5 Min Vs. 50 Min Vs. 5 Hour Vegan Mac N Cheese

nutritional yeast

🥗Healthier: brewer's yeast

💰Cheaper: parmesan-style vegan cheese

Brewer's yeast provides a similar flavor profile.

coconut milk

🥗Healthier: almond milk

💰Cheaper: soy milk

Soy milk is often more affordable and still creamy.

cashews

🥗Healthier: sunflower seeds

💰Cheaper: silken tofu

Silken tofu is a budget-friendly alternative that blends well.

bread crumbs

🥗Healthier: ground oats

💰Cheaper: crushed crackers

Crushed crackers can provide a similar texture and flavor.

Add 1/2 cup macaroni to a mug.

Pour in 1/2 cup oat milk.

Add salt and a little sugar.

Microwave and watch diligently, stirring every 30 seconds to avoid explosion.

After cooking, add 2 tablespoons oat milk, nutritional yeast, and 1/4 teaspoon rice wine vinegar.

Stir to combine and enjoy the creamy mixture.

For the second mac and cheese, boil 1 cup cashews and 1 large carrot for 12 to 15 minutes until tender.

Strain the carrots and cashews and add them to a blender.

Add water, tamari, potato starch, rice flour, onion powder, white miso, nutritional yeast, sugar, and salt to the blender.

Blend for 60 to 90 seconds until smooth.

Cook 1 pound elbow macaroni until done, reserving 1 cup of pasta water.

Add the cheese mixture back into the pot and stir over medium heat for 6 minutes until thickened.

Mix in the cooked macaroni and reserved pasta water, bringing it to a simmer until thickened again.

Add vegan butter and mix well.

For the third mac and cheese, add macadamia nuts to a food processor and blend.

Transfer crushed macadamia nuts to a bowl, cover with water, and add sauerkraut brine.

Refrigerate for 4 hours or overnight.

Prepare shiitake bacon by mixing 12 ounces shiitake mushrooms with olive oil, maple syrup, onion powder, garlic powder, salt, and pepper.

Transfer mushrooms to a baking sheet, ensuring space between them.

Bake at 300°F (150°C).

Slice the top off a head of garlic, drizzle with olive oil, wrap in foil, and add to the oven for the last hour of mushroom cooking.

After baking, squeeze roasted garlic out and discard peels.

Chop the shiitake mushrooms and mix with breadcrumbs, truffle oil, and salt for topping.

Blend soaked macadamia nuts and soaking liquid with tapioca starch, nutritional yeast, roasted garlic, miso paste, and sugar.

Boil salted water and cook shell pasta until al dente, then set aside.

In the same pot, add cheese sauce and pasta water, cooking for 6 to 8 minutes until thickened.

Fold in the pasta and cook for 2 to 4 minutes until melted and combined.

Transfer half of the mac and cheese into a 12-inch baking dish and add vegan cheese slices if desired.

Cover with remaining mac and cheese and top with breadcrumb mixture.

Cover with foil and bake for 30 minutes.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens