Reunited and It Tastes So Good!
June 24, 2011 at 10:15 am | Posted in Baking / Cooking, Food | 48 CommentsTags: cheese, macaroni and cheese, pasta, recipe, vegan, VegNews
Nine years is a long time to go without a childhood favorite. Comfort food that evokes the warmest, coziest memories, even if it did come out of a blue box and was composed of more chemicals than you might find in the average chemistry set. Something about that simple amalgamation of noodles and cheese-product sauce managed to reach the farthest corners of my young brain, imprinting a deep appreciation for the day-glow orange noodles. Sure, I’ve since had numerous non-dairy renditions, some even quite good and worthy of recommendation, but none were quite right. Some unidentifiable piece of the puzzle remained lost, that “perfect” mac and cheese just beyond my reach.
Every vegan and their mother and best friend has a unique formula for creating their ideal mac, so it was one of those things I simply didn’t pursue. There were enough recipes that came close enough; why keep picking on something so close?
But then, there was the mac that changed everything. Assigned by VegNews to shoot their signature macaroni and cheese, as formulated by Allison Samson of Allison’s Gourmet, it was admittedly the first time I had ever made or eaten an oven-baked casserole version of the classic dish. That first bite was just short of transcendent- And even more so if you consider that fact that the original recipe included absolutely no nutritional yeast. A potato-based sauce, standing in for rich, cheesy-creamy-goodness? You bet.
And thus, my macaroni quest began.
Drawn back to my memories of simple stove-top mac, my first adaptation was to lose the casserole dish and bread crumbs. Feel free to add both back into the equation, as I was definitely impressed by how much those crispy edges added to the mix; it’s merely a matter of personal preference.
Naturally, I couldn’t keep away from the nooch, what with it’s delicious umami notes and undeniably “cheesy” essence.
Rich, but not unctuous or artery-clogging, this is perhaps as close to perfection as I’ve tasted in nine years or more. Creamy, very saucy (who hasn’t wished those boxes made about twice as much sauce?), bright but natural orange in hue, this is the mac I’ve been craving all along. That long awaited reunion tasted even better than I had hoped!
Vegan Stove Top-Style Macaroni and Cheese
Adapted from Allison River Samson’s VegNews Macaroni and Cheese
1 Cup Peeled and Diced Yukon Gold Potatoes
1/4 Cup Shredded or Finely Diced Carrot
1/2 Cup Chopped Yellow Onion
1 Clove Garlic, Thinly Sliced
1 Cup Water
1/4 Cup Raw Cashews
1/4 Cup Nutritional Yeast
1 Teaspoon Salt
1/4 Teaspoon Dijon Mustard
2 Teaspoons Lemon Juice
1/4 Teaspoon Smoked Paprika
1/8 Teaspoon Tumeric (Optional, for Color)
3/4 – 1 Cup Unsweetened Non-Dairy Milk
1/3 Cup Neutral-Flavored Oil, Such as Canola or Rice Bran
1 Pound Pasta, Cooked*
*I’m rather fond of tiny spirals or twists here, but elbows are more traditional. Any shape you’ve got, other than long spaghetti, pretty much works though.
Place the cut potatoes, carrots, onion, and garlic in a small sauce pan, and pour in the water. Set over medium heat on the stove, and bring to a boil. Once the water reaches a vigorous boil, cover the pot, turn down the heat to medium-low, and let simmer for 15 minutes, until the potatoes are extremely tender.
Meanwhile, prep the other ingredients to speed things along. Place the cashews, nutritional yeast, salt, mustard, lemon juice, paprika, and tumeric (if using) in your blender. A high-speed blender is recommended for the best results, but you can also use an ordinary machine as long as you have patience. Give these ingredients a light pulse just to begin breaking down the cashews slightly.
