“But cheese” is something I hear more than “but bacon” if I’m honest.
And I have to admit, I am a huge pasta fan, and vegan macaroni ‘cheese’ is one of my favourite dishes.
There are numerous recipes for making this stodgy delight, and, I have found a recipe I like, so I stick with that. I am going to share that, and a previous recipe, one I revert back to every now and again – because it has a chilli hit, and I like chilli hits.
You can even buy some vegan “cheese” sauces now (this one is pretty good – https://www.realfoods.co.uk/product/7866/cheese-sauce ), and they work well – just pour over the pasta – you can do cauliflower “cheese” in the same way – by just replacing the pasta with the cauliflower.
I do like to sprinkle paprika on top of the mac ‘cheese’ or cauliflower ‘cheese’ when I’m done – and you can crisp it up under the grill if you so wish. Either way, I think it is the perfect winter comfort food.
Anyway, this recipe was passed onto me on Facebook a long time ago, so I’ve no idea where it originated:
- A pan load of pasta – around 250g
- 3 potatoes
- 1 teacup of diced carrot
- Approx 25 cashew nuts
- ¼ cup olive oil (vegetable will do – but don’t use too much either way)
- 1 clove of garlic
- ¼ small onion
- ½ teaspoon lemon juice
- Paprika (optional)
- Tomato – sliced (optional)
Cook the pasta
Cut up the potatoes and cook with the carrots
Dice the onion and garlic
Blend the cashew nuts
Add the cooked potatoes and carrots and gradually blend into the nuts
Add oil, onion, garlic, salt and lemon juice
Add a little water, if necessary.
Mix the “cheese” with the pasta and either serve or pop in the oven or under the grill to brown for 10 to 20 minutes. You can sprinkle with paprika and pop sliced tomatoes on top before putting in the oven if you wish.
Serve. This is really nice with ketchup too.
The second one comes from a Peta booklet I received. It’s based on nutritional yeast – which people either love or hate – but which does have a cheesy taste and is loaded with vitamins.
- 1kg macaroni (any pasta will do)
- 125g soya marg
- 100g flour
- 1 ½ tsp salt
- 2 tsp soy sauce
- 1 ½ tsp garlic powder
- Pinch of turmeric
- 50ml oil
- 75g nutritional yeast flakes
- 125g broccoli florets – steamed
- 40g diced green chilis
Cook the pasta (maybe use the water as the boiling water part).
Melt the marg in a saucepan on a low heat and whisk in the flour – whisk until smooth and bubbling.
Stir in the boiling water.
Add salt, soy sauce, garlic and turmeric.
Cook until sauce thickens.
Whip in the oil and nutritional yeast flakes.
Mix sauce with pasta and put in an oven-proof dish.
Mix in broccoli and chilis.
Bake for about 25 minutes at 350F/180C
The latter one is a bit fat-heavy but more savoury – the sauce isn’t at all creamy like the first one either – it all depends on what you’re in the mood for that day.
If you have any alternative recipes, please post them in the comments – I love trying out new vegan tastes.