Vegan Älplermagronen (Alpine Macaroni)

Ingredients

• 1 lb Elbow Macaroni
• 2 large Russet Potatoes
• 1 large Yellow Onion
• 1.5 cups Cashews (raw, soaked)
• 1/4 cup Nutritional Yeast
• 1 cup Vegetable Broth
• 1 tablespoon Lemon Juice
• 1 teaspoon Garlic Powder
• 1 teaspoon Onion Powder
• 1 teaspoon Salt
• 1/2 teaspoon Black Pepper
• 2 tablespoons Vegan Butter
• 1/2 cup Panko Bread Crumbs

Instructions

1. 1Preheat your oven to 375°F (190°C). Peel and dice the 2 large Russet Potatoes into 1/2-inch cubes. Place the diced potatoes in a large pot (e.g., a 6-quart pot), cover them with water, add 1 teaspoon of salt, and bring to a boil over high heat; boil for 10-12 minutes, or until the potato cubes are tender when pierced with a fork. Drain the potatoes and set them aside.
2. 2In a separate large pot (e.g., an 8-quart pot), bring a generous amount of water to a rolling boil over high heat. Add the 1 lb Elbow Macaroni and cook for 7-9 minutes, stirring occasionally, until the pasta is firm to the bite but cooked through (al dente). Drain the macaroni and set it aside.
3. 3Thinly slice the 1 large Yellow Onion. In a large skillet (e.g., a 12-inch skillet), melt 1 tablespoon of Vegan Butter over medium heat. Add the sliced onion and cook for 10-15 minutes, stirring frequently, until the onions are golden brown and crispy; remove the fried onions from the skillet and set them aside on a plate lined with paper towels.
4. 4In a high-speed blender, combine the 1.5 cups of raw, soaked Cashews, 1/4 cup Nutritional Yeast, 1 cup Vegetable Broth, 1 tablespoon Lemon Juice, 1 teaspoon Garlic Powder, 1 teaspoon Onion Powder, 1 teaspoon Salt, and 1/2 teaspoon Black Pepper. Blend on high until the mixture is completely smooth and creamy, scraping down the sides of the blender as needed.
5. 5In a large baking dish (e.g., a 9x13-inch baking dish), spread half of the cooked 1 lb Elbow Macaroni evenly across the bottom. Distribute half of the cooked 2 large Russet Potatoes over the macaroni, then pour half of the cashew cheese sauce over these layers. Repeat these layers with the remaining macaroni, potatoes, and cashew cheese sauce, then evenly sprinkle the fried 1 large Yellow Onion and the 1/2 cup Panko Bread Crumbs over the top layer of sauce, and dot the surface with the remaining 1 tablespoon of Vegan Butter. Bake in the preheated oven at 375°F (190°C) for 20-25 minutes, or until the topping is golden brown and the sauce is bubbly around the edges.

Related Guides