Vegan Mac and Cheese

SERVES 6 · VEGAN ADAPTABLE, GF ADAPTABLE, DF ADAPTABLE

Since this is the most-commented-on recipe on my blog, it had to go into this book. I originally found a version of this recipe on the Vegetarian News website and my life has never been the same since. Not only is this mac and cheese amazing for a vegan version, it’s better than regular mac and cheese, which can be so heavy and greasy. I really prefer to use a whole-grain pasta for the extra protein and fiber. I also like adding blanched cauliflower to the macaroni for some extra veggie power. The pureed sauce can do double duty; cook it for a few minutes on the stove and use it on Perfect Baked Potatoes (here) or steamed vegetables, such as broccoli and carrots. To make this nut-free, substitute ¼ cup of cooked white beans for the cashews. Or simply omit the cashews, and although the sauce won’t be quite as thick, it will still be delicious and thick enough.

2 tablespoons chopped shallot

1 cup (about 7 ounces) chopped Yukon Gold potato (you can leave the peel on)

¼ cup chopped carrot (about 1 small carrot)

⅓ cup chopped onion

1 (8-ounce) package elbow macaroni pasta (GF, if necessary); I like spelt, but any whole-grain or GF pasta will work well here

2 slices vegan/DF/GF bread, torn into large pieces (whole-grain works; sub GF, if necessary!)

6 tablespoons vegan organic butter, such as Earth Balance, or unsalted butter (not vegan/DF)

¼ teaspoon paprika

¼ cup raw cashews (soaked for 1 to 5 hours and drained if your blender is weak), or ¼ cup raw cashew butter

2 teaspoons sea salt (1¾ teaspoons if using vegan butter)

¼ teaspoon garlic, minced (about 1 medium-size clove)

¼ teaspoon Dijon mustard

1 tablespoon freshly squeezed lemon juice (optional, but add if you have it)

¼ teaspoon freshly ground black pepper

Pinch of cayenne pepper

1. In a medium-size saucepan, combine the chopped shallot, potato, carrot, onion, and 1 cup of water and bring to a boil. Lower the heat to a simmer and cook, covered, for 15 minutes, or until the vegetables are very soft. In the meantime, preheat the oven to 350°F.

2. Cook the pasta in salted water until al dente, drain, and put back into the pot.

3. Put the bread pieces, 1 tablespoon of the butter, and the paprika in a food processor fitted with a metal blade and process until a medium-fine texture is achieved, set aside.

4. Place the cashews, salt, garlic, remaining 5 tablespoons of butter, mustard, lemon juice, if using, black pepper, and cayenne in a blender or food processor. Add the softened vegetables and cooking water to the blender or food processor and process until perfectly smooth.

5. Pour the “cheese” sauce over the cooked pasta and combine until completely coated. Spread the mixture into an ungreased 8 × 11-inch casserole dish, sprinkle with the prepared bread crumb mixture. Bake for 30 minutes, or until the sauce is bubbling and the top is golden brown. If you add veggies (such as 1 to 2 cups of blanched cauliflower or broccoli) to the macaroni, cook in a 9 × 13-inch dish.

ASK PAMELA: Someone told me that you can eat as much gluten-free pasta as you want and not gain weight. Is that true? Whaaaat? First of all, “eating as much as you want” could mean a lot of things, but if I assume that one would want to eat a pound of pasta in one sitting, that is a recipe for a big spike in blood sugar and probably a stomachache. Second of all, just because something is gluten-free, whether it is pasta, cookies, or bread, does not guarantee a healthful food, especially if it is processed. In fact, sometimes gluten-free products are more refined than their gluten-containing counterparts. A good rule of thumb with starches is to eat no more than 1 cup at a time.