Sorry for my spotty blogging lately. Between working, getting things ready for school, and spending time with friends before they leave Bloomington, all I want to do when I get home is watch Netflix. It’s a problem, really. I need to find my motivation, especially before classes start!
Regardless of my lack of motivation, I have been cooking (a lot, actually)! I caught up with Shelly of Vegetarian ‘Ventures (a fellow Bloomington, Indiana food blogger and friend) and we made some delicious noms last weekend! We had a blast breaking in the kitchen of her new house, giving each other photography and marketing tips, and talking about our Goodwill finds. I’m looking forward to working with her more, and even just hanging out with her more in the future.
1 large Yukon potato, peeled and cut into small chunks
1 medium carrot, chopped
1 cup water
1/3 cup raw cashews
1/4 cup raw pine nuts
1/3 cup margarine (We used Earth Balance)
1/2 cup nutritional yeast
1/2 lemon, juiced
1 tsp. salt
1/2 teaspoon Dijon mustard
1/2 cup margarine (We used Earth Balance)
5 Tablespoons margarine
2 cups almond milk
1/2 cup nutritional yeast
1/4 teaspoon turmeric
1/2 teaspoon salt
Breadcrumbs (about 1/3 cup)
16 oz. cooked noodles of your choice
Prepare the pasta, cooking until al dente. Preheat oven to 350F.
For the Cashew Sauce
In a small saucepan, combine carrots and potato with 1 cup of water. Cover and cook over medium-high heat for about 10 minutes, until veggies have softened slightly.
In a blender, pulse pine nuts and cashews until small grains have formed. Transfer the potato, carrots, and water to the blender, along with the rest of the cashew sauce ingredients. Blend until smooth.
For the Cream Sauce
In a saucepan, melt margarine over medium heat and add the flour. Form a roux with the mixture by continuously stirring until a thick paste has formed.
Slowly had almond milk by pouring in a constant stream. Stir constantly until the sauce has thickened, about 5 minutes.
Remove from heat and add in nutritional yeast, turmeric, and salt.
Add creamy sauce to the blender with the cashew sauce. Blend until well combined.
Pour cooked pasta into a 9×13 baking pan and stir in the sauce from the blender.
Cover with tin foil and cook for 25 minutes. Remove from oven and add breadcrumbs on top.
Seriously, I’ve had my share of vegan mac and cheese, and none of it has turned out as nicely as this. The cheese flavor wasn’t very strong, making this more of a fettuccine than mac and cheese.
The nutritional yeast, pine nuts, and cashews gave this dish a bit of a nutty flavor, but nothing too overpowering. The consistency was very similar to the homemade mac & cheese my mom makes at Thanksgiving, which is one of my favorite dishes!
I have two confessions:
1. This dish is late night approved! I ate it at midnight while I watched Malcolm in the Middle, and it hit the spot!
2. I love Mac & Cheese with ketchup. Yes, this makes me a total weirdo, I’m aware. The point being, this mac and cheese passed the ketchup test! Add just a Tablespoon of ketchup and this pasta sings of perfection!
Oh, and if you didn’t know…Shelly has an adorable dog named Tuko.
Thanks for cooking with me, Shelly! And thanks for the photography and marketing tips! 🙂
Hope everyone is having a great week! If you’re still not satisfied, check out Shelly’s post!
- 20 Great Ways to Use Nutritional Yeast (ecorazzi.com)
- Meatless Monday: Avocado Mac and Cheese (centerforlivingpeace.wordpress.com)
- Mac & Bean “Cheese” (livelydays.com)