Switch up your mac game with this carb-loaded comfort dish from veteran cookbook author Robin Robertson and her cookbook, Vegan Mac & Cheese. Serve with a glass of vegan beer (check out the VegNews Vegan Guide to Beer) and dinner is served.
What you need:
16 ounces elbow macaroni
2 tablespoons olive oil, divided, plus more for preparing baking dish
1 cup unsalted raw cashews, soaked in boiling water for 30 minutes, and drained
1½ cups plain unsweetened vegan milk
1¼ cups vegetable broth
3 tablespoons nutritional yeast
1 tablespoon fresh lemon juice
½ teaspoon ground turmeric
⅛ teaspoon salt
⅛ teaspoon black pepper
1 small onion, chopped
3 garlic cloves, minced
2 cups sauerkraut, well-drained
2 vegan bratwursts, sliced
⅛ teaspoon smoked paprika
What you do:
- In a large pot, cook pasta according to package directions until al dente. Drain and return to pot.
- Preheat oven to 350 degrees. Lightly coat a 9 × 13-inch baking dish with olive oil. Set aside.
- In a high-speed blender, combine drained cashews, milk, vegetable broth, nutritional yeast, lemon juice, turmeric, salt, and pepper. Blend until smooth, stopping to scrape down sides as needed. Set aside.
- In a large skillet over medium heat, warm 1 tablespoon olive oil. Add onion and garlic, and cook until soft, about 5 minutes. Stir in sauerkraut, transfer to blender with cashew mixture, and blend until smooth.
- Return skillet to medium heat and warm remaining 1 tablespoon of olive oil. Add bratwurst slices and cook until browned on both sides, flipping once. Add bratwurst slices and sauce to reserved pasta, stirring well to coat with sauce.
- Transfer to prepared baking dish, spreading evenly. Sprinkle with smoked paprika, cover baking dish with aluminum foil, and bake for 20 minutes. Serve hot.