creamy mac + cheese with almond parm
If you think plant-based, vegan eating means you’re saying peace out to creamy, cheesy, decadent food then you have another thing coming. No one is eating salads and smoothies 100% of the time. We have to savor life and enjoy the comfort of good home cooking. This recipe is made purely from plants and packs a whole lotta flavor.
*For the printer-friendly version with nutrition facts, click the following link: CREAMY MAC + CHEESE with ALMOND PARM*
CREAMY MAC + CHEESE with ALMOND PARM
Vegan, gluten-free, dairy free, refined oil-free
Recipe by Jentry Lee Hull adapted from Hot for Food’s Perfect Vegan Mac & Cheese
Yields 6 servings
Prep time: 30 minutes (up to 12 hrs, if soaking/chilling the night before)
Cook Time: 35 minutes
CREAMY MAC + CHEESE INGREDIENTS
Flesh from ½ large cooked sweet potato or yam (use one with orange flesh, such as a red garnet or jewel yam)
1 cup raw unsalted cashews soaked*, drained and rinsed
1 ½ cup (12 fl oz) unsweetened, plain plant milk (almond, Ripple or soy)
Juice from 1 lemon, about 3 Tbsp
1 Tbsp. miso paste (red or yellow by Miso Master)
¼ cup tomato paste
¼ cup nutritional yeast
2 tsp. garlic granules
1 tsp. onion granules
1¼ tsp. pink Himalayan salt
¼ to ½ tsp. cayenne pepper, or other pepper for heat
1 package of GF pasta (elbows, shells, fusilli, penne), cooked according to directions (I use Jovial or DeLallo)
2 large handfuls fresh curly green kale, stems removed and chiffonade (thinly sliced), OR 2 cups frozen chopped greens (kale or spinach)
ALMOND PARM TOPPING INGREDIENTS
3/4 cup raw almonds or cashews (or a combo of the 2) chilled*
¼ cup nutritional yeast
¼ pink Himalayan salt
1 tsp. garlic granules
1 tsp. dried oregano
1 tsp. dried basil
CREAMY MAC & CHEESE METHOD
*Soak cashews: in boiling hot water for 10 minutes or in room temp water overnight.
*Chill almonds/cashews: in freezer for 10 minutes or in fridge for at least 1 hour (or overnight)
In a high-powered blender, combine cooked sweet potato flesh, cashews, plant milk, lemon juice, miso paste, tomato paste, nutritional yeast, garlic granules, onion granules, salt and cayenne pepper. Blend for 1-2 minutes, or until creamy and smooth.
Bring a large pot of salted water to a boil and cook pasta according to directions. Cook no further than al dente (chewy, but not mushy).
Meanwhile, prepare Parm.
Run cooked pasta under cool water* and pour back into large pan (off heat).
Add cheese sauce with cooked pasta in large pot. Bring to a low heat and stir to incorporate.
Fold in kale, or other greens, and gently stir until everything is heated through.
Transfer to serving dishes, top with parm, and enjoy all the creaminess right away. Or, store in a sealed container in the fridge and heat when ready to serve.
Leftovers keep for up to 5 days in the fridge.
ALMOND PARM TOPPING METHOD
In a food processor or clean coffee grinder, blend all ingredients until mixture is finely ground.
Store leftovers in air-tight container in the fridge for 2 weeks, or the freezer for 2 months.
NOTES
To quick-soak cashews for the cheese sauce, boil 2-3 cups of water, and pour over cashews. Soak for 10 minutes, drain through a colander, and rinse. Then proceed with steps listed above.
To chill almonds/cashews for the parmesan, store in the freezer for 10 minutes or for at least 1 hour (overnight if possible) in the fridge. Then proceed with steps listed above.
If using GF pasta, rinse as directed above. This prevents gumminess. If using non-GF pasta, then do not rinse, as this keeps the starches intact and the pasta holds the sauce better.
