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Make this recipe once, and it will be a permanent staple in your recipe box, guaranteed. This vegan mac and cheese isn't just macaroni with a creamy cheese sauce. The homemade cheddar-Gruyère cheese gives this dish the perfect cheesy mac texture. Oven bake it to get a nice crispy top, add a breadcrumb topping, or eat it right from the pan; however you enjoy it, you're going to want to go back for seconds. It's also perfect for your vegan Thanksgiving dinner!
Follow along with the recipe here: https://www.stephsunshine.com/vegan-life/vegan-mac-and-cheese/
Or search all my vegan recipes here: https://www.stephsunshine.com/vegan-life/all-recipes/
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Be honest. Have you ever been wowed by a vegan mac and cheese? I don't know about you but all
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the recipes that I have tried have ended up tasting like macaroni with cheesy cream sauce
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But don't worry you can finally put those mediocre vegan mac and cheeses in the past because this one
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is so good you're going to want to serve it for all your holiday dinners and weeknight meals
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Hello and welcome back! I am so excited for you to try this vegan mac and cheese recipe
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It uses my homemade cheese which is like a blend of cheddar and gruyere and it has this perfect
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texture that is so melty when it's hot but it just starts to firm up a little bit when it
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starts to cool off giving you that perfect mac and cheese texture
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so we're going to start with the most important part of this dish which is the vegan cheese
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so you want to get out your blender and add in water soaked raw cashews tapioca starch
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nutritional yeast refined melted coconut oil lemon juice apple cider vinegar hazelnuts
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white miso paste tomato paste low sodium soy sauce mustard powder salt onion powder paprika garlic powder black pepper and ground turmeric And you just going to let that blend until it is all smooth Now we going to get a medium saucepan and add one and a half cups of water and three tablespoons of agar agar powder to it
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This mixture is what's going to firm up the cheese and give it the texture that you want in a good mac and cheese
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Before you start heating up your agar, you want to make sure that your workspace is ready to go
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You want to have two large cheese molds. I'm just using regular cereal bowls sprayed with olive oil a whisk your blender jar with the cheese mixture and
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A rubber spatula that is heat resistant So you're gonna bring your water and your agar to a slow boil over medium-low to medium heat and whisk it frequently
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Once it reaches that boil you're gonna set your timer for four minutes after four minutes
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You want to pour your cheese mixture into the agar mixture as quickly as possible and start whisking
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And just keep whisking that until it's smooth and well combined. Once you remove it from the heat, it's going to start to set quickly
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So you just want to pour that mixture right into those two molds as quickly as possible
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So I usually just leave this out at room temperature for about five minutes to cool off a little bit before I put it in the refrigerator
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And it should take about an hour to fully firm up in the fridge. So once your cheese is almost ready you gonna start cooking your macaroni You want to cook it to al dente because it is gonna cook a little bit more in the pot and in the oven And while that boiling you can also start greasing your
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casserole dish and you can preheat your oven to 350 degrees. And once your cheese is fully firmed
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up, you're just going to want to shred it or grate it with a box grater. This is going to make it
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easier to melt into our cashew cream. So we are going to melt our cheese in some cashew cream to
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make the mac and cheese sauce. So you're going to blend up one and a half cups of water, half a cup
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of cashews and a tablespoon of cornstarch. When that's done you're just going to add it to a medium
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pot with a heavy bottom and then heat it over medium-low to medium and just keep whisking
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until it just starts to bubble. Cashews can burn easily so you want to keep the heat on the lower
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side and make sure that you are whisking frequently. Now you're just going to whisk in your cheese one
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cup at a time. You want to make sure that the first cup is fully melted before you start adding more
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and if your heat is too high and your mixture starts to get too dry and the cheese won't melt
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You can always add in more water if you have to. Once your cheese is all melted you are ready to add in the macaroni and then you could eat it straight out of the pot like this if you want to but I going to put it into my prepared casserole dish and I going to bake it for 20 minutes at 350 degrees
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and then I'm gonna broil it for another two to three minutes to get a nice
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crispy golden top you could also make a breadcrumb topping for this if you want
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to you can just mix up a cup of breadcrumbs with three tablespoons of
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of melted vegan butter. And then you can just add it on top about halfway through the bake
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So after about 10 minutes of baking. And that's it
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You can serve it hot from the oven or you can let it cool down a little bit
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to get a little bit of a firmer texture to your cheese like this. wow this is going to be so good for Thanksgiving this year we normally don't do any mac and cheese
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for Thanksgiving because well it's not that good usually but this one just wow so give it a try
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if you like it bookmark it come back make it for the holidays or really whenever you want
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thank you so much for watching and I'll see you in the next one
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Thank you
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