Recipes

Andy Zambrano’s Vegan Mac and Cheese with Soy Chorizo

Thanksgiving recipes from our favorite plant-based chefs

Get access to everything we publish when you sign up for Outside+ Join today!.

Vegetarian Times asked four of our favorite plant-based chefs, cookbook authors, and general food geniuses to share the recipes they would serve for a Thanksgiving or holiday meal – and to offer some thoughts about food, cooking, and traditions. This recipe for vegan mac and cheese with soyrizo comes from Andy Zambrano of Comal

The word that best describes my thanksgiving traditions is feast. My family gatherings consist of 20 to 30 people. Everyone has a role. One tia does tamales, the other does stuffing, another deals with the turkey. And now that all the cousins are older, we are contributing new items to our traditions. My contribution is this vegan chorizo mac and cheese. It’s the best of both worlds, a staple in both Mexican and American culture. Creamy and hearty vegan mac and cheese mixed in with crispy slightly tangy and spicy chorizo. A home run that my friends and family enjoy. – Andy Zambrano

Vegetarian Thanksgiving 2021
(Photo: David Lopez Osuna)

 More Holiday Recipes and Ideas from Vegetarian Times


Get more of what you love from VT. Follow us on Instagram, Facebook, and Twitter, and sign up for our email newsletters


Andy Zambrano’s Vegan Mac and Cheese with Chorizo

Servings
6
Duration
40 min

Ingredients

Vegan 'cheese'

  • 1 Yukon Gold potato, medium sized
  • 1 white onion, medium sized
  • 1 sweet potato, medium sized
  • 1 cup cashews
  • 1/2 cup olive oil
  • 1/4 cup dijon mustard
  • 4 cloves garlic
  • 1 cup nutritional yeast
  • 2 Tablespoons chipotle powder
  • Salt

To complete

  • 1 pound dry elbow pasta
  • 2 packages soyrizo
  • 2 Tablespoons olive oile

Preparation

  1. Submerge the cashews in water and store in the fridge overnight or submerge in hot
    water for 20 min.
  2. Start to boil some water in a medium sized pot. Cut the potato, sweet potato, and onion into medium sized pieces and add to the water once it starts boiling.
  3. Once the vegetables are soft, strain and keep 2 cups of the broth.
  4. Strain the cashews and add the rest of the cheese ingredients into a blender along with the vegetables and water. Blend in batches if you have to. If your cheese is still too thick, add a bit more water until it’s a smooth, slightly thick consistency. Add salt to you liking.
  5. In a large skillet add the olive oil and two packs of chorizo. Cook under a medium heat until all the brine is cooked out and soy is crispy. Stir occasionally to prevent burning. About 15 to 20 minutes. Set aside once cooked.
  6. In a medium sized pot get some water with a heavy pinch of salt boiling. Once at a
    rolling boil, add the pasta and cook until aldente. Once cooked, strain the pasta and add it back into the pot. Add the finished cheese and cooked chorizo, give it a good mix and it’s ready to serve.