vegan mac-n-cheeze with shiitake bacon

It’s raining today In Los Angeles which is a rare occurrence but a much-needed one. When it’s raining and cold, I’m always in the mood for something warm and comforting.

I have made many versions of vegan Mac over the years, but this one is the quickest and easiest to make in my opinion.

So let’s get to it.

This recipe is,
Savory
Creamy
satisfying

vegan mac n cheeze with shiitake bacon

Patty Malcolm | Chickfoodtv

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Prep Time 15 minutes mins

Cook Time 30 minutes mins

Total Time 55 minutes mins

Course dinner

Servings 4

Ingredients

  

1x2x3x

• 1 tablespoon vegan butter I use miyokos
• 2 cups unsweetened almond milk
• 1 cup nutritional yeast
• 2 cups raw cashews soaked overnight
• juice of one small lemon
• 1 tablespoon garlic powder
• 1 tablespoon onion powder
• 1 teaspoon salt or to taste
• 1/2 turmeric powder
• smoked paprika for garnish (optional
• chives finely minced for garnish (optional)
• Shiitake bacon for garnish optional
• Shiitake bacon
• 1 pound shiitake mushrooms stemmed and sliced ¼ in thick
• ¼ cup grapeseed oil or other cold pressed vegetable oil
• 1¼ tsp fine sea salt
• freshly ground black pepper

Instructions

 

• SOAK. Soak raw cashews covered in water overnight on countertop covered with a. dish towel.
• BLEND. Add cashews, almond milk, lemon juice and seasonings to a blender and blend until smooth.
• ADJUST. Taste and adjust seasonings if desired. 
• HEAT. Transfer Cheese sauce to a medium saucepan and heat on medium low heat. until warmed.
• POUR. The cheese sauce over your choice of pasta and stir to incorporate.
• GARNISH. Garnish with smoked paprika, shiitake bacon, chives and serve immediately.
• ENJOY!
• Shiitake mushrooms
• PREHEAT. Preheat oven to 375 degrees.
• MEANWHILE. In a large bowl, toss sliced mushrooms with sunflower oil, sea salt, and freshly ground pepper. Allow to marinate 30 minutes before cooking.
• LINE. Line a baking sheet with parchment paper. Layout shiitake mushrooms in a single layer on baking sheet and bake for about 30 minutes, until steam disappears and the shiitakes are evenly browned.They will shrink considerably. 
• COOL. Remove the mushrooms and allow to cool, mushrooms will crisp as they cool. 

Tried this recipe?Let us know how it was!