The smoked paprika weaves a savory smoky flavor throughout, so if you want to up the smokiness even more, go on and get shaking. The final step: taste and season with a bit more sea salt, black pepper, and smoked paprika. It will initially seem like there is wayyyy too much sauce, but the noodles will draw it in as you stir and trust me, you'll want every bit of it. Then, spoon all of that gooey, nearly stretchy cheddar cheese sauce over the warm elbow pasta and get stirring. Once everything is blended into a smooth liquid, you'll pour it into a saucepan and whisk over medium heat for 5 minutes or until the sauce thickens like so. You'll blend together soaked raw cashews, filtered water, roasted red peppers, nutritional yeast, arrowroot powder (a root-derived thickening agent), apple cider vinegar, lots of smoked paprika, sea salt, black pepper, and an optional dash of both cayenne and hot sauce. While the pasta is cooking, you'll get to work on the cashew cheddar cheese sauce.
Best vegan cheese for mac n cheese free#
I use brown rice pasta, but feel free to use whichever kind your mac 'n' cheese heart desires. To make it, you'll start by cooking up a bit batch of elbow pasta. It was worth the wait for me, and I have a hunch you'll feel the same (or at least I hope).
Other than sharing Gena's lovely butternut squash mac 'n' cheese recipe back in the fall, this is actually the first vegan mac and cheese dish I've ever shared. Heaps of warm elbow pasta tossed in spoonful after spoonful of gooey cashew cheddar cheese. It's hard to compete with this deeply comforting dish when faced with icy cold winter weather and snow. It's rich, ultra cheesy, made with whole plant-powered ingredients, and it comes together in a speedy 30 minutes flat. This smoky vegan macaroni and cheese is the ultimate comfort food.
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