This vegan mac and cheese is creamy, rich, satisfying and deeply flavored, while offering some nutritious elements, too. Raw cashews, a star in the vegan pantry, help give the sauce its silky texture, while potatoes add starch for a little sticky stretchiness and carrots offer color. Broccoli, cooked along with the pasta, adds more nourishment.
Active time: 35 mins; Total time: 1 hour
Make Ahead: Assemble and refrigerate for up to 3 days before baking.
Storage Notes: Refrigerate for up to 5 days or freeze for up to 3 months.
Servings: 8 - 12 When you scale a recipe, keep in mind that cooking times and temperatures, pan sizes and seasonings may be affected, so adjust accordingly. Also, amounts listed in the directions will not reflect the changes made to ingredient amounts.
When you scale a recipe, keep in mind that cooking times and temperatures, pan sizes and seasonings may be affected, so adjust accordingly. Also, amounts listed in the directions will not reflect the changes made to ingredient amounts.
Tested size: 8-12 servings; makes 12 cups
Ingredients
- 2 tablespoons extra-virgin olive oil
- 1 medium white or yellow onion (8 ounces), chopped
- 1 teaspoon fine salt, divided, plus more to taste
- 2 garlic cloves, grated or pressed
- 1 medium russet potato (9 ounces), scrubbed and cut into 1/2-inch cubes
- 1 medium carrot (4 ounces), scrubbed and cut into 1/4-inch coins
- 1 cup (4 1/4 ounces) raw cashews
- 2 cups water, plus more as needed
- 5 tablespoons nutritional yeast
- 1 tablespoon white miso
- 1 tablespoon Dijon mustard
- 1/2 teaspoon smoked paprika
- 1/4 teaspoon cayenne
- 1 large head broccoli (1 1/2 pounds)
- 1 pound elbow macaroni
- 3/4 cup (2 ounces) vegan panko, such as Kikkoman brand
- 1/4 teaspoon freshly ground black pepper
Directions
Position a rack in the center of the oven and preheat to 450 degrees.
In a 12-inch cast-iron or other ovenproof skillet over medium heat, heat the oil until it shimmers. Add the onion and 1/2 teaspoon of the salt and cook, stirring occasionally, until the onion is translucent, 4 to 5 minutes. Add the garlic and cook, stirring, until fragrant, about 30 seconds.
Add the potato, carrot, cashews and water, increase the heat to high and bring to a boil. Reduce the heat to medium and simmer, uncovered, until the potatoes and carrots are very soft, 10 to 15 minutes. (Add hot water as needed to keep the vegetables just barely covered.) Remove from the heat and let cool for a few minutes.
Carefully pour the vegetables and liquid into a blender. Add the nutritional yeast, miso, mustard, smoked paprika, cayenne and 1/4 teaspoon of the salt. Blend on high until the sauce is very smooth, 1 to 2 minutes.
Bring a large pot of salted water to a boil. While the water is heating, cut the broccoli stem from the head and use a vegetable peeler to peel the stem’s tough outer layer. Cut the stem in half lengthwise and then into 1/4-inch half moons. Cut the head into bite-size florets.
Once the water is boiling, add the pasta and cook until 2 minutes shy of al dente according to the package directions, 3 to 5 minutes. Add the broccoli and cook for the remaining 2 minutes, or until the broccoli is bright green and the pasta is al dente.
Drain the pasta and broccoli and return to the pot. Pour in the sauce and stir to fully coat. Return the mixture to the cast-iron skillet and smooth into an even layer.
In a small bowl, toss the panko with the remaining 1/4 teaspoon of the salt and the pepper. Sprinkle over the mac and cheese. Bake for 10 to 20 minutes, or until the panko is lightly browned and the sauce starts to bubble. Serve hot.
Recipe Source
Adapted from “Plant & Planet” by Goodful (Rodale Books, 2021).
Tested by Joe Yonan.
Email questions to the Food Section at food@washpost.com.
