I think most people would agree that there is just something about macaroni and cheese that makes you feel all warm and snuggly inside.

A happiness that is reserved for this, one of America’s most famous comfort foods.

Mac and cheese recipes span from the most basic boxed version to the chef inspired creations with truffles or bacon or gruyere. And while you might have an ultimate favorite, chances are you are fond of more than just one.

So what happens when you decide not to, or are unable to eat dairy. Those deeply ingrained cravings for mac and cheese don’t just evaporate.

What is one to do with such unfulfilled longings?

Fake cheese is…well…fake cheese. Its never going to be cheese. There is a point where you have to accept that nothing is going to have the exact taste of cheese.

But don’t start to panic yet!

The next step in filling that empty hole, begins with a deeper inquiry into the nature of our desire. Just what is it that we love so much about mac and cheese?

Its been on the American menu since the late 1800’s, so its not surprising that we have formed such a deep attachment to this dish. Of course, once faced with the idea that there will be no more mac and cheese, an equally deep feeling of loss arises. ‘This can’t be!’ You’re body screams in protest.

The logical remedy for me is to break it down to its essence. What does a dish that could fill such big shoes need to have…

…noodles, a thick, rich and creamy sauce, a warm and comforting flavor, and a universal family appeal.

I offer you my families vegan mac and cheese. There are no fake ingredients, and it’s a version that can fit in right next to your lineup of other mac and cheese interpretations. Its warm, creamy, comforting and even has that classic orange color!

My Kids’ Vegan Mac and Cheese

Ingredients

8 ounces whole grain elbow pasta

½ medium onion, roughly chopped

1 cup waxy potatoes, peeled and roughly chopped (approx. 1 med Yukon, or 2 small Red)

1 cup water

¼ cup raw cashews

1/4 cup carrots, chopped

1 ½ teaspoons sea salt

1 small or ½ large garlic clove

2 teaspoons Dijon mustard

1 teaspoon lemon juice, freshly squeezed

¼ teaspoon sweet paprika

1/8 teaspoon smoked paprika

2 teaspoons nutritional yeast (omit if you don’t have it)

1 cup pasta cooking water

2 Tablespoons olive oil

2 Tablespoons unbleached all purpose flour

Procedure

In a large pot, bring a pot of salted water to boil. Add pasta, and cook for 4 minutes.  Pasta will be al dente. Reserve 1 cup of the cooking water before draining and rinsing the pasta under cold water. Return pasta to the pot you cooked it in. Set aside.

In a medium saucepot, add onion, potatoes, carrots and water and bring to a boil. Cover the pot, lower the heat and simmer for 15 minutes or until vegetables are very soft.

Preheat oven to 350 degrees.

 In a blender or food processor, add the cashews, salt, garlic, mustard, lemon juice, paprika(s), nutritional yeast, softened vegetables with their cooking water and 1 cup of the pasta water to the blender and process until perfectly smooth.

-In the saucepan you used to cook the vegetables, heat olive oil over low/medium heat. Sprinkle the flour over the oil and whisk to make a roux.

   

Whisking regularly, cook for 3-4 minutes. Add the ‘cheese’ mixture from the blender and cook, whisking continually, until slightly thickened, about 2-3 minutes.

Pour the sauce into the pot with the cooked pasta and mix until completely coated. Spread mixture into a 9 x 12 casserole dish. You can totally eat it right now! But if you want a ‘baked’ mac and cheese experience, cover with foil and bake for 30 minutes. Remove foil and serve.