Nothing brings cultures together quite like food. To celebrate the black men and women who are using food to connect cultures and communities, we’re sharing some of our favorite recipes from chefs, at-home cooks and foodies who know that great flavors can bring us all together. LaForce Baker is a Chicago-based chef and founder of Moon Meals, and here he offers a healthy version of a southern classic.
Moon Meals’ Creamy Vegan Mac & Cheese Recipe
Time: 1hr 15 mins
● 290 g sweet potato cooked, cooled and skinned
● 175 g of a small cauliflower cooked and cooled
● 1⁄4 cup white miso paste
● 0.1 oz teaspoon sea salt
● 12 tablespoons nutritional yeast
● 1 teaspoon mustard
● 1 tablespoon tapioca flour
● 1 cup cashew milk
● 1 tablespoon apple cider vinegar
● 1⁄4 teaspoon onion powder
● 1⁄4 teaspoon garlic powder
● 1⁄8 teaspoon smoked paprika
● 14 oz macaroni
● 3 slices whole wheat bread, for the crumb topping
● 2 tablespoons vegan butter
Start by preheating the oven to 400°F.
Add all of the sauce ingredients in a blender and blend until it is completely smooth. If
you have a smaller blender, you might need to do it in two stages.
Fill a large pan with water and bring it to a rolling boil. Cook the macaroni as directed on the packaging. Pour the cheese sauce from the blender into a pan and warm it throughout over a medium heat, stirring constantly until it is hot, glossy and the texture of a cheese sauce (it should only take about 5 minutes). Finish with the butter if you are
using it, as it adds a richness and extra glossiness. Just stir it in then remove from the
Drain the pasta, return to the pan and stir it through the sauce. Quickly wash out and dry
your blender. Break the bread into pieces and place it in the blender with butter or olive
oil. Blend until it crumbs. Then spoon the saucy macaroni into an ovenproof dish, sprinkle the crumbs evenly and place it in the oven for 20 to 25 minutes, or until it is piping hot and the crumb topping is crispy and a golden brown.
This dish is best if served immediately. Enjoy!