Milan’s Delicious Vegan Mac & Cheese…. “I was Vegan for a Weekend”
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Over the weekend, I decided I wanted to try something new and something that I’ve never thought of…. being Vegan for the weekend came to mind. I know it was definitely out of the norm, but I was excited to explore the world of being Vegan.
So, I scouted the streets of New York City to find some of the city’s best Vegan-inspired spots that had some of the best tasty Vegan meals. Although, I was only able to hit up five locations, I found out that I am addicted to Vegan Mac & Cheese. After returning home, I searched the web for a ‘similar like receipe’ so you at home can try.
Check it out!
INGREDIENTS
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- 8 ounces whole-grain macaroni elbows
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- 1 head of broccoli, florets cut into small bites (about 1 ½ to 2 cups), optional*
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- 1 ½ tablespoons avocado oil or extra-virgin olive oil
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- 1 small yellow onion, chopped (about 1 ½ cups)
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- 1 cup peeled and grated russet potato (4 ounces, about 1 small or ½medium potato), preferably organic
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- 3 cloves garlic, pressed or minced
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- ½ teaspoon garlic powder
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- ½ teaspoon onion powder
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- ½ teaspoon dry mustard powder
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- ½ teaspoon fine sea salt, more to taste
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- Small pinch of Frontier Co-op red pepper flakes
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- ⅔ cup raw cashews**
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- 1 cup water, more as necessary
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- ¼ cup Frontier Co-op nutritional yeast
- 2 to 3 teaspoons apple cider vinegar or distilled white vinegar, to taste
INSTRUCTIONS
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- Bring a large pot of salted water to boil for the pasta. Cook according to package directions. If using broccoli, stir it into the pot when just 2 to 3 more minutes remain. Drain, and transfer the contents to a large serving bowl.
- Meanwhile, in a medium-to-large saucepan, warm the oil over medium heat. Add the onion and a pinch of salt and cook, stirring often, until the onion is tender and turning translucent, about 5 minutes.
- Add the grated potato, garlic, garlic powder, onion powder, mustard powder, salt and red pepper flakes. Stir to combine, and cook, stirring constantly, for about 1 minute to enhance their flavors.
- Add the cashews and water, and stir to combine. Let the mixture come to a simmer. Continue simmering, stirring frequently and reducing heat as necessary to avoid a rapid boil, until the potatoes are completely tender and cooked through, about 5 to 8 minutes.
- Carefully pour the mixture into a blender. Add the nutritional yeast and 2 teaspoons vinegar. Blend until the mixture is completely smooth, about 2 minutes, stopping to scrape down the sides if necessary. If the mixture won’t blend easily or if you would prefer a thinner consistency, add water in ¼ cup increments, blending after each one.
- Taste, and blend in additional salt until the sauce is utterly irresistible (I typically add at least another ½ teaspoon). If it needs a little more zip, add the remaining teaspoon of vinegar. Blend again.
- Pour the sauce into the bowl of pasta. Stir until well combined, and serve immediately. Leftovers keep well, chilled and covered, for 3 to 4 days. Gentle reheat, adding a tiny splash of water if necessary to loosen up the sauce.
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