Vegan Mac and Frauxmage featuring The Frauxmagerie's Botanic Boka
Recipes

Vegan Mac and Frauxmage Featuring Botanic Boka

This Vegan Mac and Frauxmage recipe will bring you back to the memories of the traditional pasta dish you used to make. The Frauxmagerie on Georgian Bay make handcrafted, vegan frauxmages and they combine traditional methods with innovation to create their incredible frauxmages. I’ve partnered with The Frauxmagerie on Georgian Bay and they’ve been kind enough to gift me their Botanic Boka. It was such a pleasure to create this indulgent and delicious Mac and Frauxmage! I am so grateful for their support because these are truly my absolute favourite frauxmages on the vegan market! These Frauxmages are the closest in taste and texture to the traditional dairy based products, in my opinion. They are also much healthier because they use 100% natural ingredients.

I also love that The Frauxmagerie on Georgian Bay are making oil-free frauxmage options which is quite rare on the vegan market! They make aged and fresh frauxmage options and have just launched some new products. I highly recommend you check out their site for more information at https://thefrauxmagerie.com/. You can also find them on facebook, twitter, youtube and instagram.

The Botanic Boka

The Botanic Boka has an amazingly authentic cheddar-like flavour so it’s perfect for a Vegan Mac and Frauxmage recipe. Using the Botanic Boka simplifies the process of making Vegan Mac and Frauxmage. You don’t have to worry about soaking cashews or cooking potatoes and carrots! I simply shredded the wheel of Botanic Boka and then it’s ready to be melted down in cashew milk to create the creamiest and dreamiest frauxmage sauce! This is a great option for a weekday meal because of how quick it can be made. You don’t have to bake it if you want a really quick but warming and indulgent meal! Just mix the frauxmage sauce with the pasta and dig in!

The Frauxmagerie on Georgian Bay has grown a lot in a short time. As the popularity of dairy-free products continually increases, we are likely to continue seeing growth and innovation! Chef Marie-Catherine Marsot is the creator of The Frauxmagerie and I love supporting companies founded by women! I hope you will give The Frauxmagerie a try if you can find it near you (there’s a store locator on their site!). If you give this recipe a try, I’d love to get your feedback so you can leave me a comment below or tag me in your recreation on instagram @nicolemgallant. Enjoy! 🙂

Vegan Mac and Frauxmage Featuring The Frauxmagerie Botanic Boka

Vegan Mac and Frauxmage Featuring The Frauxmagerie Botanic Boka

Yield: 4
Prep Time: 20 minutes
Cook Time: 20 minutes
Total Time: 40 minutes
The Frauxmagerie's Botanic Boka makes a simple yet indulgent Mac and Frauxmage that will satisfy your cravings for the traditional dish you used to make.

Ingredients

  • 2 cups macaroni pasta
  • 1 wheel Botanic Boka by The Frauxmagerie on Georgian Bay, shredded
  • 2 cups unsweetened cashew milk
  • 1 tbsp arrowroot powder + 2 tbsp water
  • 1/2 tsp salt
  • pinch cayenne
  • pinch black pepper

Instructions

1. Preheat oven to 350 degrees F.

2. Cook the pasta according to package instructions except for the cook time. Undercook the pasta by 1 minute. This prevents the pasta getting overcooked when you bake it.

3. In a sauce pan, add the 2 cups of cashew milk. Turn heat to medium and let the milk warm up for about 5 minutes. 

4. In a separate small bowl, combine the arrowroot powder with the water and stir until it’s combined with no lumps. Add this to the cashew milk and whisk to combine.

5. Lower the heat to low. Start adding in handfuls of the cheese shreds. Whisk to combine the cheese with the milk as it starts to melt and become a thick and creamy cheese sauce. 

6. Add the salt, pepper and cayenne and whisk to combine. Keep the cheese sauce over the heat until it looks like all the cheese has melted, between 5-10 minutes. 

7. Add the pasta and the cheese sauce to either a 2 litre casserole dish or a 9x9 baking dish and stir it around until the pasta is coated with your cheese sauce. It’s ideal to use a dish with a lid for baking, but if you don’t have one you’ll want to cover it with aluminum foil to prevent it drying out too much. Bake for 20 minutes.

Notes

Like all Mac and Cheese recipes, you don’t have to bake it. You can definitely just mix the cheese sauce with the pasta and dig in!

I suggest adding up to a 1/8 tsp of pepper and cayenne. Add slowly and test to make you sure it suits your taste before adding more. 

You can also add some bread crumbs or nutritional yeast on top for some added flavour! 

You can make this recipe gluten-free by using gluten-free pasta and bread crumbs.