Serves 6 to 8-ish
Let’s just cut to the chase. Or just cut to the cheeze, har har. There are a lot of vegan macs out there, but this might just take the noodle. It’s nut-free and that’s cool in case you have allergies but also I am in love with it. It just might replace my cashew based staple mac sauce. Yes, I am covering my cashew’s ears as I say that.
You will never guess the ingredients (except the one in the title) so I’m just going to tell you. Coconut milk, sundried tomatoes (in oil), miso, nooch and onion powder. And that is it. And it is good. Real good. Just feed it to someone who doesn’t know and see what they think is in it! The coconut flavor magically transforms into something completely creamy and savory when blended with these intensely umami flavors. It’s great for a pound of pasta, but I can also see it being used as a queso base or wherever your cheezy desires take you.
Recipes Notes
~I don’t know how this will come out with sundried tomatoes that aren’t in oil. My guess is not very good. It needs the oil. So do what you must but don’t come for me if you end up eating wallpaper paste.
~I used Thai Kitchen coconut milk (full fat) and I would recommend that brand! It does have a little guar gum in it according to the label and that might have aided in the thickening, but let me know if you use a different brand. Make sure it’s unsweeteened!
~I used red miso (Miso Master) which has soy and I loved it. However I think chickpea miso would be just awesome, too!
Ingredients
1 15 oz can coconut milk3/4 cup sundried tomatoes in oil (it was about 1/4 cup of oil, if that helps)
2 tablespoons miso
1/2 cup nutritional yeast flakes
2 teaspoons onion powder
1 lb macaroni
Black pepper and something green to garnish, if ya want.
Directions
Put everything in a blender and, uh, blend. Until totally smooth.
Cook noodles in salted water, drain them and return the pot. While still hot, add the sauce and mix with a rubber spatula. Taste for salt, I didn’t need any because miso and sundrieds were salty. Serve!
This was DELICIOUS! All things I had in the pantry, and omnivore husband approved. Topped with some roasted broccoli. Thank you, Isa!
This is a lot creamier than I was expecting. It’s very good. But then again, your recipes are always hits. (Not to sound too fangirly, but I have most of your cookbooks.) Thank you for all you do.
Thank you for all the recipes! I have nearly all of your books 🙂
If some of your fans find only the sundried tomatos without oil, they could rehydrate them by cooking in water plus vinegar for about 10 minutes, drain and 1/4c add olive oil
I made it with dry sun dried tomatoes!!! Because it was all I had 🙂 They were nice and plump, but I added 1/4 cup olive oil and then followed the directions as written. Just threw it all in the blender together. I do have a very high powered blender- so I’ll give it some of the credit. But it came out excellent!!! Just like the photo- nice and creamy. And my family of 4 ate it all up. Another winner!
Eezie cut (to) the cheez. Past times I’ve made curried noodles in coconut milk sauce I had thoughts about how similar it was to my memory of childhood mac and cheese sauce. This one will be tried soon. Hope you are staying safe and healthy. Love your recipes and attitude, and am so glad when you post stuff online. Thanks.
Saw this on the gram and was si excites i happen to have the ingredients. Whipper this up the same and must say im not in love I used a different miso so maybe that was the bummer but i just found just it a little acidic. Also this makes like a half of a blender full, i would half this recipe. No hate love all your other recipes!
Thanks for this delicious recipe! I used sun dried tomatoes that were not packed in oil because that’s all I had. I poured boiling water over the sun dried tomatoes and let them sit for about 10 minutes to soften them first, then added them along with 1/4 cup olive oil to the rest of the ingredients. It turned out great!
Good to know!
Thanks for sharing! I only have dry sundried tomatoes!!
I love this so much! I followed the recipe exactly. It was delicious right away yesterday, and delicious reheated today! Thanks so much for this recipe. All your stuff is great, of course.
This is an amazingly delicious and fantastically simple recipe… thank you so much!
I made this tonight. It was hands down the best mac I have ever eaten! I can’t wait to have kids just so that I can make this for their treat dinner!
Do you have a recommendation for an alternative to miso in this recipe?
I made this exactly according to recipe (using red miso) and it was lick-the-bowl delicious! I added kale and soy curls.
Definitely recommend if you’re craving some salty/umami comfort food. I’m allergic to cashews so I’ve sadly never been able to try a creamy cashew sauce but I prefer this recipe to cheeze sauces where nooch is the main ingredient. This one has a stronger flavor punch than your average nooch sauce.
I didn’t tell my boyfriend what was in it and he guessed beer! Weirdly, it does taste a bit like beer (in a good way, and I’m not even a big beer fan).
The only change I would make when making it again is to start off with only 1 tsp powdered onion and go from there, the powdered onion note was just a little too strong for me.
Absolutely delicious. Made sauce as directions advised, then added more onion powder (which was a white/green blend) and lots of garlic powder. This served as a sauce for cauliflower gnocchi (Trader Joe’s) with simple roasted cauliflower. Really salty, rich flavor. I wouldn’t exactly label it a cheez sauce- however it does the trick in a way that I’ve never tasted in a sauce until making this.
Oh my taste buds just love you! Hadn’t any macaroni so I popped the sauce over spagetti, ah lads it’s just delicious, a hug for my tummy! Love your work, thank you xxxx We’re thinking of you in these tough times, I wish you health I wish you a positive mind & I wish you a heart filled with love. Love from us in Ireland xxx
I have to tell you that since trying this recipe last month I’ve made it probably 4 times. It’s so good. The first 2 times I didn’t have oil-packed sdt so I soaked mine in hot water and then added the olive oil (like some other people) and also threw a splash of the soaking water in (my coconut milk was super thick). Worked out perfectly. This goes really well with lots of crispy sautéed kale and fresh herbs. Thank you so much!!!!
I made this tonight after thinking about it for weeks. I called it “creamy tomato sauce” because my children both think they don’t like sundried tomatoes. My 9yo said “mmm” and ate her whole plateful. My 6yo (super picky eater) said “all I taste is cheese!” It doesn’t have the flavor necessarily of a cheesy sauce but it does have that silky, creamy texture you want. This one is definitely going into our regular rotation. Thank you!!
Extremely delicious. Made it with a chickpea pasta for some protein, and had roasted Brussel sprouts on the side. The crispy green veg played very nicely with the creamy, dreamy, sauce.
I made this tonight with coconut cream (I could find zero coconut milk in my entire pantry) and it turned out awesome! I think this sauce would be equally awesome on veggies or with a soft pretzel.
Soooo yum! Does your new cook book have a listing of how many calories are in each serving?
Made as stated in the recipe however the coconut flavor was overwhelming. Next time would use 1/2 the amount of the coconut milk or add as needed.