When the vegetables on the stove are fully cooked and ready, pour them into your blender along with all of the cooking water. Add in 3/4 cup of the non-dairy milk, and turn on the blender to its highest setting. Thoroughly puree the mixture, until completely smooth and lump-free. If you’re using a blender that isn’t so hearty, this could take 6 – 10 minutes. With the motor still running, slowly drizzle in the oil, to allow it to properly emulsify. Check the consistency; if you like your sauce a bit thinner blend in the remaining 1/4 of non-dairy milk.
Pour the sauce over your cooked noodles, and serve immediately.
Makes 6 – 8 Servings
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I, too, loved mac and cheese from a box so if this satisfied your years-old craving,I’ll have to try it. I like that you use a combo of cashews and nutritional yeast. Thanks for sharing!
Comment by Amanda— June 24, 2011 #
Hmm, the potato part is really interesting! Just because of that I’m definitely going to have to give this a whirl. Looks great!
Comment by Jes— June 24, 2011 #
it looks a lot like the recipe from Alicia Simpson’s book “Quick & Easy Vegan Comfort Food: 65 Everyday Meal Ideas for Breakfast, Lunch and Dinner with Over 150 Great-Tasting, Down-Home Recipes”, but her’s doesn’t use any nutritional yeast… it was the first time i saw a mac and cheese using potatoes!
I havent tried either recipe, but I may have to soon :)
Comment by ~Kris— June 24, 2011 #
I’ve got no idea what mac cheese should taste like, I think it only exists in american culture, along with pb&j sandwiches and pies made of yam… But I feel like I should try this all the same, just to see what I’m missing!
Comment by Russ— June 24, 2011 #
If you say it is that good then I will give it a try..
stunning clicks as always Hannah :)
Comment by thefooddoctor— June 24, 2011 #
That looks very delicious. The orange is very bright and lovely, but it doesn’t have that frightening neon look of the stuff in the blue box.
I’ve tried making my own baked mac ‘n’ cheese – good o so unhealthy! Your version sounds a lot healthier, something I can indulge in more often.
Comment by Joyti— June 24, 2011 #
I love that you added the nooch back Hannah. I love Allison’s recipe, but I’ve always felt it needed some nutritional yeast. I’m going to try this tonight!
Comment by gpope— June 24, 2011 #
I stumbled upon this recipe last August and was instantly intrigued. My momma put bread crumbs on her mac ‘n cheese so I made it with the crumbs. It was very tasty but still… not quite “right.” I really like your idea of the nutritional yeast. I think that may have been the missing link!
Comment by Karen Faivre— June 24, 2011 #
So glad you were reunited with your childhood favorite. Brilliant idea to use a potato based sauce to mimic cheese.
Comment by Rivki Locker (Ordinary Blogger)— June 24, 2011 #
I have tried a million recipes of mac and cheese- all good but none amazing. Excited to give yours a try- thanks!
Comment by Delicious Knowledge— June 24, 2011 #
I’m always up for a healthier version of mac and cheese! And I’ve even got some nooch that desperately needs using up! How exciting!
Comment by Joanne— June 24, 2011 #
This looks so creamy! =)
Comment by Healthy&Homemade— June 24, 2011 #
I’ve bookmarked this page and will definitely have to give this recipe a go sometime. One of my all-time favorite “cheese” sauces is very similar to this, using potatoes and cashews for creaminess and carrots for hue. KD was pretty much the only thing I could “cook” until I was…um, 21? :)
Comment by Allysia— June 24, 2011 #
Glad to see this. I’ve played around with too many vegan mac & cheese recipes that just didn’t fulfill my mac & cheese desires. They’ve all called for nutritional yeast, and the taste often replicated that ingredient. I love the oven baked version of this too!
Comment by Grace@ FoodFitnessFreshair— June 24, 2011 #
Mac & cheese is total comfort food for me, and this version looks perfect! I’ve made versions with various veggie purees (sweet potato, pumpkin, & cauliflower), but I’ve never used Yukon Golds – I love that you combined them with cashews and nooch. This is definitely a must-try!
