Authorchef-Julia.com
DifficultyBeginner

I've made so many versions of this macaroni and cheese, and this is the best one by far. I'll be making it again very soon for family and friends. I know my grandchildren will love it!

Yields4 Servings
Prep Time10 minsCook Time20 minsTotal Time30 mins
Ingredients
  cup raw, unsalted cashews, soaked in water for at least 30 minutes
 1 cup unsweetened soy milk (or other plant milk, such as oat milk)
 1 cup finely chopped onions
 2 garlic cloves, minced
 ½ cup white wine (optional)
 ½ cup vegetable broth
 ½ cup water
 1 tbsp white miso
 2 tbsp nutritional yeast
 ¼ cup roasted red bell peppers (sold in a jar is fine)
 10 oz elbow macaroni, imported from Italy or the best you can find, whole grain, gluten free, any type works well
 ½ tsp onion powder
 ½ tsp garlic powder
 1 tsp paprika (not smoked)
 ½ tsp smoked paprika
 1 tsp ancho chili powder
 ½ tsp ground mustard (powder)
 pinch coriander
 1 tsp kosher salt (optional)
 freshly ground pepper, to taste
 2 tbsp fresh parsley or cilantro, finely chopped
Directions
1

Fill large pasta pot with water. Add a teaspoon of salt, if desired. Bring to a boil and add the macaroni. Cook, stirring occasionally, until pasta is al dente. This will vary based on the type and brand of pasta you use. While pasta is cooking, heat a large skillet over medium high heat. When the pan is hot add the finely chopped onions and saute for 5-7 minutes, adding a little water to keep them from sticking. Cover the pan after 3 minutes. Add the minced garlic and saute for another minute. Add the white wine, if using, and reduce the wine as much as possible. Add the soy milk, vegetable broth, water, miso, nutritional yeast, 1/4 cup roasted red bell peppers, and drained cashews. Simmer for 5 minutes. Remove from the heat. Place the sauce in a high speed blender and blend until smooth. Be careful with the hot ingredients, and place a towel over the lid. Return the sauce to the skillet and add the cooked and well drained macaroni. Simmer for 3-4 minutes. Remove from heat and season with additional salt and pepper, if desired. Top with finely chopped parsley.

Ingredients

Ingredients
  cup raw, unsalted cashews, soaked in water for at least 30 minutes
 1 cup unsweetened soy milk (or other plant milk, such as oat milk)
 1 cup finely chopped onions
 2 garlic cloves, minced
 ½ cup white wine (optional)
 ½ cup vegetable broth
 ½ cup water
 1 tbsp white miso
 2 tbsp nutritional yeast
 ¼ cup roasted red bell peppers (sold in a jar is fine)
 10 oz elbow macaroni, imported from Italy or the best you can find, whole grain, gluten free, any type works well
 ½ tsp onion powder
 ½ tsp garlic powder
 1 tsp paprika (not smoked)
 ½ tsp smoked paprika
 1 tsp ancho chili powder
 ½ tsp ground mustard (powder)
 pinch coriander
 1 tsp kosher salt (optional)
 freshly ground pepper, to taste
 2 tbsp fresh parsley or cilantro, finely chopped

Directions

Directions
1

Fill large pasta pot with water. Add a teaspoon of salt, if desired. Bring to a boil and add the macaroni. Cook, stirring occasionally, until pasta is al dente. This will vary based on the type and brand of pasta you use. While pasta is cooking, heat a large skillet over medium high heat. When the pan is hot add the finely chopped onions and saute for 5-7 minutes, adding a little water to keep them from sticking. Cover the pan after 3 minutes. Add the minced garlic and saute for another minute. Add the white wine, if using, and reduce the wine as much as possible. Add the soy milk, vegetable broth, water, miso, nutritional yeast, 1/4 cup roasted red bell peppers, and drained cashews. Simmer for 5 minutes. Remove from the heat. Place the sauce in a high speed blender and blend until smooth. Be careful with the hot ingredients, and place a towel over the lid. Return the sauce to the skillet and add the cooked and well drained macaroni. Simmer for 3-4 minutes. Remove from heat and season with additional salt and pepper, if desired. Top with finely chopped parsley.

Plant Based Mac & Cheese
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2 replies
    • chef-Julia.com
      chef-Julia.com says:

      It’s not spicy at all to me. You can adjust the seasonings and leave out anything that makes it even a little spicy.

      Reply

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