How to Make Vegan Macaroni and Cheese

vegetarian meals
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So you want to make some macaroni and cheese, but you want to make it vegan? Here are all the instructions and ingredients you’ll need to do it.

Make it: “Cheesy”

You can make a satisfying, unctuous sauce that’s a decent replacement for cheddar using an old hippie method, pairing fat from nuts; smoothness (and color) from squash; and umami from miso, yeast, and paprika. Goes great on nachos, too.

Recipe from THE WICKED HEALTHY COOKBOOK

  • 2 cups butternut squash cubes, fresh or frozen
  • 1 cup raw cashews, soaked overnight and drained
  • 8 to 10 garlic cloves
  • 2 tbsp rice vinegar
  • 2 cups unsweetened soy milk
  • 3 tbsp nutritional yeast
  • 2 tbsp white miso paste
  • 2 tbsp sea salt
  • 1 tbsp freshly ground black pepper
  • 1 tsp smoked paprika
  • 1/2 tsp ground white pepper
  • 1/8 tsp cayenne pepper
  • 1 lb macaroni, cooked
In a medium pot over high heat, bring squash, cashews, garlic, vinegar, and 4 to 5 cups water to a boil; reduce to a simmer and cook until cashews and garlic are fork-tender, 10 to 15 minutes. Drain squash mixture and transfer to a blender or food processor; blend slowly, then speed up and gradually add soy milk, then the yeast, miso, and seasonings until smooth, 3 to 5 minutes. Toss with macaroni.