Comment by Lauren @ Healthy Food For Living— June 24, 2011 #
I haven’t tried the VegNews recipe yet, but I’ve been meaning to forever! This looks like a great adaptation; love the addition of nutritional yeast!
Comment by Meredith— June 24, 2011 #
Oh yum, so simple yet so tasty! I acidentally tried smoked paprika when my mum bought it by mistake and though it tasted way too much like meat so was completely put off. But I guess a small amount in this you probably wouldnt even be able to identify.
Rose
Comment by Roses are Red— June 25, 2011 #
This is delicious and easy to make! I went back for seconds and my non-vegan husband and daughter even LOVED it! This will be a regular from now on!
Comment by Stephani— June 25, 2011 #
My mom never made mac and cheese, and I didn’t develop a childhood love for it, but after seeing your recipe, I think it’s time to start enjoying this vibrant version. I’d love to make it for my granddaughter, who eats traditional mac and cheese.
Comment by Andrea— June 25, 2011 #
I’m always too impatient to put bread crumbs and bake! Love this recipe!
Comment by DJ Karma— June 25, 2011 #
You’ve made this Aussie girl, who never once ate mac ‘n’ cheese growing up, long for a childhood treat that was never in her childhood ;)
Comment by Hannah— June 26, 2011 #
Wow that looks fantastic and I only recently discovered crumb topped baked mac & cheese too. Even this non-vegan is dying to try this =).
Comment by Xiaolu @ 6 Bittersweets— June 26, 2011 #
I did not grow up with macaroni and cheese. But when I went to university I used to buy these pasta dishes with cheese that came in bags and could be prepared in ten minutes or so. Your stovetop mac reminds me them. No, that sounds wrong because I bet that your recipe is so much better!
Comment by mihl— June 26, 2011 #
Mac n’ cheese isn’t a comfort food for me as I didn’t grow up with it. But I do like to eat it sometimes. Your healthier stove top version looks yummy. Love the extra sauce, it’s the best part! :-)
Comment by chow vegan— June 26, 2011 #
This sounds like a combo of the best parts of vegan mac n cheese variations. Looks absolutely delicious!
Comment by veganhomemade— June 26, 2011 #
WHOA. This is on my to-do list!
Now, I don’t know if you had any leftovers, but when I was growing up, not only was Kraft Dinner (I discovered recently that many Canadians call it Kraft Dinner while Americans tend to eschew the brand name altogether. Is this true?) a delicacy and a treat when freshly prepared, but it was savoured and sometimes even more desirable when it was reheated the following day. So I have to ask: is this as good reheated?
Kudos, again, for what looks to be a fantastic adaptation.
Comment by Kris— June 26, 2011 #
And here I’m about the opposite way- I’ve always hated the reheated leftovers! However, for those who enjoy such things, I hear that it keeps and reheats quite nicely, so I think you should be pleasantly surprised. :)
Let me know what you think!
Comment by Hannah (BitterSweet)— June 29, 2011 #
OK, this recipe rocks! I just made it for the 2 toughest critics in the world, my kids, who are mac n cheese fiends/connoisseurs. They totally loved this recipe. I loved it too. Will be making again for sure!
Comment by Tree— June 27, 2011 #
I’m always up for a new mac n cheeze recipe. Ahhh those child hood memories fo comfort food in a box. ha!
Comment by JoLynn-dreaminitvegan— June 27, 2011 #
Love the look of your mac and cheese, and I love how healthy it is! Turmeric is a great trick up the sleeve for pretty yellow color…it makes a really pretty yellow rice too!
Comment by Faith— June 27, 2011 #
Thank you so much for the inspiration! I made this tonight and it was awesome. My picture didn’t come out as well as yours though. Keep up the good work.
