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Vegan Lobster Mac and Cheese

 

 

 

 

 

 

 

 

 

 

Hello & Happy Tuesday!!

 

 

 

 

 

 

If there is one thing that I thought would be had to replicate in the world of vegan cuisine, it was seafood. How could you possibly capture the lobster like flavor? Come to find out, you can easily mirror that seafood flavor by just using seaweed, kelp flakes and other options. Mind blown. 

 

Years ago I tried this with creating a classic Lobster Bisque. The flavor was so on point, that I just knew.. you could easily do a Lobster Mac + Cheese! ( I was right )

 

One could ask, where is the vegan lobster in this dish? However, if you’ve ever has traditional Lobster Mac + Cheese, there is rarely much lobster in it at all. They derive most of the lobster like flavor from a broth I’d imagine.

 

 

 

 


 

So what’s great about this dish? Everything! It’s quick, easy, affordable, perfect for any season, can easily be made in bulk, great for entertaining, perfect as a meal or side dish, features staple ingredients, packs veggies and protein, you can add more seaweed to amplify the seafood like flavor, has notes of white wine, you can modify the consistency, it’s rich, creamy, packed with flavor, has a hint of heat, you can add breadcrumbs on top, garnish with more OLD BAY, and can even turn a non vegan head over heels for this dish! promise!

 


 

 

 

If you love innovative vegan eats, you have to try this new vegan Lobster Mac + Cheese!

 

 

 

 

 

 

 

 

 

 

Why this recipe is great: 

 

 

 

Quick

Easy 

Affordable

Features staple ingredients

Veggie packed

Packed with plant protein

Packed with flavor

Great for any season!

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

Print
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Vegan Lobster Mac + Cheese


  • Author: Gabrielle
  • Total Time: 25 mins
  • Yield: 4 - 6 Servings 1x

Ingredients

Units Scale
  • 3 cups vegetable broth
  • 1 sheet seaweed, or 1 snack package
  • 2 tbsp vegan butter
  • 4 large shallots, chopped
  • 2 medium carrots, diced
  • 4 large celery ribs, diced
  • 1 cup cashews, raw
  • 4 medium garlic cloves, minced
  • 2 tablespoons tomato paste
  • 1/2 cup dry white wine
  • 1/2 teaspoon smoked paprika (optional)
  • 1 teaspoon dried thyme
  • 2 tsps Old Bay
  • Pinch of cayenne (optional)
  • 3 tsp vegan Worcestershire (optional)
  • 1 bay leaf
  • 2 tbsps nutritional yeast
  • Salt and pepper to taste

Instructions

  1. Soak cashews in boiling water for 10 minutes, set aside
  2. In a large pot over medium heat add the vegetable broth and seaweed.
  3. Bring to a boil, reduce to a simmer, 10 mins. Remove the seaweed. Set aside.
  4. In a sauce pan over medium heat add the vegan butter, shallots, carrots, garlic, celery, old bay, vegan Worcestershire, smoked paprika, thyme, cayenne, salt/pepper, and cook for 5-7 minutes, until carrots are softened
  5. Add the tomato paste, cook for an additional 4, continually stirring.
  6. Add the wine to deglaze the pot, bring to simmer, then reduce to low heat, cook for another 3-5 minutes.
  7. Now add the seaweed infused broth, bay leaf, and bring to a boil, reduce to a simmer, 10 minutes.
  8. Remove the bay leaf and throw it in a blender with the cashews and nutritional yeast. Blend until smooth. Pair with cooked pasta.
  • Prep Time: 15 mins
  • Cook Time: 10 mins

 

 

 

 

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