Vegan Mac Daddy Veganomicon Recipes

Steps:

• Rinse cashews in cold water. Place in a large bowl; add water to cover by 3 in. Cover and let stand overnight., Cook macaroni according to package directions. Drain and rinse cashews, discarding liquid. Transfer to a food processor. Add 1-1/2 cups water, nutritional yeast, lemon juice and seasonings; cover and process until pureed, 3-4 minutes, scraping down sides as needed., Drain macaroni; return to pan. Stir in cashew mixture. Cook and stir over medium-low heat until heated through. Sprinkle with additional paprika if desired.

Steps:

• Preheat the oven to 325 degrees F.
• Bring a large pot of salted water to a boil. Add the pasta and cook according to the package directions. When the pasta is ready, drain and set aside.
• Meanwhile, prepare the Cheezy Sauce.
• Whisk the broth and flour in a measuring cup with a fork until dissolved.
• Saute the oil and garlic in a saucepan over medium-low heat about 2 minutes, stirring often and being careful not to burn the garlic.
• Add the thyme, salt, and pepper, and cook for about 15 seconds. Add the broth, turmeric, and nutritional yeast, raising the heat to medium. Use a whisk and stir constantly. The mixture will start bubbling and thickening in about 3 minutes; if it doesn't, turn the heat on a bit higher.
• Once the mixture starts bubbling and thickening, stir and cook for about 2 more minutes.
• Add the lemon juice and mustard and stir well. The mixture should resemble a thick, melty cheese.
• Taste for salt (you may need more), turn off the heat, and cover the pan to keep it warm.
• Now that the sauce is ready, begin assembling:.
• Crumble the tofu into an 11x13 inch baking dish. Mash the tofu with your hands until it resembles ricotta cheese. Mix in the salt, olive oil, and lemon juice.
• Add 1/2 cup Cheezy Sauce to the tofu and stir.
• Add the pasta to the tofu, along with 3 more cups of sauce, and stir well.
• Smooth the top of the pasta mixture and press it down with a spatula to level it.
• Pour the remaining sauce over the pasta and smooth again.
• Bake for 30 minutes; the top of the macaroni should be slightly browned.
• Let sit for 20 minutes to cool and firm up.
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• For even more comfort food deliciousness, top it with toasted breadcrumbs before going into the oven.
• Make it even more nutritious with the addition of 4 cups of your favorite greens, chopped small - Spinach is divine.
• I try to use less fat when I cook. Reducing the oil with the tofu mixture to just a scant teaspoon was still perfectly delicious.

Steps:

• Bring a large pot of salted water to a boil over high heat.
• Meanwhile, add the cashews to a large nonstick skillet and heat over medium, stirring frequently, until fragrant, toasty and slightly golden, about 4 minutes. Transfer cashews to a blender and add the almond milk. Wipe out the skillet with a paper towel.
• Add the oil to the skillet and heat over medium. Add the onion, garlic, onion powder, ground turmeric and mustard powder, season with salt and pepper, and cook, stirring, until onions are very tender, 8 to 10 minutes, lowering the heat as necessary to avoid scorching. Remove from the heat, stir in 1/2 cup nutritional yeast and the tamari, then transfer to the blender.
• Blend the cashew mixture on high until thick and creamy, about 2 minutes, scraping down the sides as needed. (This works best with a high-power blender, but any blender will work - just keep blending the mixture 1 to 2 more minutes after the mixture looks creamy; it will emulsify further.) You should have about 1 1/2 cups.
• Cook the pasta according to package instructions until al dente. Reserve 1 cup pasta cooking water. Drain pasta, then return cooked pasta to the pot. Stir in the cashew cream, then add the pasta cooking water 1/4 cup at a time until you achieve desired sauciness. Season to taste with salt, pepper and additional nutritional yeast, if desired. Serve immediately. (The sauce thickens significantly as it sits. If it starts to coagulate, or if you have any leftover macaroni and cheese, stir in a splash of the remaining pasta cooking water to loosen.)
• If you'd like a little crunch on top, prepare the optional panko topping: Heat the broiler. In a small bowl, add the panko, olive oil and 2 tablespoons nutritional yeast. Pinch the mixture together gently to combine thoroughly; season to taste with salt and pepper.
• Transfer the prepared macaroni to a lightly oiled 9-by-13-inch baking dish, arrange in an even layer and sprinkle the panko mixture on top, if using. Transfer to the oven on the shelf nearest to the broiler and broil until just golden on top, about 2 minutes. (The panko toasts quickly, so you'll want to keep an eye on it.) Serve immediately.

Steps:

• Butter 1 quart square baking dishes with two tbsp of butter. Cook the pasta for 2 min less than the package directions suggest, about 6-8 min; drain and return it to the pot.
• In a small saute pan, melt 2 tbs of butter. Add cracker and bread crumbs. Stir until crumbs have fully absorbed the butter. Remove from heat and let cool. In a bowl, mix together parsley, french fried onions and Parmesan cheese. Add cooled crumb mixture. Set aside.
• Crisp up bacon in a large pot. Remove bacon pieces with a spoon and set aside. Pour off all drippings.
• Heat a tbs of olive oil to a medium sized sauce pot. Saute onions and mushrooms until unions are tender, about 3-mins. Add garlic stirring often until softened. Remove from pan and return pan to heat. Melt remaining butter in same pot over medium heat. Sprinkle flour over butter and cook 2 to 3 minutes on medium heat, whisking until a roux or paste forms. Add cold milk and whisk vigorously until dissolved. Cook sauce on medium-low heat until thick and bubbly. Add heavy cream, all cheeses, salt, pepper, and nutmeg. Cook until cheeses are fully melted, stirring occasionally.
• To the sauce, add the mushroom mixture, pasta and crispy bacon; stir to combine well. Mixture will be slightly wet. Divide evenly into prepared baking dishes and sprinkle with cracker topping.
• You can freeze this to prepare later on. Just cover completed unbaked mac n' cheese with plastic wrap, then foil, and freeze for up to 3 months. To bake, let thaw overnight in frig. Remove plastic wrap then re-cover with foil, and bake at 350F until heated through, about 50-55 minutes. Uncover and continue to bake until top is golden, 5-10 minutes.
• To bake immediately: Bake at 350F until golden brown.