Can A Vegan Mac 'N' Cheese Satisfy A Mac 'N' Cheese Lover?

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Q loves mac & cheese, but he’s lactose intolerant! Can Merle come up with a vegan mac & cheese recipe that’s just as good as his mom’s classic mac recipe?

Blend your own cashew cheese in Goodful’s two-in-one blender/food processor: https://bzfd.it/38OLjrQ

Vegan Mac ‘N’ Cheese
Servings: 6
INGREDIENTS
1 cup raw cashews
Warm water, for soaking cashews
1 head of garlic
5 tablespoons olive oil, divided
3 teaspoons kosher salt, divided
3 cups cold water
1¼ cups panko bread crumbs
½ teaspoon paprika
2 tablespoons vegan butter
3 cloves garlic, minced
3 tablespoons all-purpose flour
2 teaspoons apple cider vinegar
3 tablespoons nutritional yeast
¼ teaspoon ground turmeric
¾ teaspoon freshly ground black pepper
3 cups cooked elbow pasta, cooked according to package instructions until al dente

PREPARATION
1. Add the cashews to a medium bowl and cover with warm water by 1 inch. Soak for 3–4 hours, until the cashews are softened and plump, then drain.
2. While the cashews are soaking, make the roasted garlic: Preheat the oven to 400°F (200°C).
3. Cut off the top ½ inch of the head of garlic and drizzle with 1 tablespoons of 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, remove all of the cloves from their skins.
4. Add the soaked cashews and roasted garlic cloves to a high-powered blender. Add the cold water and blend on high speed until completely smooth. 30–60 seconds. Set aside.
5. Heat 2 tablespoons of olive oil a 12-inch cast iron skillet over medium-high heat. When the oil is shimmering, add the panko, paprika, and 1 teaspoon of salt and mix with a spatula to coat with the oil. Toast for 3–5 minutes, until the bread crumbs are lightly golden brown, stirring occasionally to prevent burning. Remove the panko from the pan and set aside.
6. In the same skillet, melt together the vegan butter and remaining 2 tablespoons of olive oil. Add the minced garlic and sauté for 2–3 minutes, until fragrant but not browning. 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.
7. Add the blended cashew mixture to the skillet and whisk well to combine with the roux. Add the nutritional yeast, apple cider vinegar, turmeric, pepper, and remaining 2 teaspoons of salt. Reduce the heat to medium-low and simmer the sauce for 2-3 minutes, until slightly 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 more water, 2 tablespoons at a time, until it is the desired consistency.
8. Add the elbow noodles and toss until well coated in the sauce.
9. Sprinkle the toasted bread crumbs on top of the pasta in an even layer.
10. Bake for 15-20 minutes, until the sauce is bubbling around the edges of the skillet and the bread crumbs are deep golden brown.
11. Serve hot.
12. Enjoy!
RECIPE BY: Karlee Rotoly

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Comments

Merle O'Neal says:

Hey everyone, thanks for watching! Mac n cheese has always been one of my favorite dishes — and I don’t know about you, but I’m NOT giving that comfort up just because I eat plant based — hopefully this video proves you don’t have to. 😊 Who else should I have on the show?? What else should I veganize?? SO MANY QUESTIONS. Help a girl out 💚

Ebonie Nicole says:

❤❤❤❤❤❤❤#goodluckforever

BREANTONIA says:

Just cooked this and WOW! I love. Thank you!!!

gudalpesanz says:

That's not vegan mac-n- cheese. There's mozzarella cheese in it which is a dairy product.

Unusually Sane says:

I love variety. I make my own dairy mac n cheese but I do love me vegan mac n cheese. I wrote down both Sage's and Merle recipes 🙂
Edit: Spelling names correctly.

smudgiemudge says:

America will never be sustainable sadly. 🙁 In these yeehaw middle states there's no cute vegan cafes and such. And vegan options are so limited.

19EBKEC300_Nishita _Tailor says:

add the amount of garlic you want cozz "that's your business"

Ally Ingram says:

Yes the mac and cheese looks good but the two of you look good together as well. I saw some Chemistry looks between you two. Okay, maybe its just me. Great video thanks for sharing.

Linda G says:

Merle, you and Q are fabulous together! Great chemistry. And I just love your comment that "vegans are the culinary McGyvers of the world." So true! And you, my dear, are a GREAT McGyver.

Cordela Cordelia says:

Yea some trust creamcheese but it must be without Gelatine but I Trust you guys are aware of it

Talei Lama says:

Great friendship going on here. Grown ups acting like big kids

Sharon Felix says:

Q is a fine man!

Antonio Kinsey says:

I made this and it was really good.

Danielle Wallace says:

Even though I honestly wasn't to try this but watching them prepare this makes much NOT want to go back vegan. Just say'n.

Julia says:

So I made it and I really wanted to loves this, but I'm a little disappointed… 🙁 the bread crumbs were really good, but just the pasta with the sauce tasted so watery and tasted almost like nothing (although I used less water than in the video). I reminded me a little bit of cauliflower. Maybe it would be less watery with plant based milk instead of water.

Melissa Lynn says:

Cow burps, not farts 🤓

Melissa Gruenhagen says:

Doesn't seem as much of a cooking show as let's see how cool we can appear to be. Definitely seems aimed at a teen audience.

Saee A says:

Vegan doesn’t always mean healthier.

MrAlexdoesmovies says:

This is great for lactose intolerants like me!

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