Honey Child’s Vegan Baked Macaroni & Cheese

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Honey Child’s Vegan Baked Macaroni & Cheese

Culinary force and food anthropologist Toni Rands aka Honey Child reps for Southern American and diaspora culinary cuisine over in Tasmania, Australia and has blessed us with this Mac & Cheese recipe based on her original non-vegan version. Check out the blog she wrote for us about this iconic dish’s 1790 origins. Enjoy!

Ingredients

500 grams elbow macaroni

2 cups raw cashews plus 3 cups water

450-500g peeled, chopped butternut squash, pumpkin, or sweet potato

1 large yellow onion chopped,

5 cloves of garlic

4 tablespoons olive oil

Salt and pepper

1 Litre non-dairy milk (soy, coconut, or almond work best)

3 tablespoons nutritional yeast

1 tablespoon Louisiana style hot sauce

1 teaspoon hot English Mustard

1 teaspoon granulated garlic (NOT GARLIC SALT)

1/2 cups vegan non-dairy plain yogurt

Method

1: Preheat oven to 200 C/400F

2: Bring 3 cups of water to a boil, then add in the cashews.

3: Remove the pot from the heat, and let the cashews soak for 90 minutes.

4: Add the squash, onion, and garlic to a foil lined sheet tray.

5: Drizzle the olive oil, all over the veggies the cover.

6: Roast the veggies in the oven for 45 minutes to one hour. You want caramelized roasted veggies here. They should be perfectly roasted and tender.

7: Boil the pasta slightly under al dente, then drain.

8: Add the roasted veg, soaked cashews, non-dairy milk, nutritional yeast, and hot sauce into a food processor, or blender.

9: Puree the ingredients.

10: Add mustard, garlic powder, spin again. Taste. Adjust seasoning.

11: Mix sauce and pasta together. Add to an oiled casserole dish.

12: Bake in the oven uncovered on 180 C/350 F for 40 minutes.

Serve & enjoy!

Check out more delicious food from Honey Child’s Honey Child’s Creole – (honeychildscreole.com) and read the special blog she wrote for MIH about this iconic dish and it’s incredible culinary visionary James Hemings.