Day 18. This month is flying and has been so much fun. I am excited to finally have a free weekend coming up to so I can sit back, relax and check out all the blogs involved in MOFO. I know I have passed on the link to many friends vegan or not and they are really enjoying what they have seen. We here at DFV are also honored that one of our recipes was highlighted in a daily roundup. Happy MOFOing to all!
I am constantly asking vegans what they crave from their past and more than 50% of the time the response is “Mac & Cheese.” Here in Seattle there is a great little restaraunt called Hillside Quickie that makes a most excellent Spicy Mac and Yease that got me on a mission to make my own. The recipe I cam up with was pretty good but the cheese sauce was a little to runny for my liking.
This time around I switched up a little and mashed a single russet potato adding it to the cheese sauce which thickened up quite well. It was a hit for the family as well. The only thing missing from that of a real Mac and Cheese was the stringy effect you would get from dairy cheese.
1 russet potato – skinned, boiled and mashed, reserve water
1 tbsp lemon juice
1 tbsp yellow miso
1 tbsp tomato paste
1 tsp white balsamic vinegar
1/4 cup nutritional yeast
1/4 tsp paprika
2 1/2 tbsp Braggs liquid aminos
1/3 cup vegan butter
1/4 cup flour
3/4 cups cashew cream
1 lb elbow macaroni
Fried onion pieces (optional)
Preheat oven to 400 degrees.
In a one cup liquid measuring cup mix ingredients from lemon juice to Braggs. Add potato water to equal one cup. In a sauce pan melt butter over low heat. Slowly whisk in flour to create a roux. Whisk in potato water mixture. Add cashew cream and mashed potato. Cook macaroni according to directions.
Add cooked macaroni to potato mixture then put in a casserole dish. Sprinkle fried onion pieces over it. Bake for 25 minutes or until brown on top. Serve and enjoy!