's always something delicious waiting just around the corner. How would you make this your own? Be honest do you eat all the garlic bread first too?
Frequently Asked Questions
- → Can I make this ahead of time?
Absolutely! You can make the sauce ahead of time and store it in the fridge for up to 2 days. Then just cook the pasta and combine everything when you're ready to eat. It saved me on Thanksgiving once no joke.
- → What if I don't have nutritional yeast?
I've tried it with white miso paste…it wasn't quite the same, but it worked in a pinch! You could also try adding some vegan parmesan cheese or a sprinkle of nutritional yeast flakes.
- → My sauce came out too thin. Help!
Oh, I've been there! My go-to trick is to whisk together a tablespoon of cornstarch with a little water and add it to the simmering sauce. It thickens up in no time!
- → How long does this really last in the freezer?
Honestly, I’ve never frozen it for longer than a month, but I’m sure it would be fine for longer. Just make sure you use a freezer-safe container. Don't use the wrong container, or you'll get freezer burn. Ask me how I know...
- → Can I add vegetables to this?
Go for it! I love adding roasted vegetables like broccoli, cauliflower, or Brussels sprouts. But be careful with watery veggies like zucchini they can make the mac a little soggy. (Tried it once, didn't love it.)