Garlic Mustard Vegan Mac and Cheese
Rich and creamy, and so comforting, it’s vegan mac and cheese! This mac and cheese has the added flavor of wild garlic mustard, which adds yumminess and nutrition while fighting an invasive species. It’s quick and easy to come together, and perfectly comforting. Bring a little foraged joy into your life- you’ll find yourself making this one again and again.
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How to Forage Garlic Mustard
Disclaimer- use caution when foraging wild edibles, and always be certain of your identification. While I assume responsibility for the accuracy of the information provided on this site, I can’t be responsible for the accuracy of your information. Consult multiple websites, books and local experts, and when it doubt, do without.
One of the earliest signs of spring is garlic mustard, springing forth in small groups of kidney-shaped leaves. Garlic mustard (Latin name Alliaria petiolate) is a species introduced to the United States from Europe and Asia. Not only does garlic mustard grow early in the year, but it releases a set of chemicals into the soil that inhibits other plants growth. Rub the leaves to release the oils, and they should give off a smell of garlic. As the year goes on, more garlic mustard will emerge. The plant has a two-year life cycle, both of which are edible, some people find the second-year plants more recognizable. First year plants grow in rosettes or clumps close to the ground with kidney shaped leaves. The second year plants shoot off of a tall singular stalk, with more jagged leaves that are longer and more pointed than the first year. At the top of the stalk grows a cluster of small, white, four-petaled flowers. Since the flowers are also edible, and have a garlicky flavor, I love to use them as a decorative garnish in savory meals. The roots of garlic mustard are edible as well, and can be used like horseradish if you’re willing to do the work of getting all the dirt off. Honestly, I usually am not. A note of caution- since garlic mustard is often considered a weed, it may have been sprayed with herbicides. Know that the area you’re picking is safe and take care also to avoid picking from more polluted areas like roadsides.
Garlic mustard is great for its flavor and nutrition. It is high in fiber, beta-carotene, vitamins C and E, zinc, omega-3 fatty acids, calcium, iron, and manganese. The flavor of garlic mustard is perhaps unsurprisingly a little like garlic. It can be eaten raw, although I prefer to cook it. There is some bitterness, that can be reduced by blanching. The texture is soft and delicate and very similar to spinach but with more flavor.
Looking for Garlic Mustard Recipes? Try one of these!
- Garlic Mustard Recipe: Laminated Wild Ravioli
- Garlic Mustard and Tofu Patties
- Garlic Mustard and Spinach Saag
- Spring Garlic Mustard Ramen Noodles
- Spring Garlic Mustard & Dandelion Green Vegan Frittatas
- Wild Garlic Mustard Tartlets
Looking for Creamy Pasta Recipes? Try one of these!
- Vegan Baba Ganoush Pasta Recipe
- Maitake Mushroom Stroganoff Recipe (Vegan!)
- The Best Vegan Mac and Cheese Pizza Recipe
- Purple Sweet Potato Vegan Gnocchi with Leek, Mushroom and Coconut Cream Sauce
- Quick Vegan Creamy Pasta with Kale
- Weeknight Vegan Artichoke Pasta Recipe
- Vegan Squash Mac and Cheeze with Curried Okra
- Squash and Kale Vegan Lasagna Roll Ups
- Savory Chocolate Pasta with Hazelnut Chili Cream Sauce
- Vegan Morel Mushroom Cream Sauce
How to Make Vegan Mac and Cheese with Garlic Mustard
If you have some garlic mustard growing that you want to get rid of deliciously, this recipe is for you- it uses four packed cups of it! Aside from picking your garlic mustard, the other piece of prep you need to do ahead of time is to soften your cashews so they blend easily. You can do this by either soak them overnight, or you can simply let them boil for 10 to 15 minutes. To make the sauce, just blend the drained cashews with the remaining sauce ingredients until creamy.
Make a pound of pasta in your favorite method. I’ve been using a cold water start that I learned from Alton Brown on “Good Eats”- you can watch that here– where you start the pasta in cold water and bring it up to a boil rather than waiting for the water to boil before dumping the pasta in. Although I don’t think it matters at all, I feel sillily passionate that everyone should be making their pasta this way- it’s so much easier. Once the pasta is almost done, throw in the garlic mustard to wilt it down. Drain the pasta and the garlic mustard, and combine it with the sauce. And you’re done! Add a few garlic mustard flowers for garnish or maybe a sprinkle of red pepper flakes and enjoy your vegan mac and cheese.
Garlic Mustard Vegan Mac and Cheese
Ingredients
- 4 cups garlic mustard leaves, lightly packed
- 1 lb. pasta (macaroni, or your choice)
- 1 ½ cups raw cashew pieces
- 1 ½ cups oat milk (or other plant-based milk)
- ¼ cup nutritional yeast
- 2 tbsp. olive oil
- 2 cloves garlic
- 1 tbsp. white miso paste
- ½ tsp. red chili flakes
- Salt and pepper, to taste
Instructions
- Wash your garlic mustard, remove all the leaves, and set aside. Pre-soften your cashews by soaking for several hours ahead of time, or quickly boiling for 10 minutes.
- Make the pasta in your favorite method, or as directed on the box. A minute or two before draining the noodles add the garlic mustard. Cook the pasta with the garlic mustard until done and drain.
- While the pasta cooks, add the cashews, oat milk, nutritional yeast, oil, garlic, miso, and chili flakes to a blender. Blend until perfectly smooth, scraping down the sides so it’s all incorporated well.
- Return the cooked pasta and garlic mustard to the pot you cooked it in. Add the cashew sauce to the pasta, and stir to combine. Season with salt and pepper to taste.
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