Vegan Meaty Mac and Cheese

Name: Vegan Meaty Mac and Cheese
Prep time: 10 min
Cook time: 45 min
Total time: 55 min
Ingredients: 400 g macaroni (spirali or rigatoni (or gluten free alternative)); 60 g cashews (sub for tahini for nut free); 45 g nutritional yeast; 3 tbsp corn starch; 1 lemon (juice of); 1 tsp salt; 1 garlic clove; 1 tsp dijon mustard; ½ tsp paprika; ½ tsp turmeric; 1 pinch chilli powder; 250 ml water; 250 ml non-dairy milk; 100 g walnut halves; 1 tbsp dark soy sauce (or tamari for gluten free); 1 tsp miso paste; 3 garlic cloves; 1/2 red onion (roughly chopped); 1 tsp smoked paprika; 1 tsp dried oregano; 1 tbsp liquid smoke or BBQ sauce; 1 tbsp maple syrup; 1/4 - 1/2 tsp chilli powder (optional); Sea salt and black pepper; Block of extra firm tofu (pressed and most liquid removed); 100g vegan cheese (grated)

GFO / NS / VG

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vegan meaty mac and cheese in a baking tray

Introducing the ultimate comfort food; my vegan meaty mac and cheese. Now we all know and love mac and cheese, creamy, cheesy, and oh-so-satisfying, but this plant-based twist on a classic favourite features a rich, velvety cheese sauce with really ‘meaty’ vegan protein. If you’re looking for a total crowd pleaser – this is the recipe. Pasta coated in a creamy cashew sauce with chunks of smoky plant-based walnut meat. Easy to make and irresistibly delicious, this vegan pasta dish will tick all the boxes for a comforting all rounder.

A new take on the classic mac and cheese

Mac and cheese has been around for years but you might be surprised to learn that this iconic dish was actually first referenced during the Roman Empire in 160BC where Marcus Porcius Cato wrote about recipes for holidays and gatherings. One of which called ‘Placenta’ and made with layers of cheese between stacked sheets of dough. However it was not until 1937, after the Great Depression, when Kraft Foods introduced its version of mac and cheese to the United States that it became the household name it is today.

I have been making my 10 Min Mac and Cheese for probably the last 8 years as it’s so fast and delicious. We have it most weeks! I therefore wanted to add something a little extra with my homemade walnut meat. Full of flavour to replicate the meaty texture and depth of real mince, but plant-based!

What you need to make vegan meaty mac and cheese

Cashew cheese

macaroni, rigatoni, spirali or other favourite tube-shaped pasta
cashews
nutritional yeast
corn starch
lemon
garlic clove
dijon mustard
paprika
turmeric
chilli powder
non-dairy milk
water

Walnut meat

walnut halves
dark soy sauce (or tamari for gluten free)
miso paste
garlic cloves
red onion
smoked paprika
dried oregano
liquid smoke or BBQ sauce
maple syrup
tsp chilli powder, optional
Sea salt and black pepper
extra firm tofu

For topping

vegan cheese

Substitution and Ingredient Notes

Macaroni: You can use any of your favourite pasta shapes, but elbow (curved) macaroni will be the best at holding on to the creamy cheesy sauce. I personally love to use rigatoni or spirali, as pasta with groves holds on to the sauce best. If you’re making this recipe gluten free substitute for your favourite gluten free pasta.

Cashews: If you want to make this nut-free, substitute for tahini.

Nutritional yeast: This is a staple in any vegan household for that cheesy flavour! You can find it in any supermarket.

Turmeric: This spice is really important to create that delicious yellow colour of mac and cheese, so don’t skip!

Chilli powder: If you aren’t a fan of spice, these can easily be left out of the recipe for a more mild dish.

Dark soy sauce: This is found in most supermarkets and adds colour to the walnut meat. It’s a great staple to keep in the cupboard for colouring foods for that added depth.

Miso paste: Miso does a fantastic job of bringing umami and depth to the “meat”.

Liquid smoke: Another great staple to have in the cupboard of a vegan household. It lasts forever and gives that smoky BBQ flavour to foods. You can subsitute this for BBQ sauce if you can’t get your hands on it.

Extra firm tofu: It’s important you use extra firm, and press this first to remove as much liquid as possible. I use this tofu press and it’s lasted me about 8 years. Extra firm tofu will add protein, texture and bulk to the meat to replicate mince in a more realistic way.

Food processor: It is best to use a food processor for the walnut meat, as this needs to remain lumpy and textured, rather than smooth.

Blender: For the cashew cheese you’ll ideally need a high speed blender to make it super smooth. If your blender isn’t the most powerful, simply soak the cashews in boiling water for an hour, or in water in the fridge overnight to make them softer and easier to blend. Blend the ingredients until it is super smooth, making sure there are no gritty pieces of cashews.

How to make vegan mac and cheese

Firstly prep the walnut meat. Add all of the walnut meat ingredients, except the tofu, to a food processor and blitz in bursts until combined and it forms a mince-like texture. Make sure not to over blend as it needs to be lumpy, not a paste.

Add the walnut “meat” ino a bowl and crumble in the tofu with your hands. Then stir through until everything is mixed thoroughly and the tofu is coated in flavour. Taste and adjust seasoning.

Then, in a large frying pan, heat a little oil and then fry the walnut “meat” over a medium heat for 15-20 minutes until it starts to crisp up and the moisture has reduced. Set this aside.

Meanwhile, measure out and blend all of the cheese sauce ingredients together in a high speed blender. Start by blending on a low speed, increasing the speed until the sauce is completely smooth. This will take a couple of minutes, so be patient until it’s no longer gritty. If you don’t have a high speed or powerful blender, soak your cashews in boiling water for an hour or in water overnight.

Bring a pan of salted water to a boil. Add the pasta in to cook until al dente (around 8-10 minutes).

Then preheat the oven to 200ºC (400ºF) ready for baking your mac and cheese.

Once the pasta is cooked, drain and return to the pan. Stir in the cashew cheese sauce with the pasta over a low heat, stirring until the sauce thickens a little.

Pour half of the mac and cheese into a large and deep baking dish. Don’t worry if the sauce is a little runny still, as this will thicken up in the oven.

Next, sprinkle over some walnut meat, stirring through once or twice (don’t overmix to change the colour of the pasta). Then repeat this with the remaining mac and cheese, and walnut meat.

Finally, top with a generous helping of vegan cheese so this can melt in the oven. Place in the oven and bake for 10-15 minutes until golden brown. Dig in and enjoy!

Fancy more comforting vegan pasta recipes?

Did you make this vegan meaty mac and cheese recipe? Please rate and review the recipe below, and leave me a comment! I love to hear your feedback, and if you’re enjoying my recipes. Make sure to take a photo, tag me @MadeleineOlivia and tag it #MadeleineOlivia.