As author states it's more reminiscent of boxed mac n cheese, but in a good way! Super easy and fast. I'll try this again but will soak and rinse the cashews first. The flavor was decent but does need a fair amount of salt. So I tried the immersion blender and then the food processor. I made as written but I don't have a blender. I added more nutritional yeast and lemon and that helped the flavor. I’ve made it a dozen times and it is always perfect. Can be modified with a bit of chipotle, great base for other uses as well. Best vegan Mac n cheese, and I've done quite a few. This recipe was excerpted from ‘One Pot: Three Ways’ by Rachel Ama. Serve this as a main dish with some steamed veggies or as a side dish at a cookout or potluck.
Just toast some panko breadcrumbs in a pan with olive oil until they’re crispy and golden brown, season and toss with some minced herbs, and sprinkle it over each serving. This is cooked on the stovetop instead of in a baking dish, but if you like the texture that comes from baked mac and cheese with a breadcrumb topping, that’s easily solved. (You don’t even need almond milk, oat milk, coconut milk, or any other milk substitute, since the cashews provide all the starch and fat needed to make a luscious sauce.) Because there’s no roux, it’s also easy to make this dish gluten-free simply by using our favorite gluten-free pasta. The combination, blended with a bit of water, makes a creamy, savory sauce that hits all the right notes with a genuinely cheesy flavor. Instead, you’ll make a dairy-free “cheese sauce” with cashews, miso paste, and nutritional yeast, flavored with Dijon mustard, turmeric, and garlic granules (which have more texture than garlic powder, though you could easily substitute one for the other). Unlike some vegan versions of the comfort food classic, this one doesn’t actually use any vegan cheese or vegan butter. This recipe re-creates the flavor and texture of the soul-warming childhood favorite many grew up eating but makes it suitable for anyone who avoids dairy or simply wants to enjoy more plant-based foods. After eliminating iterations made with chickpea or sweet potato purée, she landed on this creamy, comforting, and rich version-which also happened to be the easiest of all. In her quest to find the absolute best vegan mac and cheese recipe, former Epi editor Genevieve Yam tried many versions.
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