Soul Veg Vegan Macncheese Recipes

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VEGAN BAKED MAC AND CHEESE

If you have vegan dinner guests or are trying to cut back on the dairy, this mac 'n' cheese will satisfy your craving, I promise. The nutritional yeast gives it that "cheesy" flavor and the ground mustard makes it taste like my original recipe. Plus, the pureed butternut squash gives the sauce that iconic yellow hue.

Provided by Kardea Brown

Categories     side-dish

Time 55m

Yield 8 to 12 servings

Number Of Ingredients 12



Vegan Baked Mac and Cheese image

Steps:

  • Cook the pasta according to the package directions. Drain, and keep warm.
  • Meanwhile, combine the cashews with enough boiling water to cover in a medium bowl. Let stand for 10 minutes. Drain.
  • Preheat the oven to 400 degrees F.
  • Combine the soaked cashews, nutritional yeast, cornstarch, garlic powder, ground mustard and 1 1/2 cups water in a high-powered blender. Blend until very smooth, adding more water if necessary to reach the desired consistency. Stir in the butternut squash and season with salt and pepper.
  • Stir together the cooked pasta and sauce in a lightly greased 9-by-13-inch baking dish. Stir together the panko, Parmesan and olive oil in a bowl. Sprinkle evenly over the pasta. Bake until the pasta is bubbly and the topping is browned, 20 to 25 minutes.

One 16-ounce package large elbow pasta
1 1/2 cups raw cashews
1/4 cup nutritional yeast
1 teaspoon cornstarch
1 teaspoon garlic powder
1/2 teaspoon ground mustard
One 12-ounce package frozen butternut squash purée, thawed
Kosher salt and freshly ground black pepper
Nonstick cooking spray, for the baking dish
1 cup panko breadcrumbs
1/2 cup dairy-free Parmesan
1 to 2 tablespoons olive oil

SUNRABBIT'S VEGAN MAC'N'CHEESE

So, what do you do when you are trying to transition your children to a mostly vegan diet and they are obsessed with Kraft Macaroni & Cheese? This is what you do, my friends. You make THIS.

Provided by Sunrabbit

Categories     Macaroni And Cheese

Time 25m

Yield 4 1/2 cups, 4-6 serving(s)

Number Of Ingredients 13



Sunrabbit's Vegan Mac'n'Cheese image

Steps:

  • Add onion, peppers, potatoes, carrots, garlic and water to a sauce pan and bring to a boil. Cover the pan and simmer for 15 minutes, or until vegetables are very soft.
  • While the vegetables are simmering, cook pasta until al dente. Drain pasta (do not rinse) and set aside with the lid on to keep pasta warm.
  • Place the almond milk, cashews, salt, coconut oil, mustard, lemon juice and black pepper in a blender cup. Drain water from softened vegetables and add to blender; process until perfectly smooth (use Soup button if you have a Blendtec).
  • In a large bowl, toss the cooked pasta and blended cheese sauce until completely coated. Serve immediately.

8 ounces whole wheat pasta
1/2 small onion, peeled and chunked
1/4 red bell pepper, chunked
1 cup red potatoes, peeled and chunked
1/4 cup carrot, peeled and chunked
3 -4 fresh garlic cloves
1/2 cup almond milk
1/4 cup raw cashews
2 teaspoons sea salt
1/4 teaspoon Dijon mustard
1/4-1/3 cup unrefined coconut oil
1 tablespoon fresh lemon juice
1/4 teaspoon ground black pepper, to taste

VEGAN MAC AND CHEESE

Many creamy vegan pasta recipes call for an arsenal of expensive ingredients, but this one relies on more approachable ones, like cashews and almond milk for richness, nutritional yeast for tang and soy sauce for complex saltiness. Sautéed onions do double duty: They serve as a thickener and help offset the sweetness of the cashews. This simple stovetop pasta is wonderful on its own, but feel free to add roasted vegetables, fresh herbs, spices, harissa or hot sauce. For a quick-baked version worthy of Thanksgiving dinner, pile the prepared mac and cheese into a casserole dish, top with panko and more nutritional yeast, and broil for a few minutes until golden brown.

Provided by Alexa Weibel

Categories     dinner, weekday, pastas, main course, side dish

Time 30m

Yield 4 to 6 servings

Number Of Ingredients 17



Vegan Mac and Cheese image

Steps:

