Monday, June 26, 2017

Award Winning Vegan Buffalo Mac and Cheese


This past Sunday, I had the honor of being one of nine chef's competing in the first annual Mac Down LA! It was a super fun and super hot day in Pasadena, but the energy was on point! A few hundred folks came out to sample and vote for their favorite vegan mac and cheese...and there was some fierce competition. All of this, of course, for a good cause.

Sponsored by Vegan Outreach, the Factory Farming Awareness Coalition, The Shumei America National Center in Pasadena, and hosted by Gwenna Hunter of Vegans of LA.







Each and every dish was completely different from the others, really making it hard to pick a favorite. I would happily eat any of the entries for dinner every night!  From truffled mac and cheese, to gluten free and organic pumpkin seed based cream topped with red onion fondue mac and cheese, to a thirteen-cheese rich and decadent mac and cheese, the voting was going to be close.

My two favorites were Chef Ron's from Sun Cafe (I mean, duh, that stuff is ahhmaazing!) and Lemel Durrah's from Compton Vegan (He brought the heat, and in my opinion had the best texture of any other mac and cheese there!)

Each attendee received a plate with all nine choices, then each person
voted for their favorite by dropping their macaroni in the box! (photo by: TyLeigha Black)

Guess what? I won! I am the 2017 Mac Down LA Champion! And, man, I couldn't be more honored. I passed out recipe sheets at the event, but promised to post the recipe here for those who were unable to attend. Now you can make this Award Winning Vegan Buffalo Mac and Cheese at home...



Award Winning Vegan Buffalo Mac and Cheese
Cheesy Buffalo Sauce
1 ½ pounds (24 ounces, or 681 g) peeled red potatoes,
cubed
2 cups (224 g) cashews, soaked overnight or boiled, rinsed and drained
1 cup (235 ml) unsweetened soy milk, more as needed
1 cup (235 ml) of your favorite hot sauce (I used Franks Red Hot)
¼ cup (30 g) nutritional yeast
½ cup (60 ml) refined coconut oil, melted
½ cup (120 g) vegan sour cream (I used Tofutti, but any brand, even home made would work here)
½ cup (120 g) vegan cream cheese (I used Tofutti, but any brand, even home made would work here)
½ cup (112 g) vegan butter (I used Earth Balance, but any brand, even home made would work here)
1 teaspoon garlic powder
1 teaspoon onion powder
½ teaspoon turmeric
½ teaspoon paprika
½ teaspoon black pepper
salt to taste

Add potatoes to a large pot of water and bring to a boil.
Boil until very tender. Drain and return to the pot.
Add remaining ingredients to the pot, and using an immersion blender, puree until silky smooth.
Add additional milk a tablespoon at a time, as needed, to get to your desired consistency, which should be smooth and creamy, not gritty or clumpy.
Set aside.

Crunchy Topping
1 sleeve Ritz-Style Crackers (I used Whole Foods 365 Brand Golden Rounds)
¼ cup (28 g) vegan parmesan cheese (I used Follow Your Heart)
2 (28 g) tablespoons vegan butter (I used Earth Balance)
2 cups crushed Dill Pickle Potato Chips

Add crackers, parmesan, and butter to a dry food processor and pulse into crumbs.
Set aside, along with crushed potato chips.

Assemble, Bake, and Serve
1 pound (454 g) large elbow macaroni, prepared according to package instructions in lightly salted water
1 cup (64 g) riced (or finely chopped) cauliflower
Vegan Blue Cheese Dressing (Such as Daiya or Follow Your Heart), optional
Celery Sticks, optional

Preheat oven to 425°F.
Add elbows and cauliflower to the pot of Buffalo Cheesy Sauce. Stir to combine.
Spread mixture into a casserole dish.
Sprinkle Crunchy Topping in an even layer all over the top of the mac and cheese and top with crushed potato chips.
Bake for about 20 minutes, or until topping is golden brown and crispy.*
Remove from oven.
Drizzle with blue cheese dressing, and serve with celery sticks, if desired.

*If you make this ahead of time so you can reheat later, do not add the Crunchy Topping until you are ready to bake. If cooking from cold, cover with foil and bake for 30 to 45 minutes at 375°F to heat through, then uncover, crank up the heat to 425°F, and bake an additional 15 to 20 minutes to brown the topping.

I hope you enjoy it!
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2012 Copyright/Permissions/Disclaimers

All recipes written by me, Joni Marie Newman, unless otherwise noted. Please feel free to refer to or link back to any of my recipes, but please ask for permission, or remember to give credit when reprinting recipes in their entirety. I do provide links to affiliate programs (such as Amazon) in which I receive a small commission for items purchased. I do not provide paid reviews. All reviews done on products or books are of my own unsolicited opinion. On occasion I may receive a book or product to review. I will note when this is the case, but rest assured, it will not affect the authenticity of my review. Thanks!--Joni