+SF +GFO
Cheese is the one food that most people say they couldn’t give up if they were to go vegan, and then they try our mac ‘n’ cheese and realize that they don’t have to. They just have to switch up the kind of cheese that they eat.
This creamy and delicious baked version of macaroni and cheese has fresh herbs and a crunchy breadcrumb topping that takes the all-American favorite to another level. —LM + AM
SERVES 6
1 tbsp (15 g) salt
1 (1-lb [454-g]) package pasta shells (use gluten-free if you like)
CHEESE SAUCE
½ cup (56 g) raw cashews, soaked in boiling water for 20 minutes or more, drained
1 (15-oz [425-g]) can cannellini beans, drained and rinsed well
⅓ cup (27 g) nutritional yeast
1 clove garlic, minced
Juice from ½ lemon or 1 tbsp (15 ml) lemon juice
¼ tsp cayenne pepper
1 tsp fine sea salt
1 cup (240 ml) pasta water
1 tbsp (3 g) minced fresh basil
1 tbsp (3 g) minced purple basil
1 tbsp (3 g) minced Greek oregano
1 tsp minced spicy oregano
BREADCRUMB TOPPING
¼ cup (30 g) breadcrumbs (use gluten-free if you like)
½ tsp extra-virgin olive oil
¼ tsp fine sea salt
1 tsp dried Italian seasoning
Black pepper, to taste
Preheat the oven to 375°F (190°C).
Fill a pot with water and bring it to a boil. Add about 1 tablespoon (15 g) of salt to the water, add the pasta shells and cook according to the instructions on the package, or until it’s al dente.
FOR THE CHEESE SAUCE
Put the cashews, beans, nutritional yeast, garlic, lemon juice, cayenne and salt in a blender and blend on high speed until it’s thick and creamy like melted cheese, about 2 minutes.
Add water from the pasta water, if possible. The starch in the water makes for a better sauce. Add the herbs and pulse until just combined.
When the pasta is done, drain it in a colander and then put it in a large baking pan.
Stir the cheese sauce in until the pasta is evenly coated.
FOR THE BREADCRUMB TOPPING
In a small bowl, mix the breadcrumbs, oil, salt, Italian seasoning and black pepper until combined. Evenly spread it on top of the macaroni and cheese mixture.
Bake for 10 to 15 minutes, until the breadcrumbs are lightly browned. Place under the broiler for a minute or two if you want the breadcrumbs to get extra crispy. Be sure to watch it carefully so it doesn’t burn.