All Recipes

Vegan Stovetop-Style Macaroni and Cheese Recipe

Vegan Stovetop-Style Macaroni and Cheese Recipe
  • Category


  • Cusine



6 tablespoons vegetable shortening or palm oil

1 small onion, thinly sliced

2 medium cloves garlic, thinly sliced

1 1/2 teaspoons ground paprika

1 teaspoon granulated garlic powder

2 teaspoons tomato paste

2 teaspoons spicy brown or yellow mustard

4 ounces russet potato , peeled and thinly sliced

4 ounces roasted cashews

1/2 cup water

2 teaspoons miso paste

1/2 cup almond, soy, or rice milk

2 teaspoons hot sauce

Kosher salt to taste

1 box dry elbow macaroni


Melt shortening in a medium skillet over medium heat. Add onions and garlic and cook, stirring, until completely softened but not browned, about 4 minutes. Add paprika, garlic powder, and tomato paste, and mustard. Cook, stirring, until fragrant and mixture starts to sizzle, about 1 minute. Add potatoes and cashews and cook, stirring, until cashews are lightly toasted, about 2 minutes. Add water, miso paste, and milk. Bring to a boil, reduce to a bare simmer, and cook, stirring frequently, until potatoes are fully tender, about 10 minutes. Transfer mixture to the jar of a high-powered blender . Add hot sauce and a pinch of salt. Start on low speed and slowly increase speed to high. Blend on high speed until completely smooth, about 2 minutes, adding water a few drops at a time as necessary to thin to desired consistency. Season to taste with more salt. In a large pot, cover macaroni with cold water by 2 inches. Season heavily with salt. Bring to a boil over high heat, stirring, and cook, stirring occasionally, until macaroni is just tender . Drain macaroni, reserving half cup of cooking liquid. Return macaroni to pot. Add sauce, set over high heat, and cook, stirring, until macaroni is evenly coated with sauce, about 1 minute, adding extra cooking liquid as necessary to achieve a creamy consistency. Serve immediately.