Vegan Lobster Mac and Cheese

About this recipe

Discover a delightful twist on classic mac and cheese with this vegan version that features the rich flavors of vegan 'lobster' made from sustainable ingredients. Utilizing hearts of palm and a luscious plant-based cheese sauce, this dish delivers creamy comfort while adhering to a vegan diet.

Ingredients

• 1 pound macaroni
• 1 cup raw cashews, soaked
• 1 cup vegetable broth
• 1 cup unsweetened almond milk
• 2 tablespoons nutritional yeast
• 1 tablespoon lemon juice
• 1 teaspoon garlic powder
• 1 teaspoon onion powder
• 1/2 teaspoon paprika
• 1/2 teaspoon turmeric
• 1/2 teaspoon sea salt
• 1/4 teaspoon black pepper
• 1/4 teaspoon cayenne pepper
• 1/4 cup vegan butter
• 1/4 cup all-purpose flour
• 1 cup hearts of palm, chopped (or vegan lobster meat)
• 1/2 cup vegan cheddar cheese, shredded
• 1/2 cup vegan mozzarella cheese, shredded
• 1/4 cup breadcrumbs
• Fresh parsley, for garnish

Directions

1. 1

   Preheat the oven to 350°F (175°C).

2. 2

   Cook the macaroni according to package instructions; drain and set aside.

3. 3

   Blend soaked cashews, vegetable broth, almond milk, nutritional yeast, lemon juice, garlic powder, onion powder, paprika, turmeric, sea salt, black pepper, and cayenne pepper until smooth.

4. 4

   In a skillet, melt vegan butter over medium heat; whisk in flour until smooth and bubbly.

5. 5

   Gradually add cashew mixture, whisking constantly. Cook until thickened, about 5 minutes.

6. 6

   Stir in hearts of palm, vegan cheddar, and mozzarella. Combine until cheese melts.

7. 7

   Mix in cooked macaroni until fully coated with sauce.

8. 8

   Transfer to a baking dish, top with breadcrumbs, and bake for 20-25 minutes until golden.

9. 9

   Garnish with fresh parsley before serving.