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FINEX Kitchen Cooking Demo: Vegan Mac and Cheese

Finex Kitchen Cooking Demo, Portland, OregonWhen I was invited to the FINEX cast iron cookware kitchen to do a cooking demo on Instagram Live, I immediately knew that I wanted to share a vegan mac and cheese recipe. We are lucky that FINEX, one of the finest cast iron cookware brands, is right here in Portland.

Mac and cheese is one of my favorite dishes to make, and I love making vegan versions as there are so many different ways you can make a velvety “cheese” sauce from vegetables, nuts, seeds, and dairy-free cheeses. I enjoy seeing the surprise on people’s faces when they discover that you can make a savory and cheesy sauce without a trace of dairy. The vegan mac and cheese I made for this FINEX cooking demo uses easy-to-find ingredients that you probably already have in your kitchen: potatoes, cauliflower, miso paste, nutritional yeast, and apple cider vinegar. The shiitake bacon and cashew parmesan toppings are the perfect finishing touch.

I was nervous to cook in the FINEX kitchen, partly because I’ve never cooked on camera before, and partly because all the folks who have done cooking demos at FINEX are experienced chefs who own and operate restaurants. I know vegan food, but I’m really just a home cook and food writer. However, with the support of friends, especially Kara who was kind enough to drive me (and my Vitamix, lol) to FINEX and get all these behind the scenes shots, I think I did okay. ;)

Show Me Your Vegan Mac and Cheese on Instagram

If you enjoyed this vegan mac and cheese recipe, snap a photo and share it with me on Instagram by tagging @waz.wu. I’d love to see your creations!

Vegan Mac and Cheese

Ingredients

1 pound macaroni, cooked
1 tbsp refined coconut oil
4 cloves garlic, minced
1/4 large onion, chopped
1-1/2 cups chopped potato
1 cup chopped cauliflower
2 tbsp miso paste
1 cup water, divided
2 tbsp nutritional yeast
2 tbsp apple cider vinegar
1/3 cup refined coconut oil

Directions

Add oil, garlic, and onions to a warm skillet. Sauté until onions are translucent. Add potato, cauliflower, miso paste, and 1/2 cup water. Cover and cook, allowing steam to vent, until the potato and cauliflower are fork tender.

Transfer mixture to blender. Add all the remaining ingredients and blend until smooth. Fold the cheese sauce into the cooked pasta. Sprinkle with cashew parmesan and top with shiitake bacon. Serve immediately.

Shiitake Mushroom Bacon

Ingredients

6 shiitake mushrooms, thinly sliced
3 tsp soy sauce
1 tsp maple syrup
1 tsp oil
1/4 tsp smoky paprika
1/4 tsp apple cider vinegar
Pinch of black pepper

Directions

Whisk together ingredients for the marinade. Add shiitakes and let sit for 20 minutes. Warm skillet, add shiitakes and spread them out in a single layer. Let shiitakes cook and sizzle in the pan until the liquid is absorbed and shiitakes start to caramelize.

Cashew Parmesan

Ingredients

3/4 cups raw cashews
3 tbsp nutritional yeast
1/4 tsp garlic powder
1/4 tsp onion powder
1/2 tsp salt
1 tbsp Italian seasoning

Directions

Combine in a food processor and pulse until a fine, crumbly texture is achieved.

Finex Cast Iron Cookware, Portland, OregonFinex Kitchen Cooking Demo, Portland, OregonFinex Kitchen Cooking Demo, Portland, OregonFinex Cast Iron Cookware, Portland, OregonFinex Kitchen Cooking Demo, Portland, OregonFinex Cast Iron Cookware, Portland, OregonNote: I was invited to do a cooking demo at the FINEX kitchen. This was not in exchange for a positive review and all opinions expressed here are my own.

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