Vegan Alpen Macaroni V2: My beloved Alpen Macaroni was another one of those dishes I feared would be gone forever. I’m new to this plant-based eating. Naturally, my first thoughts were that most, if not all of my be-loved dishes would be axed. Although this is a meat-free dish, it’s plentiful with cheese and milk. Gruyere cheese to be exact-which just happened to be one of my favorite cheeses out there. Gruyere is a delicious nutty flavored alp cheese, cave aged to perfection. How can I match that? Turns out, there’s always a light at the end of a dark tunnel. My light just happens to be the delicious Krishna dressing. If you’re asking how Krishna saved Alpen Macaroni…just stay tuned.
When one door closes…
Alpen Macaroni is a delicious dish-it’s the perfect solution for a cold winter’s day. It’s warm, hearty and creamy. Additionally, it’s special in the way that it combines a pasta together with a potato. Starch over-load one thinks if you’ve never had this dish. Sometimes crazy things work…this is one of those times. Picture a rugged cold Switzerland. Being out in the cold all day. Skiing, working, trekking. Knowing that you have a hearty dish of Alpen Macaroni waiting for you, somehow turns misery into delight. To make this dish more tantalizing, we top it with caramelized onions and pair it with a home-made apple sauce on the side. For me, it would have been like losing a friend, had I not been able to make this recipe work for a vegan.
Krishna saves the day!
Luckily, my ‘food research’ lead me to the discovery of Edelhefe or nutritional yeast. Turns out, many plant-based eaters use it to sprinkle on their food to replace cheese flavor. Nutritional yeast is an amazing product-it’s loaded with vitamins and minerals and a sprinkle is all you need. However, for the vegan alpen macaroni dish, I’d recommend using the creamy Krishna dressing as your mixing agent. The dressing provides a nice creamy result, and is an excellent binder to the noodles and the potatoes. The Krishna delivered flavor and gave this dish the cheese taste and texture that otherwise would have been lost. Krishna has turned out to be an amazing find for me. I use it for salads, vegetables and now, Vegan Alpen Macaroni! I’m saved!
Are you wondering why I didn’t start off with a cheese-substitute instead of all this hassle? The answer is many of the vegan cheese options just don’t deliver. I’ve often found, they simply aren’t good binders, and the taste is usually void. Though I do have a purpose for the vegan cheese. I find I like to use it if I want to see my cheese. Like on top of chili, or in a taco or burrito. Otherwise, my Krishna does the trick for the rest of my cheese substitution. If you’re a plant-based eater, you will love the adapted recipe for Vegan Alpen Macaroni. If you’re an omnivore, or vegetarian, feel free to follow my existing Alpen Macaroni recipe. Full of milk and cheese, and simply delicious.
Vegan Alpen Macaroni
- 1/2 cup cashews soaked overnight in water
- 2 TBS olive oil if desired, otherwise not necessary
- 1/4 cup nut milk almond, or whatever you use
- 1/4 cup nutritional yeast edelheffe
- 1-2 TBS mustard
- 3-4 TBS soy sauce
- 1-2 TBS kombucha liquid or liquid amino acids see notes
For Vegan Alpen Macaroni
- 1 lb pasta noodles penne or elbow
- 2 large onions sliced thin, not diced
- 1 jar applesauce or homemade
- 4 medium potatoes peeled and cut into squares
- soak the nuts overnight, drain and put all ingredients into a vitamix. mix well until nice and creamy. jar and set aside
For Alpen Macaroni-vegan style
- Bring water to a boil for the pasta. Add it. After about 3 minutes, add your cubed potatoes to the same boiling water, and cook together the pasta and noodles until ready (about 7 min more)
- while they are cooking, in a frying pan, saute your onions until nice and caramelized. Set aside.
- Drain the pasta/potato mixture. Add the krishna dressing and a bit of nut milk if needed. Stir until well combined.
- Plate the pasta, add onions on top, and a scoop of apple sauce on the side.