Vegan Thai Red Curry Mac and Cheese

Why You'll Love This Thai-Inspired Recipe

Aside from mac & cheese, my other food obsession is Thai food. I've already created a few Thai-inspired dishes for the blog like my Thai Basil Noodles with Tofu and my Easy Thai Quinoa Salad.

Considering my love of both Thai food and vegan mac and cheese, how could I deny you the glory of this Thai Red Curry Mac and Cheese from Robin Robertson's new book? This recipe is:

• Creamy & Comforting. Made with BOTH cashews and coconut milk, this spicy, cheesy curry mac is ridiculously decadent – but still completely dairy-free!
• Spicy Without Being Over-The-Top. The Thai red curry paste adds a real depth of flavor to the pasta sauce (kind of like the vodka does in my vegan vodka sauce). It's piquantly spicy, but won't blow your lid off.
• Versatile. I love adding veggies to all kinds of meals, and this Thai curry macaroni dish is no exception. Feel free to load it up with your favorites, or add some plant-based protein. I have lots of ideas for you under the "Optional Variations" section. 🙂
• Budget-Friendly. Essentially made with just dried noodles, a can of coconut milk, some raw cashews, and a few spoonfuls of red curry paste, this simple recipe is perfect for a rent-week meal.

Ingredients & Substitutions

• Neutral Oil (optional) - Robin's recipe calls for a neutral oil (e.g. avocado). You can also skip the oil if you're oil-free.
• Yellow Onion - Honestly, any color of onion will do here.
• Thai Red Curry Paste - Make sure to check your labels, as some commercially available curry pastes include shrimp or fish sauce.
• Salt, Pepper, & Water - Easy enough, right?
• Raw Cashews - Unsalted raw cashews magically replicate the consistency of cream after being soaked and blended. Be sure to reach for RAW nuts; this won't work with roasted ones.
• Unsweetened Coconut Milk - For the best flavor and consistency, use full-fat canned coconut milk.
• Small Pasta - Any short noodle shape will work. Feel free to sub in gluten-free pasta as needed. Cook according to package directions.

Toppings (optional)

• Roasted Peanuts - Roasted, salted peanuts make for a deliciously crunchy topping. Feel free to swap in roasted cashews instead.
• Thai Basil - The herbaceous flavor of Thai basil is a delight, but it can sometimes be hard to find. If that's the case, try using chopped fresh cilantro instead.
• Red Pepper Flakes - I like my curry nice and spicy, so I usually add some red pepper flakes to the top of this curry mac. You can also swap in sriracha, sambal oelek, chili garlic paste, or any other spice-maker you prefer.
• Lime - The bright acidity of fresh lime juice helps to cut through the richness of the curry cheese sauce and makes this dish more reminiscent of Thai curry.

How To Make Vegan Curry Mac and Cheese

This recipe for Thai Red Curry Mac & Cheese is a snap to make. Here's how it's done:

Step 1: Make The Curry Cheese Sauce.

In a skillet over medium heat, heat the vegetable oil. Add the onion and cook until tender, about 5 minutes.

Stir in the curry paste, salt, and pepper. Cook, stirring constantly, for 1 minute.

Stir in 1 cup (240 ml) of water and remove the skillet from the heat.

In a high-speed blender, combine the cashews and remaining 1 cup (240 ml) of water. Blend until completely smooth. Add the curry mixture and blend again until smooth. Set aside.

Step 2: Make The Pasta

Bring a large pot of salted water to a boil over high heat. Add the pasta and cook according to the package directions until al dente. Drain well and return it to pot.

Step 3: Assemble & Enjoy!

Stir in the curry sauce and coconut milk. Place the pot over low heat and cook, stirring occasionally, for a few minutes to heat through and thicken the sauce. Taste and adjust the seasoning, as needed.

Transfer to a large serving dish and serve hot, sprinkled with peanuts, basil, and red pepper flakes (if using), with lime wedges on the side for squeezing.

Optional Variations

While this vegan curry mac and cheese is pretty perfect just the way it is written, there's always room for customization! Here are a few ideas to get you started:

• Add veggies. As a nutritionist, I am all for adding veggies to every meal. Try adding some quickly stir-fried veggies like red bell pepper, carrot, broccoli, green peas, snap peas, or snow peas into the mix.
• Add protein. While me and carbs are on very friendly terms, I like to add protein to most of my pasta dishes to help keep me fuller for longer. Here are some options:
  • Tofu Crumbles
  • Grilled Tofu Steaks
  • Tempeh Crumbles
  • Vegan Chicken
  • Popcorn Tofu
• Make it green. Thai curry paste also comes in a spicier green flavor. Try switching it up! If you do, feel free to lean into the green theme by adding spinach, broccoli, peas, asparagus, or other green veggies.

Expert Tips

1. Salt your pasta water. You only get one shot to add flavor to your noodles; don't waste the opportunity! If you're on a low-sodium diet, try boiling the noodles in low-sodium veggie broth instead.
2. Store noodles and sauce separately for freezing. If you decide to freeze your leftovers, they'll fare better if you can store the sauce and noodles separately. If not, the noodles can get kind of soggy on reheating.
3. Roll your limes to get the most juice! Giving your citrus a firm roll on the countertop for 10-15 seconds before cutting it into wedges will help you extract more yummy juice with every squeeze.

Cookbook Review: Robin Robertson's Vegan Mac and Cheese

As a self-proclaimed mac n' cheese fanatic, I was totally pumped when I was asked to review Robin Roberston's new book Vegan Mac and Cheese.

Robin's book includes more than 50 delicious plant-based comfort food recipes. It's amazing how many versions of vegan mac and cheese there are!

Her chapters include: