The Ultimate Vegan Mac and Cheese

Instructions

1. Soften your cashews (both for the cheese and sauce, separately) by soaking them in hot water for 10 minutes, then drain them.
2. Add all the cheddar-Gruyère cheese ingredients (without the agar and water) to a blender and blend until completely smooth. If you’re using hazelnuts, these may take a little longer to blend, so be patient.
3. Prepare 2 silicone cheese molds or spray 2 large, round cereal bowls with oil.
4. Before you begin boiling the agar agar, make sure everything you need is nearby. The cheese will start to set quickly, so you need to work even more quickly. Keep these items nearby while you boil the agar: the cheese mixture, a whisk, your prepared molds, and a heat-resistant rubber spatula.
5. In a medium saucepan on the stove, combine 1 1/2 cups of water with your agar agar powder and bring it to a slow boil over medium heat. Set a timer for 4 minutes and continue boiling, whisking frequently. If your mixture is boiling too quickly, turn the heat down.
6. Pour your cheese mixture into the boiling agar and whisk well to combine. Continue whisking until the mixture is smooth and thick.
7. Turn off the heat, then use a heat-resistant rubber spatula to quickly transfer the cheese mixture into your prepared molds. Leave the cheese out at room temperature for about 5 minutes, then transfer to the refrigerator to chill completely.
8. Once your cheese has fully chilled and set (about 1 hour in the refrigerator), shred it with a box grater or other cheese shredder.
9. Cook your macaroni according to the al dente package instructions, or 1 minute less than the package instructions if al dente isn’t specified. Drain the pasta and rinse it in cool water to stop it from cooking further.
10. Preheat your oven to 350°F (180°C) and spray a 13x9” casserole dish with oil. Set the dish aside for now.
11. Add 1 1/2 cups of water, 1/2 cup of soaked cashews, and 1 tablespoon of cornstarch to a blender and blend until completely smooth.
12. Transfer the cashew cream to a medium heavy-bottom pot and heat it over medium-low to medium heat, whisking constantly, until it starts to bubble. Cashew cream burns easily, so don’t turn the heat too high.
13. Add 1 cup of shredded cheddar-Gruyère cheese to your cashew cream and continue whisking until it’s melted and smooth. Continue adding cheese 1 cup at a time until all the cheese has been incorporated into the mixture.
14. Add your cooked macaroni to the cheese mixture, then stir to fully coat the pasta in cheese.*
15. Pour your macaroni and cheese into your prepared casserole dish and bake for 20 minutes. For a melty, golden brown top, broil for an additional 2 to 3 minutes.
16. You can serve your vegan mac and cheese hot from the oven or let it cool slightly to allow the melted cheese to thicken a bit.

For stovetop pasta, feel free to stop after combining the pasta and cheese together; skip the baking and serve it from the pot.

Although you could, I don't recommend using store-bought vegan cheese for this recipe, as results will vary. If you do use store-bought cheese, you'll need to add 1 teaspoon of paprika, 1/2 tablespoon of salt, and 1/2 teaspoon of pepper to your cashew cream.

This cheese recipe makes about 860 g. (just under 2 lb.) of vegan cheese.

Make sure you're using agar agar POWDER, not flakes for this recipe. If you're using flakes, you'll need 9 tablespoons instead of 3.

The cheese will set faster if you use a larger number of smaller molds.

To make a breadcrumb topping, combine 1 cup of panko breadcrumbs with 3 tablespoons of melted vegan butter, then add it to the top of your mac and cheese after 10 minutes of baking.