  • Bring a large pot of salted water to a boil over high heat.
  • Meanwhile, add the cashews to a large nonstick skillet and heat over medium, stirring frequently, until fragrant, toasty and slightly golden, about 4 minutes. Transfer cashews to a blender and add the almond milk. Wipe out the skillet with a paper towel.
  • Add the oil to the skillet and heat over medium. Add the onion, garlic, onion powder, ground turmeric and mustard powder, season with salt and pepper, and cook, stirring, until onions are very tender, 8 to 10 minutes, lowering the heat as necessary to avoid scorching. Remove from the heat, stir in 1/2 cup nutritional yeast and the tamari, then transfer to the blender.
  • Blend the cashew mixture on high until thick and creamy, about 2 minutes, scraping down the sides as needed. (This works best with a high-power blender, but any blender will work - just keep blending the mixture 1 to 2 more minutes after the mixture looks creamy; it will emulsify further.) You should have about 1 1/2 cups.
  • Cook the pasta according to package instructions until al dente. Reserve 1 cup pasta cooking water. Drain pasta, then return cooked pasta to the pot. Stir in the cashew cream, then add the pasta cooking water 1/4 cup at a time until you achieve desired sauciness. Season to taste with salt, pepper and additional nutritional yeast, if desired. Serve immediately. (The sauce thickens significantly as it sits. If it starts to coagulate, or if you have any leftover macaroni and cheese, stir in a splash of the remaining pasta cooking water to loosen.)
  • If you'd like a little crunch on top, prepare the optional panko topping: Heat the broiler. In a small bowl, add the panko, olive oil and 2 tablespoons nutritional yeast. Pinch the mixture together gently to combine thoroughly; season to taste with salt and pepper.
  • Transfer the prepared macaroni to a lightly oiled 9-by-13-inch baking dish, arrange in an even layer and sprinkle the panko mixture on top, if using. Transfer to the oven on the shelf nearest to the broiler and broil until just golden on top, about 2 minutes. (The panko toasts quickly, so you'll want to keep an eye on it.) Serve immediately.

Kosher salt
4 ounces raw, unsalted cashews
3/4 cup unsweetened almond milk (or other unsweetened nut milk)
2 tablespoons olive oil
1/2 large yellow onion, finely chopped (about 1 cup)
3 garlic cloves, thinly sliced
3/4 teaspoon onion powder
1/2 teaspoon ground turmeric
1/4 teaspoon mustard powder
Black pepper
1/2 cup nutritional yeast, plus more to taste
5 teaspoons tamari or low-sodium soy sauce
16 ounces elbow macaroni or medium shells
1 cup panko bread crumbs
3 tablespoons olive oil, plus more for greasing
2 tablespoons nutritional yeast
Kosher salt and black pepper

VEGAN MAC AND CHEESE

The combination of soaked cashews and nutritional yeast creates a savory sauce for this vegan mac and cheese. The cashews don't blend up completely smooth, but will have a fine texture even after processing, which helps the sauce cling to the noodles. -Taste of Home Test Kitchen, Milwaukee, Wisconsin

Provided by Taste of Home

Categories     Dinner

Time 30m

Yield 6 servings.

Number Of Ingredients 10



Vegan Mac and Cheese image

Steps:

  • Rinse cashews in cold water. Place in a large bowl; add water to cover by 3 in. Cover and let stand overnight., Cook macaroni according to package directions. Drain and rinse cashews, discarding liquid. Transfer to a food processor. Add 1-1/2 cups water, nutritional yeast, lemon juice and seasonings; cover and process until pureed, 3-4 minutes, scraping down sides as needed., Drain macaroni; return to pan. Stir in cashew mixture. Cook and stir over medium-low heat until heated through. Sprinkle with additional paprika if desired.

Nutrition Facts : Calories 497 calories, Fat 18g fat (3g saturated fat), Cholesterol 0 cholesterol, Sodium 803mg sodium, Carbohydrate 67g carbohydrate (5g sugars, Fiber 5g fiber), Protein 18g protein.

2 cups raw cashews
16 ounces uncooked elbow macaroni
1-1/2 cups water
1/3 cup nutritional yeast
2 teaspoons lemon juice
2 teaspoons salt
2 teaspoons onion powder
1-1/2 teaspoons paprika
1 teaspoon pepper
1/8 teaspoon cayenne pepper

SOUL VEG VEGAN MAC'N'CHEESE

The best vegan mac n' cheese I've ever had! The recipe comes from the Soul Vegetarian Cook Book, but I've only had this at their restaurants. I'm trying it tomorrow--I'll let you know how it goes!

Provided by Making Stuff

Categories     Soy/Tofu

Time 40m

Yield 8-10 serving(s)

Number Of Ingredients 9



Soul Veg Vegan Mac'n'cheese image

Steps:

  • Boil water in medium sauce pan and add noodles. Turn off the heat. Let macaroni stand in hot water until al dente (about 5 minutes). Drain in colander. Run cold water over noodles to stop cooking process.
  • Blend tofu and soy milk in blender until smooth. Pour into mixing bowl. Add tahini, nutritional yeast, turmeric, and salt to taste. Mix until smooth.
  • Add noodles to cheese mixture. Mix well.
  • Place in lightly oiled casserole dish, top with pats of margarine.
  • Bake at 350°F for 20 minutes. Allow to cool before slicing.

Nutrition Facts : Calories 354.2, Fat 12.8, SaturatedFat 1.9, Sodium 72.4, Carbohydrate 46.6, Fiber 5.2, Sugar 1.3, Protein 15.4

14 ounces macaroni noodles
4 cups water
1 tablespoon turmeric
1 cup soymilk (or rice, or nut milk)
8 ounces tofu (1/2 block)
1/2 cup tahini
5 tablespoons nutritional yeast
2 tablespoons margarine
salt

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