Merle and Rachel try their hand at Vegan Mac N' Cheese at two different price points: $3 and $32! Which one are you trying first?
Recipes:
Cheap Vegan Mac N’ Cheese
Servings: 4
INGREDIENTS:
½ cup rolled oats
2 cups water
1 head garlic
3 tablespoons olive oil, divided
1 medium shallot, diced
1 teaspoon salt + a pinch, divided
1/2 roasted red pepper
3 tablespoons nutritional yeast
1 tablespoon tomato paste
1½ tablespoons cornstarch
½ teaspoon paprika
¼ teaspoon turmeric
1 teaspoon apple cider vinegar
½ cup low-sodium vegetable broth
8 ounces dry elbow macaroni, cooked

PREPARATION:
Preheat the oven to 400°F (200°C).
Cut off the top ½ inch (1 ¼ cm) of the head of garlic and drizzle the exposed cloves with 1 tablespoon olive oil. Replace the top of the head of garlic and wrap tightly in foil. Roast for 35-40 minutes, until the cloves are easily pierced with a fork. Unwrap the garlic and let cool completely. Once cooled, squeeze all of the cloves from their skins.
Add the rolled oats, and water to a high-powered blender. Blend on high speed until completely smooth. 30 seconds. Don’t overblend or oat milk will get gummy. Double strain. Set aside.
In a 12-inch (30 G) cast iron skillet over medium heat, add 2 tablespoons olive oil. Once the oil begins to shimmer, add the shallot and season with a pinch of salt. Cook for 2-3 minutes until translucent.
To a blender add the sauteed shallot, roasted garlic, roasted red pepper, nutritional yeast, tomato paste, cornstarch, 1 teaspoon salt, paprika, turmeric, apple cider vinegar, oat milk and vegetable broth and blend until smooth.
Transfer sauce back into the cast iron skillet and cook until thickened, about 5 minutes.
Add pasta to the pot and stir until sauce is evenly distributed.
Sprinkle with paprika and serve.
Enjoy!
Inspired by:
tasty.co/recipe/roasted-red-p...
tasty.co/recipe/the-best-ever...
tasty.co/recipe/oat-milk
Expensive Vegan Truffle Mac N’ Cheese
Servings: 4
INGREDIENTS:
1 cup raw cashews
3 cups cold water
3 ounces shiitake mushrooms
4½ tablespoons olive oil, divided
1¼ cups panko bread crumbs
1/2 teaspoon paprika
2½ teaspoon garlic powder, divided
2 teaspoons salt plus a pinch, divided
3 tablespoons grated vegan Parmesan
¼ cup chopped chives
4 tablespoons vegan butter
3 tablespoons flour
½ teaspoon black pepper plus a pinch, divided
1 teaspoon onion powder
⅛ teaspoon cayenne
2 tablespoons nutritional yeast
8 ounces vegan cheddar, divided
4 oz vegan cream cheese
Low-sodium vegetable broth (if needed)
8 ounces pasta
6 slices vegan gouda or provolone
2 tablespoons truffle oil
PREPARATION:
Preheat the oven to 375°F (200°C).
Bring a small pot of water to a boil. Add the cashews and boil for 10-12 minutes until tender, then drain.
Remove the stems from the shiitake mushrooms and cut into slices about ⅛-inch (3 mm) thick. Add mushrooms to a small baking sheet and drizzle with 2½ tablespoons olive oil and salt and pepper to taste. Toss mushrooms in oil until well coated and bake for 10 minutes.
Heat 2 tablespoons of olive oil in a medium skillet over medium-high heat. When the oil is shimmering, add the panko, paprika, ½ teaspoon garlic powder, 1 teaspoon of salt, and 3 tablespoons grated vegan Parmesan. Stir with a spatula to coat the breadcrumbs in the oil. Toast, stirring frequently, for 3-5 minutes, until the bread crumbs are lightly golden brown. Transfer the bread crumbs to a bowl and toss in mushrooms. Set aside.
Add the boiled cashews, and cold water to a high-powered blender. Blend on high speed until completely smooth. 30-60 seconds. Set aside.
Preheat the oven to 375°F (200°C).
In a large pot over medium heat, melt the vegan butter. Whisk in the flour, making sure there are no clumps. Cook the roux for 3-4 minutes, whisking continuously, until the flour is golden in color and fragrant.
Add the blended cashew mixture to the skillet and whisk well to combine with the roux. Add the remaining teaspoon of salt, black pepper, 2 teaspoons garlic powder, onion powder, cayenne, nutritional yeast, 4 ounces vegan cheddar, vegan cream cheese and stir until well combined. Bring to a simmer and let cook 2-3 minutes until thickened. It should be thick enough to coat the back of a spoon and pool when drizzled, but not so thick that it is gloppy. If the cheese sauce is too thick, add low-sodium vegetable broth, 2 tablespoons at a time, until it reaches the desired consistency. Stir in noodles.
Transfer half of the mac and cheese to an oven-safe dish and cover with provolone slices. Then add the rest of the mac and cheese and top with the rest of the shredded cheddar. Bake for 15 minutes. Remove from oven and top with bread crumb mixture. Bake 5 more minutes.
Drizzle with truffle oil and serve.
Enjoy!
Inspired by:
tasty.co/recipe/the-best-ever...
/ cdawlpelvnj
tasty.co/recipe/shiitake-mush...