Vegan loaded macaroni and cheese that will knock your socks off. This ultimate smoky cheesy American classic is now one of my favorites.
I didn’t grow up eating macaroni and cheese, mind you, I grew up on a tiny island in the middle of the Atlantic ocean. We had spaghetti and Fusilli, and maybe Farfalle.
Just dive right in…
We just love to dive into this cheesy goodness once in a while. It’s certainly not the healthiest, but, who cares if it’s just once in a while. Although, we’ve had the pleasure of eating this dish quite often for the past few weeks while I tried to perfect the recipe.
For me, the key is getting the cheesy sauce just right – not too thick, and not too thin. It needs to be gooey but not dribbling.
When everything is right this pasta will take you to the next level of happiness. All the cheesiness and the smokiness from the Vivera bacon pieces are just pure heaven.
Vegan loaded macaroni and cheese with ‘bacon’
- 1 1/2 cup Cashews
- 200 g Dayia medium cheddar style cheese
- 1 tbsp Vegan parmesan cheese
- 2 cup Plant milk
- 1/2 tbsp vegan buillon powder
- 1/2 tsp granulated onion
- 1/2 tsp granulated garlic
- Pinch of cayenne
- 500 g Macaroni pasta
- 1/2 cup Panko breadcrumbs
- 175 g Vivera veggie Bacon pieces
- 2 tbsp Fresh parsley
- Soak your cashews for 8 hours or up to overnight. However, if you are anything like me you’ll probably forget to soak the cashews. You can then boil them for around 10 minutes and then set aside.
- In a casserole pour the plant-milk, add the Daiya medium cheddar style, Violife Prosiciano cheese and spices and allow simmering until the cheese is completely melted.
- Put the cheese sauce and the cashews in a high-speed blender and blend until smooth.
- Boil the pasta according to the directions. Pour the sauce over the pasta and blend well.
- Fry the Vivera veggie bacon pieces on medium heat until it starts to crisp up a little. Take about 1/3 and set aside. Stir the remaining bacon pieces in the cheesy sauce. Chop the 1/3 of the bacon pieces into small bits and put back in the pan along with the panko breadcrumbs, fry in a little bit of oil until golden. Add fresh parsley.
- Serve the macaroni with some of the panko mix sprinkled over for decoration and added flavor.
- For a Gluten-free version: Use Gluten-free pasta and skip the Panko breadcrumbs. We used toasted seeds which we chopped up and it was lovely.
If you try this recipe, I would love to hear from you! Please leave a comment down below or take a photo and tag me on Instagram @abiteofkindness