CHEF CHLOE'S VEGAN MAC AND CHEESE
Make and share this Chef Chloe's Vegan Mac and Cheese recipe from Food.com.
Provided by worldmom12
Categories Macaroni And Cheese
Time 15m
Yield 4-6 serving(s)
Number Of Ingredients 11
Steps:
- Bring a large pot of heavily salted water to a boil. Add macaroni and cook according to package directions. Add broccoli for the last 5 minutes of boiling and let cook until broccoli is fork tender. Drain and return to pot.
- Meanwhile, in a medium saucepan, make a roux or paste by whisking the margarine and flour over medium heat for 3 to 5 minutes. Add nondairy milk, yeast, tomato paste, salt, and garlic powder to the saucepan and bring to a boil, whisking frequently. Reduce heat to low and let simmer until the sauce thickens. Adjust seasoning to taste and stir in lemon juice and agave. Toss the noodles and broccoli with the sauce and serve immediately.
Nutrition Facts : Calories 662.1, Fat 7.1, SaturatedFat 1, Sodium 1353.3, Carbohydrate 119.5, Fiber 11.9, Sugar 11.4, Protein 33.7
VEGAN MAC AND CHEESE
Make the ultimate comfort dish, macaroni cheese, but with vegan credentials. The recipe is quick and easy to make, so a great midweek meal for the family
Provided by Elena Silcock
Categories Dinner, Main course, Pasta
Time 35m
Number Of Ingredients 12
Steps:
- The night before, soak the cashew nuts in water and leave overnight.
- Heat the oven to 180C/160C fan/gas 4. Steam the carrots and potatoes together for 5 mins, until completely softened. Transfer to a food processor. Drain the cashews and add these with 60ml of the oil, then blitz to break down the nuts. Tip in the other ingredients - apart from the macaroni, breadcrumbs and the remaining oil - then blitz again until the mixture is smooth and season well. Add a splash of water and just a drizzle of olive oil if it looks too stiff, then set aside.
- Cook the macaroni in a large pan of salted water for 1 min less than packet instructions, drain then stir through the sauce. Transfer the mix to an ovenproof dish, stir the breadcrumbs with the remaining oil and some seasoning. Scatter over the top of the macaroni and bake for 20-25 mins until piping hot and crisp.
Nutrition Facts : Calories 686 calories, Fat 30 grams fat, SaturatedFat 5 grams saturated fat, Carbohydrate 80 grams carbohydrates, Sugar 6 grams sugar, Fiber 8 grams fiber, Protein 20 grams protein, Sodium 1.12 milligram of sodium
THE BEST EVER VEGAN MAC 'N' CHEESE RECIPE BY TASTY
Whether you're lactose intolerant or just looking to cut back on dairy, this creamy, dreamy mac stands up to the real thing. Made with velvety cashew milk and roasted garlic, you'll be going back for seconds and thirds.
Provided by Rachel Gaewski
Categories Sides
Time 5h40m
Yield 6 servings
Number Of Ingredients 16
Steps:
- Add the cashews to a medium bowl and cover with warm water by 1 inch (2 ½ cm). Soak for 3-4 hours, until the cashews are softened and plump, then drain.
- While the cashews are soaking, make the roasted garlic: Preheat the oven to 400°F (200°C).
- Cut off the top ½ inch (1 ¼ cm) of the head of garlic and drizzle the exposed cloves with 1 tablespoon olive oil. Replace the top of the head of garlic and wrap tightly in foil. Roast for 35-40 minutes, until the cloves are easily pierced with a fork. Unwrap the garlic and let cool completely. Once cooled, squeeze all of the cloves from their skins.
- Add the soaked cashews, roasted garlic cloves, and cold water to a high-powered blender. Blend on high speed until completely smooth. 30-60 seconds. Set aside.
- Heat 2 tablespoons of olive oil in a 12-inch (30 G) cast iron skillet over medium-high heat. When the oil is shimmering, add the panko, paprika, and 1 teaspoon of salt. Stir with a spatula to coat the bread crumbs in the oil. Toast, stirring frequently, for 3-5 minutes, until the bread crumbs are lightly golden brown. Transfer the bread crumbs to a bowl and set aside. Wipe out the skillet.
- In the same skillet, melt together the vegan butter and remaining 2 tablespoons of olive oil. Add the minced garlic and sauté for 2-3 minutes, until fragrant but not browned. Whisk in the flour, making sure there are no clumps. Cook the roux for 3-4 minutes, whisking continuously, until the flour is golden in color and fragrant.
- Add the blended cashew mixture to the skillet and whisk well to combine with the roux. Add the nutritional yeast, apple cider vinegar, turmeric, pepper, and the remaining 2 teaspoons of salt. Reduce the heat to medium-low and simmer the sauce for 2-3 minutes, until slightly thickened. It should be thick enough to coat the back of a spoon and pool when drizzled, but not so thick that it is gloppy. If the cheese sauce is too thick, add more water, 2 tablespoons at a time, until it reaches the desired consistency.
- Add the elbow noodles to the sauce and toss until well coated.
- Sprinkle the toasted bread crumbs on top of the pasta in an even layer.
- Bake for 15-20 minutes, until the sauce is bubbling around the edges of the skillet and the bread crumbs are deep golden brown.
- Garnish with fresh minced parsley and serve.
- Enjoy!
Nutrition Facts : Calories 615 calories, Carbohydrate 83 grams, Fat 23 grams, Fiber 4 grams, Protein 17 grams, Sugar 4 grams
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