Vegan Curried Mac & Cheese

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Macaroni and cheese is the ultimate comfort food. It's warm, creamy and so satisfying. And when you turn it into a cheesy curry flavoured mac and cheese, you've got something even more mouth watering!

In this recipe I used a cashew cheese sauce. Feel free to replace that with any shredded vegan cheese of your choice. They're not so easy to find in Langkawi so I opted to use good ol cashew nuts.

I used a meat curry powder in this recipe, but you can use any other curry powder mix that you like. So have fun with it!

Love,
Elliz

Vegan Curried Mac and Cheese

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Yield: 4

Author: Elliz Azhar

Prep time: 1 HourCook time: 30 MinTotal time: 1 H & 30 M

Ingredients

Cashew Cheese Sauce

• 150g raw cashew nuts, soaked for 1 hour
• 250ml or 1 cup water
• 1/2 cup nutritional yeast
• Juice of 1/2 a lemon
• 1 clove garlic
• 2 bird's eye chilies

Curry Bechamel

• 500g macaroni
• 60ml vegetable oil
• 25g all purpose flour
• 60g curry powder
• 500ml or 2 cups oatmilk
• 2 or 3 sprigs curry leaves
• 1 white onion, finely diced
• 4 cloves garlic, sliced
• Salt to taste

Breadcrumb Topping

• 1 cup panko breadcrumbs
• Salt to taste
• 1 tsp freshly ground black pepper
• 3 tbsp nutritional yeast
• 2 sprigs curry leaf
• 1 clove garlic, pounded or 1 tsp garlic powder
• 1 bird's eye chili, pounded or 1 tsp chili flakes
• 1 tbsp vegetable oil

Instructions

1. Cook macaroni according to the package instructions, but drain about 2 minutes before the specified time. Drain and rinse under cold water to prevent any further cooking. The texture of the macaroni should be under al dente.
2. Soak the raw cashew nuts in hot water for 1 hour, or boil on the stove for 15 - 20 minutes to soften.
3. Once softened, drain and rinse. Add to a blender with nutritional yeast, garlic, bird's eye chilies, nutritional yeast, water and lemon juice.
4. Blend until super smooth. Set aside while we prepare the bechamel sauce.
5. Set a pot on medium heat. Pour in 60ml of oil. Once the oil has heated up a bit, add in the finely diced onions, sliced garlic and curry leaves.
6. Cook until the onions are translucent and fragrant.
7. Lower the heat to medium low and add in the flour and curry powder.
8. Quickly stir the dry ingredients into the oil.
9. Cook until the flour and curry powder mixture starts to brown.
10. Then slowly stream in 500ml of oatmilk while stirring at the same time to prevent any lumps.
11. Once all the oatmilk has been incorporated, keep on cooking until the mixture starts to thicken.
12. Then pour in the cashew cheese sauce and stir everything to combine.
13. Taste and season with salt if necessary.
14. Turn off the heat.
15. Stir in the macaroni and serve immediately as a side, or a main with some salad.

Topping

1. Mix panko bread crumbs with nutritional yeast, salt, pepper, garlic, chili, oil and curry leaves.
2. Spoon the macaroni and cheese into an oven safe dish and cover generously with the bread crumbs.
3. Bake at 180°c for 10 - 15 minutes, rotating halfway until the bread crumbs are golden.
4. Alternatively, spread the breadcrumbs on a baking tray lined with parchment paper and bake on its own for 10 minutes. Then sprinkle on top of the macaroni and cheese.

https://www.thekampungvegan.com/home/vegan-curried-mac-and-cheese

The Kampung Vegan

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