Childhood Memories of Mac and Cheese
Mac and cheese is straight comfort food. It’s the perfect remedy for a stressful day. It also works for me as a celebratory food. There is pretty much no circumstance for which I do not find mac and cheese a fantastic meal option.
There are so many vegan cheese alternatives out there but I’d rather not rely on them as I find it healthier and more fun to make my own. Besides, mine is good enough to fool omnivores ;-) And the ingredients are pretty much items that you likely have on hand anyway (maybe not the Kala Namak but that is easily sourced).
Pro Tip: this cheese sauce freezes really well. When you thaw to reheat, you’ll want to stir it well throughout the reheating process so that it does’t burn, but also to break apart the starches from the potatoes.
8-10 oz pasta of choice
1 cup water from boiled veggies
1 cup *nutritional yeast*
3 medium red or yellow potatoes (about 14 ounces)
2 medium carrots (about 3.5 ounces)
1/2 large onion (about 6.5 ounces)
1–2 Tbs *Kala namak* (salt to taste, of course!, but I really think that the Kala Namak makes all the difference)
3 large or 6 small cloves of garlic
1 cup soaked cashews (if you don't have any pre-soaked, you can boil them for about 15 minutes)
Place chopped potatoes (about 2 in cubes work well) in pot with water; bring to a boil. I don't add salt to the water as I'll be adding salt to the sauce mixture. After 5 min add the chopped carrots. After 4 additional min add the onion wedge. Cook the potatoes, carrots and onion until fork tender.
Using a colander or slotted spoon drain the cooked veggies and add them to a high-speed blender (I use a Vitamix) along with the butter, nutritional yeast, almond milk, salt, garlic and lemon juice. Blend until smooth; about 2 minutes. Once the veggie mixture is smooth, add the soaked cashews to the blender and blend for 4 minutes or until completely smooth.
Your cheese sauce should be warm and gooey and ready to pour over the cooked pasta and enjoy!