Vegan Mac and Cheese Recipe

<ul class="ingredients-main-list"> <li class="ingredients-single-item">300g dried macaroni pasta (or other short pasta shape)</li> <li class="ingredients-single-item">For the cheese sauce:</li> <li class="ingredients-single-item">150g raw cashews, soaked for at least 4 hours (or boiled for 15 minutes)</li> <li class="ingredients-single-item">1 medium butternut squash (about 400g peeled and cubed) or sweet potato</li> <li class="ingredients-single-item">2 medium carrots (about 150g), peeled and chopped</li> <li class="ingredients-single-item">60g nutritional yeast</li> <li class="ingredients-single-item">3 tbsp tapioca starch (or cornstarch)</li> <li class="ingredients-single-item">1 tbsp white miso paste (or 1 tsp salt plus 1 tsp garlic powder)</li> <li class="ingredients-single-item">2 tbsp lemon juice</li> <li class="ingredients-single-item">1 tsp Dijon mustard</li> <li class="ingredients-single-item">1 tsp onion powder</li> <li class="ingredients-single-item">1 tsp garlic powder</li> <li class="ingredients-single-item">1/2 tsp turmeric (for color)</li> <li class="ingredients-single-item">250ml plant-based milk (unsweetened)</li> <li class="ingredients-single-item">60ml olive oil</li> <li class="ingredients-single-item">Salt and pepper to taste</li> <li class="ingredients-single-item">For the topping:</li> <li class="ingredients-single-item">70g panko breadcrumbs</li> <li class="ingredients-single-item">2 tbsp nutritional yeast</li> <li class="ingredients-single-item">2 tbsp olive oil</li> <li class="ingredients-single-item">1/2 tsp dried thyme or mixed herbs</li> </ul>

<ul class="equipment-main-list"> <li class="equipment-single-item">Food processor or high-powered blender</li> <li class="equipment-single-item">25cm (10-inch) baking dish</li> <li class="equipment-single-item">Medium saucepan</li> </ul>

<ol class="no-list-style"> <li class="MethodStepper"> <h4 class="step-title">Step 1</h4> Preheat your oven to 180°C (350°F) and lightly grease a 25cm baking dish. Begin by preparing your cashews if you haven't already soaked them - either soak for 4 hours in cold water or speed things up by boiling them for 15 minutes until soft. Properly soaked cashews will blend completely smooth, ensuring your sauce has no unwanted texture. </li> <li class="MethodStepper"> <h4 class="step-title">Step 2</h4> Bring a large pot of salted water to a boil. Add the butternut squash and carrot pieces and cook for about 10-12 minutes until very tender when pierced with a fork. The vegetables need to be completely soft to create a smooth sauce. Using a slotted spoon, transfer the cooked vegetables to your blender, but keep the cooking water boiling for the pasta. </li> <li class="MethodStepper"> <h4 class="step-title">Step 3</h4> Cook the macaroni in the same pot of boiling water according to package instructions but undercook it by 1-2 minutes (it will continue cooking in the oven). You want it to be just shy of al dente. Reserve 120ml of the starchy pasta cooking water before draining. The starchy water will help thicken and bind your sauce if needed. </li> <li class="MethodStepper"> <h4 class="step-title">Step 4</h4> Drain the soaked cashews and add them to your blender with the cooked vegetables. Add the nutritional yeast, tapioca starch, miso paste, lemon juice, Dijon mustard, onion powder, garlic powder, and turmeric. Pour in the plant-based milk and olive oil. Blend on high speed for 2-3 minutes until completely smooth and creamy. The nutritional yeast provides a cheesy, umami flavor while the tapioca starch will give the sauce its stretchy texture. </li> <li class="MethodStepper"> <h4 class="step-title">Step 5</h4> Transfer the sauce to a medium saucepan and warm over medium heat, stirring constantly until it begins to thicken, about 3-5 minutes. The tapioca starch activates with heat, creating the stretchy texture that mimics melted cheese. If the sauce becomes too thick, add some of the reserved pasta water. Season with salt and pepper to taste. </li> <li class="MethodStepper"> <h4 class="step-title">Step 6</h4> In a small bowl, mix together the breadcrumbs, 2 tablespoons nutritional yeast, olive oil, dried herbs, and a pinch of salt. The oil will help the breadcrumbs become golden and crispy in the oven, creating a delicious contrast to the creamy pasta beneath. </li> <li class="MethodStepper"> <h4 class="step-title">Step 7</h4> Combine the cooked pasta with the cheese sauce, ensuring all pasta is well coated. Pour the mixture into your prepared baking dish, spreading it evenly. Sprinkle the breadcrumb mixture over the top in an even layer. </li> <li class="MethodStepper"> <h4 class="step-title">Step 8</h4> Bake in the preheated oven for 20-25 minutes until the top is golden brown and the edges are bubbling. The sauce will thicken further as it bakes, creating the perfect creamy consistency. For extra crispiness on top, you can broil for the final 2 minutes, but watch carefully to prevent burning. </li> <li class="MethodStepper"> <h4 class="step-title">Step 9</h4> Remove from the oven and let stand for 5 minutes before serving. This resting time allows the sauce to set slightly, making it easier to serve and enhancing the flavors. Serve hot, garnished with fresh herbs if desired. </li> </ol>