Vegan Poblano Macaroni And Cheese Recipes

VEGAN MAC & CHEESE WITH POBLANO

Steps:

• Bring a large pot of water to a boil. Once boiling, cook your pasta according to package instructions.
• To make the cheese sauce: Preheat a large oven-safe skillet over medium heat. Add the butter and let it melt. Once melted, add the arrowroot starch, and whisk continuously for 1-2 minutes, it will be clumpy at first.
• Slowly add the milk while whisking, then add the dijon mustard, nutritional yeast, garlic, salt, and pepper. Whisk for another minute or so, until there are no more clumps. Turn the heat down to low and let it simmer for about 5-10 minutes.
• Make sure you taste the seasoning at this point. You want it to be pretty salty and cheesy, so if you need more salt or nutritional yeast, add it in. Also, if you want the sauce to be extra thick, leave it as it is. But you can always add more milk if you want to thin it out a bit.
• Meanwhile, broil the poblano pepper. Turn your broiler on high, and place the poblano skin side up on a small baking sheet. Drizzle with a small amount of olive oil, and broil on the top rack for 5-8 minutes. Remove when you start to see black char marks on the skin.
• Let the poblanos cool enough to handle them, then chop them up and set aside.
• Once your pasta is done cooking, and the sauce is done simmering, it is time to assemble.
• Drain the pasta and add it to the skillet with the cheese sauce, then add in the chopped poblanos. Use a wooden spoon to stir everything together until the pasta is completely coated in the cheese sauce. Then remove from the heat and spread it out in an even layer.
• To make the vegan parmesan, blend (in a blender or food processor) the cashews, nutritional yeast, and salt until it turns into a powder (basically the texture of ground parmesan).
• Sprinkle your desired amount of vegan parmesan all over the top of the pasta, and put the skillet under the broiler for 3-5 minutes, until the top is golden brown and crispy.

VEGAN POBLANO MACARONI AND CHEESE

Steps:

• Add the cashews to a small bowl and cover with hot tap water to soak for 20 minutes. Drain and set aside.
• Meanwhile, combine the potatoes and carrot in a medium pot with 4 cups water, salt liberally, and bring to a boil over medium heat. Cook until the vegetables are fork-tender, 15 to 20 minutes. Reserve 1½ cups of the cooking liquid, then drain.
• While the potatoes and carrots cook, bring 8 cups water in a medium pot to a boil over high. Salt liberally, add the elbow pasta and cook until al dente according to package directions. Drain and return to the pot.
• While the potatoes and pasta cook, char the chiles: Place the poblano chiles and jalapeño, if using, directly on the grate of a gas burner and turn the heat to high. Cook, using heatproof tongs to turn the chiles so they blister and blacken on all sides, 8 to 10 minutes. Set aside to cool. Remove the stems and seeds and discard, then slice the chiles and set aside a few for garnish.
• Working in batches if necessary, blend the potatoes, carrot, cashews, chiles, nutritional yeast and the reserved potato cooking water until smooth. Taste and season with salt. Add the sauce to the pasta and stir to coat. Turn the heat to low and let sit for about 5 minutes so the pasta absorbs some of the sauce. Serve hot, garnished with the reserved chiles.

VEGAN MAC AND CHEESE

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.