my 4th of july plate ft. the best vegan mac recipe i’ve ever made
my 4th of july plate ft. the best vegan mac recipe i’ve ever made
by cheersneanderthal
4 Comments
[deleted]
[deleted]
cheersneanderthal
cashew cream: blend these ingredients until smooth – 1 cup soaked or boiled cashews – 1.5 cup soy milk – 1.5 cup water (can omit milk and use 3 cups water, or use any other milk) – 2 tablespoons of miso paste – 1 teaspoon dijon mustard – splash of ACV – nooch optional, i add a bunch for some nutrients 😛 cause the sauce will be cheesy no matter what – these spices: nutmeg, cayenne , white pepper. & optional for smokey mac: dark chili powder & smoked paprika
make a roux: – melt 4 tablespoons of butter, i used miyokos – add 2 minced garlic cloves or 1 large clove – sautéed, stir frequently til browned – add flour slowly until desired consistency
add cashew cream, stir to combine
add these cheeses: – follow your heart mozzarella (1/2 package) – treeline goat-style cashew cheese (whole package) – chopped whole package of gouda slices (i used whole foods brand, violife would also be good)
whisk until melted (or can blend with hand blender, or save some cashew cream and blend cheese with it if it’ll fit in blender )
mix in pasta to cheese sauce once everything is well combined
put in baking tray, mix in 1-2 tablespoons of truffle oil (optional but it makes the flavor incredible)
top with rest of mozz, breadcrumbs and bake until golden 🙂
slh2c
If those are the Morningstar riblets, I’m kind of a big sucker for those
RedFoxinSF
YUM! That mac & cheese looks *mighty* fine! I am saving your recipe in my Vegan – Pasta folder, ha! Plus your ‘ribs’, collard greens (?) and cauliflower look super-tasty too. Oh, and I love your tablecloth 😉
4 Comments
[deleted]
cashew cream: blend these ingredients until smooth
– 1 cup soaked or boiled cashews
– 1.5 cup soy milk
– 1.5 cup water (can omit milk and use 3 cups water, or use any other milk)
– 2 tablespoons of miso paste
– 1 teaspoon dijon mustard
– splash of ACV
– nooch optional, i add a bunch for some nutrients 😛 cause the sauce will be cheesy no matter what
– these spices: nutmeg, cayenne , white pepper. & optional for smokey mac: dark chili powder & smoked paprika
make a roux:
– melt 4 tablespoons of butter, i used miyokos
– add 2 minced garlic cloves or 1 large clove
– sautéed, stir frequently til browned
– add flour slowly until desired consistency
add cashew cream, stir to combine
add these cheeses:
– follow your heart mozzarella (1/2 package)
– treeline goat-style cashew cheese (whole package)
– chopped whole package of gouda slices (i used whole foods brand, violife would also be good)
whisk until melted (or can blend with hand blender, or save some cashew cream and blend cheese with it if it’ll fit in blender )
mix in pasta to cheese sauce once everything is well combined
put in baking tray, mix in 1-2 tablespoons of truffle oil (optional but it makes the flavor incredible)
top with rest of mozz, breadcrumbs and bake until golden 🙂
If those are the Morningstar riblets, I’m kind of a big sucker for those
YUM! That mac & cheese looks *mighty* fine! I am saving your recipe in my Vegan – Pasta folder, ha! Plus your ‘ribs’, collard greens (?) and cauliflower look super-tasty too. Oh, and I love your tablecloth 😉