For over a year now people have been raving over Allison Rivers Samson’s Mac ‘n’ Cheese recipe featured in VegNews magazine and now featured on VegNews website. It has been hailed by VegNews as the best mac ‘n’ cheese on the planet, and while I wouldn’t go that far I have to say that it is one amazing vegan mac & cheese recipe and one that I come back to time and time again.
What most people don’t know is that the recipe is actually an adaption of the Unprocessed Cheez Sauce in the Ultimate UnCheese Cookbook by Jo Stepaniak which I used as a template for the mac and cheeze recipe in my upcoming book Vegan Comfort Food. So hats off to Jo for inspiring so many great mac and cheese recipes!
Although I really enjoy Samson’s recipe I still wanted something a bit more creamier and to be soy free and gluten free. I also wanted to take down the number of ingredients and steps that Samson used in the original recipe to make it an even more user friendly recipe. So here’s my twist on this now famous vegan mac & cheese recipe.
8 ounces brown rice macaroni or spirals
1/3 cup canola oil
1 cup peeled Yukon gold potatoes, chopped
¼ cup carrots, peeled and chopped
1/3 cup white or yellow onion, chopped
1 cup water
1/3 cup raw cashews
1-2 teaspoons sea salt
1 clove garlic, chopped
¼ teaspoon Dijon mustard
1 tablespoon fresh lemon juice
¼ teaspoon freshly ground black pepper
1/8 teaspoon cayenne pepper
2 tablespoon breadcrumbs, optional
Prepare brown rice pasta according to package directions (minus one minute of cooking time). Drain and set aside.
While pasta is cooking combine potatoes, carrots, onion and water in a small sauce pan over medium heat. Bring to a boil, cover and simmer for 10-15 minutes or until vegetables are tender. The smaller you cut the vegetables to less time it will take to cook them.
In a blender add cashews, garlic, Dijon mustard, lemon juice, black pepper, cayenne pepper and cooked vegetables with their water. Process until completely smooth.
In a large bowl toss cooked pasta with blended cheese sauce until completely coated. Spread mixture into a lightly oiled 8x8 inch casserole dish, sprinkle with bread crumbs if using. Bake for 30 minutes or until cheese sauce is bubbling.