Vegan Älplermagronen (Swiss Alpine Macaroni)

Ingredients

• 1 lb Macaroni Pasta
• 1 lb Potatoes
• 2 medium Onions
• 1 cup Cashews (raw, unsalted)
• 1/4 cup Nutritional Yeast
• 2 cups Vegetable Broth
• 2 cloves Garlic
• 2 tablespoons Vegan Butter
• 1 teaspoon Salt
• 1/2 teaspoon Black Pepper
• 1 cup Applesauce

Instructions

1. 1Place the 1 cup of raw, unsalted cashews into a heatproof bowl. Pour enough boiling water over the cashews to fully cover them. Let the cashews soak for 30 minutes. After soaking, carefully drain the cashews and rinse them under cool running water.
2. 2Fill a large pot with water and add the 1 teaspoon of salt. Place the pot over high heat and bring the water to a rolling boil (212°F / 100°C). Add the 1 lb of macaroni pasta and cook for 8-10 minutes, or until the pasta is tender but still firm to the bite (al dente). Carefully drain the cooked pasta and transfer it to a large mixing bowl.
3. 3While the macaroni cooks, peel the 1 lb of potatoes. Cut the peeled potatoes into 1/2-inch cubes. Place the cubed potatoes in a medium saucepan and cover them with cold water. Place the saucepan over high heat and bring the water to a boil (212°F / 100°C). Cook the potatoes for 15-20 minutes, or until they are tender when pierced easily with a fork. Carefully drain the cooked potatoes and add them to the large mixing bowl with the cooked macaroni.
4. 4Peel and thinly slice the 2 medium onions. Place a 12-inch skillet over medium heat (300-325°F / 150-160°C). Add the 2 tablespoons of vegan butter to the skillet. Once the vegan butter has melted and shimmers, add the sliced onions. Cook the onions, stirring occasionally, for 20-30 minutes, or until they are deeply golden brown, very soft, and sweet. Ensure they do not burn.
5. 5While the onions caramelize, prepare the creamy sauce. In a blender, combine the soaked and drained 1 cup of cashews, the 1/4 cup of nutritional yeast, the 2 cups of vegetable broth, the 2 cloves of garlic, the 1/2 teaspoon of salt, and the 1/2 teaspoon of black pepper. Blend on high speed for 1-2 minutes, or until the mixture is completely smooth and creamy, stopping to scrape down the sides of the blender as needed.
6. 6Add the caramelized 2 medium onions and the creamy cashew sauce to the large mixing bowl containing the cooked 1 lb of macaroni pasta and the cooked 1 lb of potatoes. Stir everything together gently until the pasta and potatoes are evenly coated with the sauce. Serve the Vegan Älplermagronen immediately while hot, with the 1 cup of applesauce on the side for dipping.

Related Guides