Smoky Vegan Macaroni and Cheese

This recipe is based on a recipe created by vegan chef Jerri Hastey (Jessica Chastain’s mom). I saw it in a magazine (can’t remember which one), made a couple of tweaks to suit my tastes, and BAM. This is good. Careful – it’s addictive!

Ingredients:

  • 1 sweet potato
  • 1 medium white or yellow onion, diced
  • 8 oz. cremini mushrooms, sliced
  • 1 tablespoon extra virgin olive oil
  • 1 teaspoon liquid smoke
  • 1 box of quinoa rotini pasta (8 oz.)
  • 1/4 cup vegan buttery spread
  • 1/4 teaspoon fresh nutmeg, grated
  • 1/2 teaspoon onion powder
  • 1 tablespoon fresh lemon juice
  • 1 cup unsweetened non-dairy milk
  • 2 tablespoons sriracha chili sauce
  • 8 oz. Daiya cheddar shreds
  • 1 1/2 teaspoons salt, divided
  • pepper to taste
  • nutritional yeast to garnish

Preparation:

  1. Heat oven to 400 degrees. Pierce the potato several times with a fork, place it on a baking sheet lined with foil, and bake it until tender – about 45 minutes. Peel the potato and set it aside.
  2. In a mixing bowl, toss together the mushrooms, onions, olive oil, liquid smoke, and about 1/2 teaspoon of salt. Place on a baking sheet and cook for 10 minutes, stirring once. Remove from the oven and set aside.
  3. While mushrooms are cooking, boil pasta per package directions until it is al dente. Reserve 1/2 cup of the pasta cooking water.
  4. Lower the oven temperature to 350 degrees. In a large bowl, mash the sweet potato until it is smooth. Add pasta water, 1 teaspoon salt, vegan buttery spread, nutmeg, onion powder, lemon juice, non-dairy milk, sriracha, and Daiya cheddar shreds, and stir until smooth.
  5. Fold in pasta, onions, and mushrooms.
  6. Bake, covered, in a lightly greased baking dish for 30 minutes.
  7. Remove from the oven and let sit for 5 minutes.
  8. Sprinkle with nutritional yeast and serve!