Comment by Jill— June 27, 2011 #
I, too, LOVED this recipe. Or, shall I say, I loved my interpretation of your joyous recipe! I say the following not to be snooty or smug, just for those who are curious: Upon tasting the sauce, I added a teaspoon of Maca powder to give it a little more funk and about half a tablespoon of Marmite to give it a little more depth. This is the first time since I went vegan that Mac and Cheez has made me so happy. Thank you so very, very much!
Derek
Comment by Derek Birkes— June 28, 2011 #
is 4:30 in the morning to early to eat breakfast. Mac n cheese can be a breakfast food right?
Comment by Apron Appeal— June 28, 2011 #
i’ll have to give this a try when the hubby isn’t home for dinner – he’s not so fond of cheese substitutes… now he needs an over nighter somewhere!
Comment by jenessa— June 28, 2011 #
I’m a plain mac and cheese girl, no bread crumbs for me! This looks amazing!!
Comment by stephchows— June 28, 2011 #
I’ve been making Vegan Yum Yum’s version of this (basically the same, but no onion or garlic) for two years and everytime it makes me SO HAPPY.
Comment by Elizabeth— June 28, 2011 #
By the way, this reheats BEAUTIFULLY! No separation. No oiliness. No grainy particles. Let’s see “real” mac and cheese pull that off!
Comment by Derek Birkes— June 29, 2011 #
Great to hear, and I’m just thrilled that you liked it so much! Your idea to use maca was simply inspired. I’ve got to try that next time around…
Comment by Hannah (BitterSweet)— June 29, 2011 #
This looks incredible…I’ve done some searching for the perfect vegan mac, but have yet to find one that really brings back those childhood memories. It’s the one thing I miss from my Standard American days…
I’m definitely going to try this recipe out! It’ll be perfect for when we down the shore (when eating cardboard, chemical, mac and cheese happened far too often)
Comment by Megan— June 30, 2011 #
Your dish looks amazing!!:-)
Vegan macaroni and cheese is one of my favourite things in the whole world.
Comment by Gauri Radha गौरी राधा— July 1, 2011 #
This recipe is terrific. I’m about to make it again!
Comment by Calista— July 9, 2011 #
The original recipe from VegNews is one of the best vegan mac-and-cheese recipes I’ve seen and tried on the internet, but your version, which includes nutri yeast, is closer to the adaptions I have made of that recipe (and absolutely loved). We should also give kudos to Jo Stepaniak, one of the pioneers in vegetable-based mac-and-cheese recipes (see “The Ultimate Uncheese Cookbook” for a similar recipe).
I understand the apprehension towards nutri yeast on the part of some, as it is often, and ignorantly, overused. But if it is used as an INGREDIENT (not as the main attraction), as you do here, it does not engulf the entire recipe and scream “Warning! Cheese Substitute!”
The original(s), and the variation that you have shared here, might truly prove to be some of the foundation recipes in the vegan ‘litany’. Thanks for advancing the litany!
Comment by Carolyn— July 9, 2011 #
I’ve tried a couple of vegan mac & cheese recipes and was never that impressed but haven’t tried one with a potato based sauce! It sounds really good.
Comment by Ashley— July 23, 2011 #
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Pingback by Meatless Mondays: Vegan Mac ‘n Cheese | cookingandhooking.com— July 31, 2011 #
Yeast is on my allergy list. *sigh* Is there something I can substitute? Also can’t have paprika. Ugh. Stupid allergies. This looks yummy.
Comment by Robyn Stone— September 11, 2011 #
The nutritional yeast really is a tough one to get around… Nothing else tastes quite like it. The original recipe didn’t include it though, so you could always try to omit it entirely. While the recipe won’t taste the same, it may likely still be tasty regardless. You could also try adding in 2 – 3 tablespoons of white miso paste to add in that savory flavor- Just mind your added salt. For the paprika, a pinch of cayenne could work, too.
Comment by Hannah (BitterSweet)— September 11, 2011 #
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