I just recently learned that for many Americans, Thanksgiving is not complete without mac & cheese. Was everyone aware of this except for me?
It was never just something we had at our dinners! This year I thought it would be fun to try out a new recipe because let’s face it, mac & cheese is delicious at any time of year.
For added texture I baked this pasta with some “breadcrumbs.” This step is technically optional, but I recommend trying it at least once. The sauce is pretty thick and the topping lends a pleasant nuttiness to the overall dish.
Unlike many vegan sauce recipes, this variety does not use cashews which I found convenient. As much as I enjoy using them, they’re not the most ethical and are pretty expensive.
When testing this meal on my family, I found that it was enjoyed by both the avid carnivore/dairy eaters and the vegans alike! It’s rare to find a dish that satisfy all palates, so this will certainly be on rotation again.
There is something very satisfying about al dente noodles wrapped in a velvety cheese sauce, baked into one cohesive slice. True comfort food you can feel good about!
How perfect is this towel for the holiday?
I know I will be making this long after Thanksgiving and I hope you try as well. The recipe is inspired by From My Bowl and yields 8 servings. Please let me know your thoughts by tagging @garlic_head on Instagram!
- 1 16 oz box pasta of choice
- 2 medium sized potatoes, scrubbed and roughly chopped
- 2 large carrots, washed and diced
- 8 TBS nutritional yeast, divided
- 1 cup plain almond milk
- 4 TBS tahini
- 2 tsp garlic powder, divided
- 1/2 tsp smoked paprika, optional
- 1 tsp salt
- 2 tsp apple cider vinegar
- 1 cup almonds, roasted
- Boil two separate saucepans of water on the stovetop. Once both are ready, add potatoes and carrots to pot#1 and boil for about 10 minutes until soft. Add pasta to pot #2 and cook according to package directions. Drain both in separate colanders.
- Preheat your oven to 350 F. In a food processor, take your almonds and combine with 2 TBS nutritional yeast and 1 TBS garlic powder. Pulse until a breadcrumb-like texture forms. Remove from food processor and set aside for later.
- Add cooked potatoes and carrots to food processor along with 6 TBS nutritional yeast, tahini, 1 tsp garlic powder, paprika if using, salt, and apple cider vinegar. Blend until a smooth sauce forms with minimal chunks.
- Combine cooked pasta and sauce in a large bowl. Oil a 9 x 13 baking dish a spoon pasta inside. Top evenly with reserved almond “breadcrumbs.”
- Bake for 10 minutes and broil for 2-5 additional minutes, until topping is browned but not burnt. Serve immediately and enjoy! If not eating right away I recommend reheating in the microwave and splashing a little almond milk on top, as it can dry out quickly.