Luckily, with just a few easy swaps, making plant-based mac and cheese is easy and nothing short of delicious. Aside from cheese, most macaroni and cheese recipes call for cow’s milk and butter. Traditional macaroni and cheese heavily relies on dairy. Of course, chefs have enhanced the childhood classic by adding glugs of truffle oil or crispy vegan bacon, but the fact that this comforting pasta dish can go high or low speaks to its universal appeal. Defrost slowly when ready to eat.Taste buds evolve as we age and palates become more refined with experience, but there is no such thing as aging out of mac and cheese. You can also freeze leftovers in a freezer safe container as it freezes great.It may need more salt depending on how much milk you add. Add splashes of milk and mix until you have the right consistency. You can reheat this in the microwave or in a pot with a splash of nondairy milk (I use cashew) and mix well.I did not add any liquid to this when I made it, but depending on what you use it for, you may want to thin it out with some water, water from the boiled veggies or pasta water if making mac and cheese.See the comments for others that have tried using white miso. If you don’t have chickpea miso, you can try using a white miso although it will be a little more mild in flavor so you may need more.I did try it with multiple nuts and liked the taste of the cashews best. You can also try subbing with another nut if you are allergic to cashews, I suggest walnuts or macadamias, however the flavor will be different. It will still be pretty good in taste, but just lacking some of those elements. You can make this nut free by eliminating the nuts, however you will lose some of the thickness and creaminess.You can also soak them overnight prior to boiling with the veggies or just boil them with the veggies. If you are not using a high speed blender, you can grind the dry cashews into a fine powder using a coffee grinder (do not boil them for this method).It also won't work to substitute with something that is not an actual potato (such as another root vegetable). I used red potatoes but any starchy potato will work, just don’t use sweet.Nutrition info is for cheese sauce only.
Serving size for nutrition info is ½ cup.
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