Chatelaine and Lauren Toyota have teamed up to put a vegan spin on the comfort foods you know and love. On this episode: a creamy, silky and cheesy (yet dairyfree) mac and cheese.

Watch more in our Vegan It with Lauren Toyota series:    • Vegan It! With Lauren Toyota  

To see more of Lauren’s delicious vegan recipes, visit her hotforfood YouTube Channel: http://bit.ly/2nIVkiU

Order Lauren’s Vegan Comfort Classics cookbook here:
http://bit.ly/2y9C1Ep

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Recipe:

Vegan Mac & Cheese

MAKES 4 to 6 servings
PREP TIME: 45 minutes
COOK TIME: 45 minutes

Ingredients:

PASTA
3 cups elbow macaroni

CHEESE SAUCE
1 cup raw cashews (soaked for 20 minutes in hot water)
2 1⁄4 cup unsweetened nondairy milk (almond or soy)
1/3 cup vegetable oil
1/3 cup nutritional yeast
1⁄4 cup lemon juice
3 tablespoons tomato paste
1 1⁄2 tablespoons miso paste
2 teaspoons chili powder
2 teaspoons onion powder
2 teaspoons garlic powder
2 teaspoons arrowroot or tapioca flour
1 teaspoon sea salt
1⁄2 teaspoon white pepper (or ground pepper)

TOPPING
1⁄4 cup multigrain bread crumbs
2 tablespoons nutritional yeast
1 teaspoon dried oregano
1 teaspoon dried basil
1 teaspoon sea salt

Preheat oven to 350 F. To cook the pasta, bring a pot of salted water to a boil. Cook pasta until al dente. Drain, but do not rinse.

To prepare the topping, combine the bread crumbs, nutritional yeast, dried herbs, and sea salt in a small bowl.

To make the cheese sauce, drain and rinse the soaked cashews. Add to a highpowered blender with the remaining sauce ingredients and combine until very smooth.

In a 9inch castiron skillet or baking dish, stir the pasta and sauce together until the macaroni is well coated. Sauce will thicken during baking.

Sprinkle the bread crumb mixture evenly on top. Cover with aluminum foil and bake for 20 minutes.

Remove the foil and bake on the top rack of the oven for 10 minutes until the top is golden brown and the sides are bubbling slightly. Depending on your oven and the distribution of heat, you might want to set the skillet under the broiler for 5 minutes to get the top crispier instead of continuing to bake at 350°F. Serve immediately.

When reheating leftovers, you may want to add more nondairy milk to get the mac creamy once again.

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