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
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.
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
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.
VEGAN MACARONI AND CHEESE
Make and share this Vegan Macaroni and Cheese recipe from Food.com.
Provided by Carol Bullock
Categories Low Cholesterol
Time 35m
Yield 4 serving(s)
Number Of Ingredients 9
Steps:
- Mix dry ingredients in a saucepan.
- Whisk in milk.
- Cook over medium heat, whisking constantly, until it thickens and bubbles.
- Cook and stir 30 seconds more, then remove from the heat.
- Whip in the margarine and mustard.
- Add more milk or water if mixture is too thick.
- Add hot, cooked macaroni, and mix well.
- Enjoy!
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
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.
THE BEST VEGAN MAC AND CHEESE
This delicious creamy mac and cheese recipe is 100% vegan, free of any oil, and made with no-fuzz ingredients in just 15 minutes or less! Kids and omnivores love it, guaranteed.
Provided by nutriciously
Categories Main Dish Recipes Pasta
Time 1h5m
Yield 4
Number Of Ingredients 16
Steps:
- Bring a large pot of lightly salted water to a boil. Cook macaroni in the boiling water, stirring occasionally, until tender yet firm to the bite, about 8 minutes. Drain.
- Place potatoes into a large pot and cover with salted water; bring to a boil. Reduce heat to medium-low and simmer until tender, about 20 minutes. Drain. Peel and finely chop potatoes when cool enough to handle.
- Combine potatoes, onion, carrot, and garlic in a small pot over medium heat. Add 2 tablespoons water and cook until soft enough to blend and water is mostly evaporated, about 3 minutes. Remove from heat. Transfer sauce to a blender. Add 3/4 cup water, cashews, soy milk, nutritional yeast, lemon juice, salt, paprika, and cayenne. Cover the blender and hold lid down with a potholder; pulse a few times before leaving on to blend until smooth.
- Heat 2 tablespoons water in a nonstick pan over medium heat. Add broccoli and cook until soft but still a little crunchy, about 5 minutes. Transfer to a large serving bowl. Pour sauce in and mix until thoroughly coated.
Nutrition Facts : Calories 325.6 calories, Carbohydrate 51.8 g, Fat 9.2 g, Fiber 8.6 g, Protein 14.5 g, SaturatedFat 1.7 g, Sodium 586.1 mg, Sugar 3.9 g
VEGAN MAC AND NO CHEESE
A vegan version of macaroni and cheese, sure to please the whole family.
Provided by AZIAZEL
Categories Main Dish Recipes Pasta Macaroni and Cheese Recipes Baked Macaroni and Cheese Recipes
Time 1h15m
Yield 4
Number Of Ingredients 12
Steps:
- Preheat oven to 350 degrees F (175 degrees C).
- Bring a large pot of lightly salted water to a boil. Add macaroni, and cook for 8 to 10 minutes or until al dente; drain. Transfer to a medium baking dish.
- Heat vegetable oil in a medium saucepan over medium heat. Stir in onion, and cook until tender and lightly browned. Gently mix with the macaroni.
- In a blender or food processor, mix cashews, lemon juice, water, and salt. Gradually blend in canola oil, roasted red peppers, nutritional yeast, garlic powder, and onion powder. Blend until smooth. Thoroughly mix with the macaroni and onions.
- Bake 45 minutes in the preheated oven, until lightly browned. Cool 10 to 15 minutes before serving.
Nutrition Facts : Calories 647.5 calories, Carbohydrate 61.6 g, Fat 39.2 g, Fiber 5.2 g, Protein 16.5 g, SaturatedFat 5.3 g, Sodium 329.3 mg, Sugar 6 g
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
SUNRABBIT'S VELVETY VEGAN CHEESE SAUCE
This has become my go-to vegan cheese sauce--great with pasta, excellent for nachos, even works as a vegan fondue dip!
Provided by Sunrabbit
Categories Sauces
Time 25m
Yield 1 recipe, 12 serving(s)
Number Of Ingredients 12
Steps:
- Add onion, potato, carrot, and garlic cloves to a small sauce pan and fill with just enough water to cover the veggies. Bring to boil, then cover and turn down the heat. Simmer for fifteen minutes, or until veggies are very soft.
- Place almond milk, cashews, sea salt, coconut oil, mustard, lemon juice, black pepper, and nutritional yeast flakes in blender cup. Drain water from softened vegetables and add to blender. Process until perfectly smooth (use Soup button if you have a Blendtec). Serve immediately.
