Saturday, July 27, 2013

Get Your Vegan On

Joshua is a Toronto based pharmacist, vegan, organic grower of goods, and style enthusiast. Here he shares his favorite recipe for vegan mac & cheese and a dessert to boot!!

Best Ever Vegan Mac & Cheese

Prep time                         
10 mins
Cook time
15 mins
Total time
25 mins

Serves: 3-4


·        ½ cup + 2 tbsp raw cashews

·        ¼ cup nutritional yeast

·        1 tsp onion powder

·        1 tsp salt, to taste

·        ½ tsp garlic powder

·        1/16 tsp white pepper

·        1 + ¾ cups nondairy milk

·        1.5 tbsp cornstarch

·        ¼ cup canola oil

·        2 tbsp light (yellow or white) miso paste

·        1 tbsp lemon juice

·        6-8oz pasta, cooked (use gluten-free if needed)

·        1 tsp truffle oil (optional, but highly recommended)


1. Place cashews in a large-sized bowl of the food processor and finely grind–just don’t let the cashews turn to a paste. Add nutritional yeast, onion powder, salt, garlic powder, and white pepper. Pulse three more times to blend in spices.

2. In a heavy saucepan, combine milk, cornstarch and oil(s). Bring to a simmer over high heat. Decrease heat to low-medium, cover and simmer, stirring occasionally for 10 minutes, or until cornstarch dissolves.

3. With the food processor running, gradually add milk/oil mixture to cashew/nutritional yeast mixture. Blend for 2 minutes or until smooth and creamy. Next blend in miso and lemon juice.

4. Combine cashew cheese with macaroni noodles and serve. You may also bake it: Preheat oven to 325 and place macaroni mixture in a 8 or 9″ square baking dish. Cover and bake 20 minutes. Uncover and sprinkle with ½ C herbed bread crumbs. Continue baking, uncovered, for 15-25 minutes until topping is golden brown.

Josh's Tips: Use extra nutritional yeast & top with with Pepper Jack Daiya vegan cheese  and bread crumbs

Coconut Tapioca Pudding

Serves 4
2 cups almond milk, divided
1/3 cup tapioca pearls
1 cup coconut milk
1/4 cup agave syrup
1 teaspoon vanilla
1 teaspoon cornstarch with 1 tablespoon water mixed in
1/4 teaspoon salt
Smoked sesame seeds (for garnish)

In a large bowl, soak the tapioca overnight (or for at least 4 hours) in 1 cup of the almond milk. When you're ready to cook, add the other cup of almond milk and warm the tapioca and almond milk mixture over medium heat. Wait until the pudding is boiling, then add the coconut milk, vanilla, and agave. Cook for another 10 or 12 minutes, stirring continuously.

Finally, add the cornstarch-water mixture and salt, cooking and stirring for five minutes. Cool in a Tupperware or glass bowl for at least an hour before serving. Or eat a little warm, it's wonderful! When serving, sprinkle a few smoked sesame seeds on top.




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