Okay, I'll admit, I've been skeptical. I've seen the plethora of vegan mac 'n cheeze recipes out there on the interwebs and had yet to be inspired to take the plunge.
This post by 86 Lemons finally pushed me over the edge and I decided to give it a go. I'm glad I did 'cause it was *good*!
My only complaint about the recipe is that all measurements were, well, measurements and so I dirtied a lot of measuring cups, spoons, etc. unnecessarily. I'm lazy and I hate doing dishes. So I'm copying my version of the ingredient list below with (mostly) no-measure measurements so you don't have to suffer through so much cleanup after.
- 4 q water (for the macaroni)
- 8 oz macaroni noodles (I used whole wheat but this would work just as well with your favorite gluten free option)
- 3 (not 4) slices of bread (I used a 9 grain), torn into large pieces
- 2 tbsp vegan margarine for the breadcrumbs
- 3 tbsp (1/4 c) vegan margarine for the sauce
- 1 1/2 medium-sized shallot bulbs, peeled and chopped
- 3-4 small red potatoes (~1c), peeled and chopped
- 2/3 large carrot (~1/3c), peeled and chopped
- 1/2-3/4 of a small-ish onion, peeled and chopped
- 1 cup water
- 1/4 cup raw cashews
- I skipped the sea salt -- I found the breadcrumbs with margarine added enough saltiness to the final product for me. You should taste the sauce once it's all blended and see if you'd like to add any.
- 1 clove garlic
- 1/2 tsp Dijon mustard (mine was a horseradish Dijon)
- 1 tsp lemon juice, freshly squeezed (I just squeezed about half the juice out of half of a lemon -- probably a little more than the 1tsp called for)
- 1/4 tsp black pepper
- 1/8 tsp cayenne
- smoked or sweet paprika for sprinkling on top
Then follow the instructions in from the original recipe. If you want to do fewer dishes, cook the macaroni, the wait until it's draining and use the same pan to start cooking the veggie ingredients for the sauce.
I used a 9x9 casserole dish for baking which seemed perfect -- I have a hard time imagining this filling a 9x13.
The result was delicious and I munched happily on it for the two days the leftovers lasted. It turned out so well, in fact, it has me inspired to experiment with the original -- next time I make this I may try skipping the margarine & adding a few more cashews, a little non-dairy milk, and some nutritional yeast.