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VegNews’ Macaroni and Cheese

May 28, 2011 by epicureanvegan

VegNews Mac n' Cheese -- Epicurean VeganSo legend has it, this recipe from VegNews is the “best  mac ‘n’ cheese on the planet,”—vegan or not. I had to try it for myself and well . . . the rumors are true. This mac and cheese is outstanding! It doesn’t take fake at all, is creamy and incredibly tasty. You won’t believe that it has onions, carrots, and potatoes in it. Seriously. Between the three of us, we cleaned up a 9×12 pan of it in no time.

INGREDIENTS:
8-oz elbow macaroni (I used about 10-ounces)
4 slices of bread, torn into large pieces (I recommend using two. Four was WAY too much)
2 Tbs + 1/3 C Earth Balance margarine (this is one stick)
2 Tbs shallots, chopped
1 C red potatoes, peeled and chopped (I used one large russet potato)
1/4 C carrot, chopped|
1/3 C onion, chopped
1 C water
1/4 C cashews
2 tsp salt (I used 1 tsp)
1/4 tsp garlic, minced
1/4 tsp Dijon mustard
1 Tbs lemon juice
1/4 tsp black pepper
1/8 tsp cayenne
1/4 tsp paprika
Optional: 1/4 C nutritional yeast (I threw it in for some extra B vitamins)

DIRECTIONS:
Preheat oven to 350. Place the bread pieces in a food processor with the 2 tablespoons of Earth Balance and process until well crumbly and well combined. I used Rudi’s brand and it made so much! I ended up only using maybe half of what it made and even that was too much. I highly recommend using 2 slices of bread with 1 tablespoon of margarine.

VegNews Mac n' Cheese -- Epicurean Vegan

Cook the pasta according to package instructions. In a medium saucepan, combine the potatoes, carrots, onions, and shallots with the water. Bring to a boil. Reduce heat to a simmer and cover for 15 minutes.

VegNews Mac n' Cheese -- Epicurean Vegan

Meanwhile, in a blender or food processor, combine the cashews, salt, garlic, remaining margarine, Dijon, lemon juice, pepper, cayenne, and nutritional yeast, if using. I recommend grinding the cashews up first before adding the rest of the ingredients. Blend until smooth.

VegNews Mac n' Cheese -- Epicurean Vegan

Add the vegetable/water mixture to the cashew mixture and blend it until smooth. You’ll end up with a creamy cheesy sauce.

VegNews Mac n' Cheese -- Epicurean Vegan

In a large bowl, combine the sauce and pasta until well coated. Pour it into a 9×13 baking pan.

VegNews Mac n' Cheese -- Epicurean Vegan

Top with the breadcrumbs and sprinkle with paprika.

VegNews Mac n' Cheese -- Epicurean Vegan

Bake for 25-30 minutes and enjoy!

VegNews' Macaroni and Cheese
 
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So legend has it, this recipe from VegNews is the "best mac 'n' cheese on the planet,"---vegan or not. I had to try it for myself and well . . . the rumors are true. This mac and cheese is outstanding! It doesn't take fake at all, is creamy and incredibly tasty. You won't believe that it has onions, carrots, and potatoes in it. Seriously. Between the three of us, we cleaned up a 9x12 pan of it in no time.
Author: Epicurean Vegan
Ingredients
  • 8-oz elbow macaroni (I used about 10-ounces)
  • 4 slices of bread, torn into large pieces (I recommend using two. Four was WAY too much)
  • 2 Tbs + ⅓ C Earth Balance margarine (this is one stick)
  • 2 Tbs shallots, chopped
  • 1 C red potatoes, peeled and chopped (I used one large russet potato)
  • ¼ C carrot, chopped|
  • ⅓ C onion, chopped
  • 1 C water
  • ¼ C cashews
  • 2 tsp salt (I used 1 tsp)
  • ¼ tsp garlic, minced
  • ¼ tsp Dijon mustard
  • 1 Tbs lemon juice
  • ¼ tsp black pepper
  • ⅛ tsp cayenne
  • ¼ tsp paprika
  • Optional: ¼ C nutritional yeast (I threw it in for some extra B vitamins)
Directions
  1. Preheat oven to 350.
  2. Place the bread pieces in a food processor with the 2 tablespoons of Earth Balance and process until well crumbly and well combined. I used Rudi's brand and it made so much! I ended up only using maybe half of what it made and even that was too much. I highly recommend using 2 slices of bread with 1 tablespoon of margarine.
  3. Cook the pasta according to package instructions.
  4. In a medium saucepan, combine the potatoes, carrots, onions, and shallots with the water. Bring to a boil. Reduce heat to a simmer and cover for 15 minutes.
  5. Meanwhile, in a blender or food processor, combine the cashews, salt, garlic, remaining margarine, Dijon, lemon juice, pepper, cayenne, and nutritional yeast, if using. I recommend grinding the cashews up first before adding the rest of the ingredients. Blend until smooth.
  6. Add the vegetable/water mixture to the cashew mixture and blend it until smooth. You'll end up with a creamy cheesy sauce.
  7. In a large bowl, combine the sauce and pasta until well coated. Pour it into a 9x13 baking pan.
  8. Top with the breadcrumbs and sprinkle with paprika.
  9. Bake for 25-30 minutes and enjoy!
3.5.3208

Filed Under: Dinners Tagged With: easy, mac and cheese, vegan mac and cheese, VegNews

Feast On This!

January 7, 2011 by epicureanvegan

I guess it’s time to finally get back to my Friday ritual of posting about vegan health and news issues. Those darn holidays sure threw me off đŸ˜‰

 


I always squeal with delight whenever I receive the latest issue of VegNews. It is packed with awesome information and delicious recipes.


Here’s a few tidbits and food-for-thought:

  • 2009 was the first year on record that meat consumption in the US decreased.
  • 45,000 deaths in the UK are caused by over-consumption of meat (and are preventable)!
  • 190 tons of deli meat were recalled just last fall, and we can’t forget the 550 million eggs recalled in just one month last year!
  • 100,000+ people were studied over a course of 20-26 years and found that animal protein heightened mortality rates. Lower mortality rates were found with those who ate plant-based fats and proteins.

Ok, need to end it on a high (and tasty) note. Be sure to check out on page 58 the Triple-Layer Cheesecake or their Chocolate Peanut Butter Cheesecake. I will be trying both!


“My perspective of veganism was most affected by learning that the veal calf is a by-product of dairying, and that in essence there is a slice of veal in every glass of what I had thought was an innocuous white liquid – milk.”

-Rynn Berry, quoted in Joanne Stepaniak, The Vegan Sourcebook, 1998

Filed Under: Feast On This! Tagged With: Health, Issues, News, plant-based diet, The Plant Rx, veganism, VegNews

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The Epicurean Vegan is devoted to those wanting to eat healthy, save animals, and reduce their carbon footprint. My decision to go vegan started out as a quest to get healthier, but the more I learned about veganism, the more I realized how damaging the meat and dairy industries are to the environment and, of course, the animals. And it is for these reasons, that I would never go back to eating or wearing animal products. Ever.
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