Project Description

Chef Nay’s Vegan Mac & Cheese

The best-ever began mac & cheese.

Total Time: 50 mins

Serves: 5
Cook Time: 35 mins
Prep Time: 15 mins

Ingredients

  • 2 tablespoons extra virgin olive oil
  • 1/2 cup panko breadcrumbs
  • 2 teaspoons fresh thyme leaves
  • kosher salt
  • freshly ground black pepper
  • 1 lb. medium shells
  • 1 tablespoon refined coconut oil or vegetable oil
  • 1 white onion, chopped (about 1 1/2 cups)
  • 1/2 medium yellow pepper, chopped (about 1 cup)
  • 1 teaspoon ground mustard
  • 1 teaspoon ground cumin
  • 1 1/2 cups raw cashews
  • 1 russet potato, peeled and cubed (about 2 cups)
  • 3 1/2 cups water
  • 2/3 cup sauerkraut, drained in a fine mesh sieve
  • 3 tablespoons nutritional yeast
  • 1 tablespoon white wine vinegar
  • 1 tablespoon hot sauce (cholula)

Instructions:

In a large, salted pot of water, boil pasta until al dente, 9 to 10 minutes. Drain. Meanwhile, make Panko topping: in a medium skillet over medium heat, heat olive oil. Add Panko and thyme, and season with salt and pepper. Cook, stirring occasionally, until Panko is golden. Transfer to a bowl to cool. In a large pot over medium heat, heat coconut or vegetable oil. Add onion and pepper and cook until soft, 6 minutes. Season with salt and pepper, then stir in mustard and cumin and cook until fragrant, 1 to 2 minutes more. Add cashews, potatoes, and water and bring to a boil. Boil until potatoes are tender, 6 to 7 minutes. When potatoes are tender, transfer mixture in pot to a blender or food processor, and puree until smooth. Add sauerkraut, nutritional yeast, white wine vinegar, and hot sauce. Puree again until smooth, then taste and season with salt and pepper if needed. Combine cooked pasta and cheese sauce in a large bowl and stir to combine. Top with Panko mixture and serve.