For the photos, I used Jovial Brown Rice Elbows. Pasta: Since I’m a gluten-free gal, I of course use a gluten-free pasta.A little smoked paprika is great here, too! Paprika: Just a pinch! The paprika adds a little bit of depth and “something-something” to the flavor.Nutritional Yeast: This is where the cheesy flavor comes from! You can add more or less based on your taste preferences.Lemon Juice: I add just a touch of fresh squeezed lemon juice – the bit of tang really amps up the taste.You can substitute this with arrowroot starch or cornstarch. Tapioca Starch: The tapioca starch helps thicken up the sauce once it hits the oven.
Garlic: The garlic gets tossed in with the onions while they’re sautéing to bring out their flavor and mellow the raw taste.I sauté the diced onions until soft and translucent before blending them with the sauce. The onion, and the garlic below, are flavor-builders. Onion: I typically use yellow or white onion here.If you’re pulling things together last minute, you can soak in very hot water (I boil in my kettle and then pour over) for 30 or so minutes. If you think ahead, you can soak in room temperature water (I like to use filtered) for four to eight hours. Raw Cashews: These are your “cheese” in this sauce! For this recipe, we’ll soak the cashews until soft, and then drain and rinse them.Okay, first let’s talk about the 8 ingredients you’ll need to make this recipe: So, credit to the amazing team of chef’s at Donna Jean for inspiring this recipe!! (Though I’m not going to lie – their’s is STILL better than mine because they cook it in a pizza oven where the bottom gets delightfully crispy, so if you have the chance…go try their version!) And it is the best homemade vegan mac and cheese recipe that I have ever had. From there, I got to work, creating my own version of their epic recipe. While they couldn’t share it with me, they did share the ingredients list. It is luscious, and I could never figure out how they did it.Īfter a number of tries, I sent them a message asking for the recipe (gotta try, right?). I went there far too often for their vegan pizzas, delicious seasonal appetizers, and of course – their cast-iron vegan mac and cheese. In my first solo apartment, I lived within walking distance of this spot. I found my favorite vegan mac and cheese at Donna Jean in Banker’s Hill, San Diego. They’re good, but to me, they’re not mac and cheese. For me, those flavors just pull me too far away from that classic mac and cheese taste that I’m after. I know lots of people love their butternut squash or sweet potato-based mac and cheeses. They’ve been good, but usually they tasted like noodles in some sort of veggie sauce – not the mac and cheese I was craving. Since going dairy-free, I’ve tried a lot of vegan mac and cheese recipes over the years. I’ll say it – after years of testing vegan mac and cheese recipes, this is my favorite and best vegan mac and cheese reci pe. Creamy and smooth, with a crispy top and a luscious sauce enveloping all the glorious noodles (gluten-free, if you’re like me)! It is a little bit of heaven on Earth.
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