[, Music ]: what's up everybody? It's, your girl merle, and today we are back with another cool time. Interval vegan experience that's. What i'm, calling it we've done brownies. We've done vegan, grilled cheese.
We've done pizza. Today, we're, doing mac and cheese. I feel like when i was first trying to like get onto the vegan diet. Mac and cheese was one of the things i knew i was going to miss the most. So i'm, hoping that this can be helpful for all of you out there who are just starting to introduce more plant-based meals into your diet.
Let's, get right into this. For this first one we're gonna be making vegan mac in five minutes. I've got a nice mug. Here it's, my favorite mug it's. My mom's mug! Well, she gifted it to me anyway. I've got a half a cup of macaroni.
Here i'm gonna pop that in and then i've got a half a cup of oat milk. We're gonna add some salt and just a little bit of sugar and pop that right in the old microwave we wan na make sure we're watching this diligently diligently.
So when i take it out, i'm gonna give it a little stir. If you do forget to check, you will end up with an explosion. I did this previously when i was trying to make it. This is what you'll, be dealing with here.
If you don't stir it every 30 seconds you don't want that trust me. It's, a mess all right. This is looking good and cooked, and now we're gonna just add our last few ingredients. I guess it's, not exactly five minutes, because you know give or take what it takes for you to put the stuff into things and whatever you get it's really close to five minutes.
All right. We're gonna add in two more tablespoons of oat milk, nutritional yeast and a quarter teaspoon of rice wine vinegar. Maybe you're thinking like what rice, wine, vinegar, the sugar and the rice wine vinegar are in there to help to mimic the lactic acid.
You would get from real cheese science baby. Oh, she's coming together. Right now, magnificent. Where were you when i was first starting? This is fantastic, really, quick, easy all right. We're off to an excellent start.
Let's get after the next one time for our second vegan mac and cheese. This time we're, doing it in 50 minutes we're gonna start by taking some cashews and one large carrot. We're gonna bring that to a boil, and we're gonna boil them for 12 to 15 minutes until the carrots are tender.
I'm, just gonna strain, our carrots and cashews, and add them to my blender. Now i'm gonna add some water tamari, some potato starch, which is a thickening agent, some rice, flour, onion powder, white, miso, nutritional yeast, sugar, salt and finally, some vegan cream cheese.
Now we're just going to blend that all together for about 60 to 90 seconds [ Music, ] whoa beautifully smooth luxurious. Even in the meantime, we're going to cook our macaroni. I'm using a pound of elbow macaroni, just for nostalgia's sake all right, so our noodles are all cooked.
I'm going to go strain these, but i am going to reserve one cup of the pasta water. Now i'm just going to add my cheese mixture back into my pot. I'm, going to stir my cheese mixture here over medium heat for like six minutes until it starts to thicken.
The heat is: what's, going to activate the potato starch. So now we & # 39. Ve got our cheese sauce all thickened up. We're gonna add in our macaroni. Will the pot be big enough? That is the question.
Now let me just mix this all in together and against all odds we are going to try to mix in our reserved pasta, water. Here now we're, just going to bring this to a simmer and stir it until it thickens.
Once more, then we'll, add our vegan butter and we're good to go. Oh man, look at this. It's, so creamy whoo. I want to eat it now. I know those of you out there who are skeptical about vegan food are looking at this thinking.
That looks good, oh yeah! This is a fantastic, fairly simple recipe and it doesn't take very long. It is so creamy and delicious. The flavor is amazing. I'm gonna be honest with you. I'm, just thinking about how i'm about to eat this whole entire pot today, and we still have another mac and cheese to make.
Let's. Do the third mac and cheese all right, everybody! We finally made it to our last recipe. We're gonna make a five hour mac and cheese. First thing we're gonna. Do we're gonna take some macadamia nuts and we're gonna add them to a food processor if you prefer to make a different plant-based milk feel free by all means, but just so you know macadamia nuts can make For a plant-based milk as well, so the whole purpose of this is to break down the macadamia nuts before we soak them.
So now we're, just going to add our crushed macadamia nuts to a bowl, and we're gonna cover that with water. Finally, i'm gonna add a little bit of sauerkraut brine and what the sauerkraut is gonna do.
Is it's gonna add that funky milky tang that you would get from cheese or traditional dairy science all right? So now we're gonna pop this in the fridge for four hours or up to overnight, while our macadamia nuts are soaking, we're gonna make our shiitake bacon.
So first things. First, i've got about 12 ounces of shiitake mushrooms. Here and now i'm just gonna add some olive oil maple syrup, onion powder, garlic powder, salt and pepper, and you can add a little truffle salt.
If you want to be super fancy, but no need it & # 39, ll still be delicious. Now we're, going to take our mushrooms and we're, going to transfer them to a baking sheet. We want to make sure we give the mushrooms plenty of space on the baking sheet.
Then we're, going to bake these 300 degrees fahrenheit that's 150 degrees celsius. Then we're, going to take a head of garlic and we're just going to slice the top off. I'm going to drizzle some olive oil over it.
Then we're, going to place the top back on and we're, going to wrap it up in some aluminum foil and we're gonna. Add it to the oven for the last hour of the mushrooms cook time, once our garlic has cooled off, we're, going to unwrap it and squeeze the roasted garlic out and discard our peels.
So, oddly satisfying, we're, going to take our mushrooms and finally chop them up. Now we're, going to take our chopped mushrooms, some breadcrumbs, some truffle oil and a little bit of salt, and this will become our bread crumb topping now it's time for us to make our cheese sauce and our pasta.
We're gonna add our macadamia nuts and the soaking liquid to our blender, some tapioca starch nutritional yeast, our roasted garlic, miso paste and some sugar, and then we're going to blend that up. Then we're, going to bring a pot of salted water to a boil and we're going to cook our shells in the water.
I'm using shells because they feel a little fancier, but you can use whatever you want. We'll cook them until they're al dente and then we'll set them aside. We're gonna use that same pot, less dishes and add our cheese sauce and our pasta water.
We're gonna cook for about six to eight minutes until it thickens up. Then we'll just fold in our pasta mix it all up until it's, melted and combined and cook. For like two to four minutes, we're, going to transfer half of our mac and cheese into a 12 inch, baking dish and then just for some extra ooey gooeyness.
I'm gonna add some vegan cheese slices you don't have to do this. If you don't want to, or if you don't, have access to store-bought vegan cheese. I'm, just doing it to be a little extra. Then we're gonna cover that, with the rest of our mac and cheese and top it with our beautiful bread, crumb topping, then we're going to cover that foil and pop it in the oven for about 30 minutes, [ Music ], i mean the the little hint of truffle oil really kicks this thing into the next gear.
This one spoils you, because you get the creaminess from the cheese sauce, the crunch from the topping and then that punch of the shiitake bacon. What a day, what a time to be alive, we had three fantastic vegan, mac and cheeses.
All for you, please. Let me know what you'd like to see next in the comments below mwah have a marvelous day, you