Nutrition Facts : Calories 68, Fat 5.9, SaturatedFat 4.2, Sodium 397.1, Carbohydrate 3.8, Fiber 0.5, Sugar 0.6, Protein 0.8
VEGAN MAC 'N' CHEESE RECIPE BY TASTY
Here's what you need: yellow potatoes, medium carrot, medium onion, cashews, garlic powder, onion powder, salt, nutritional yeast, elbow macaroni, paprika
Provided by Jordan Kenna
Categories Sides
Yield 4 servings
Number Of Ingredients 10
Steps:
- Peel and cube the potatoes. Peel and chop the carrot. Peel and quarter the onion.
- Add the vegetables to a large pot or Dutch oven of boiling salted water. Cover and simmer for 10 minutes, until the potatoes are fork-tender. Remove the boiled vegetables and save about 1 ½ cups of the cooking water.
- Add the cashews, boiled vegetables, garlic powder, onion powder, salt, reserved cooking water, and nutritional yeast to a blender. Blend until smooth.
- Pour the sauce over the macaroni and stir to coat.
- Sprinkle with paprika and serve immediately.
- Enjoy!
Nutrition Facts : Calories 581 calories, Carbohydrate 109 grams, Fat 7 grams, Fiber 7 grams, Protein 19 grams, Sugar 7 grams
More about "sunrabbits vegan mac n cheese recipes"
THE BEST VEGAN MAC AND CHEESE (CLASSIC, BAKED)
From lovingitvegan.com
Ratings 286Calories 683 per servingCategory Entree, Savory
- Add the vegan butter to a pot and let it melt. When it's melted add in the all purpose flour and stir it vigorously with the melted butter.
- Then pour in the cans of coconut milk and the vegetable stock. Use a hand whisk to whisk out the lumps. Keep whisking until it starts to boil and then keep whisking for a few minutes after it has boiled until it thickens. It will continue to thicken as it cools, so it doesn't have to be all the way there when you remove it from the heat, as long as it has thickened considerably from when you started.
- Remove it from the heat and add in the dijon mustard, nutritional yeast, onion powder, garlic powder, smoked paprika, salt and pepper and whisk in. Now your sauce is ready, you can prepare your macaroni.
THE BEST VEGAN MAC AND CHEESE (A FAN FAVORITE!)
From detoxinista.com
Ratings 363Calories 350 per servingCategory Main Course
THE ULTIMATE VEGAN MAC N CHEESE (GF) | VEGAN HUGGS
From veganhuggs.com
4.9/5 (45)Total Time 30 minsCategory Main CourseCalories 418 per serving
VEGAN MAC AND CHEESE - THE HIDDEN VEGGIES
From thehiddenveggies.com
VEGAN MAC AND CHEESE (W/ CREAMY CASHEW SAUCE!) - FIT FOODIE FINDS
From fitfoodiefinds.com
5 KILLER VEGAN MAC AND CHEESE RECIPES - ONE GREEN PLANET
From onegreenplanet.org
SMOKY VEGAN MACARONI AND CHEESE - BLISSFUL BASIL
From blissfulbasil.com
VEGAN MAC AND CHEESE - NUT FREE - A VIRTUAL VEGAN
From avirtualvegan.com
THE ULTIMATE VEGAN MAC AND CHEESE - THE GLOWING FRIDGE
From theglowingfridge.com
RECIPE: VEGAN MAC AND CHEESE FROM WHOLE FOODS MARKET - AJC
From ajc.com
BAKED VEGAN MAC AND CHEESE - SEASONED WITH SUNSHINE
From seasonedwithsunshine.com
VEGAN MAC AND CHEESE (BAKED AND STOVETOP) - MAKE IT …
From makeitdairyfree.com
THE EASIEST VEGAN MAC N CHEESE - PLANT BASED JANE
From plantbasedjane.com
CREAMY VEGAN MAC AND CHEESE - VEGAN YUMMINESS
From veganyumminess.com
BEST VEGAN MAC AND CHEESE BRANDS (NOVEMBER 2021) | PETA
From peta.org
BAKED VEGAN MAC 'N' CHEESE - VEGANOSITY
From veganosity.com
ULTIMATE VEGAN MAC N CHEESE - BRAND NEW VEGAN
From brandnewvegan.com
VEGAN MACARONI AND CHEESE - I HEART VEGETABLES
From iheartvegetables.com
VEGAN MAC AND CHEESE - THE BEST RECIPE! - CHOCOLATE COVERED …
From chocolatecoveredkatie.com
THE BEST VEGAN MAC AND CHEESE RECIPE | AMBITIOUS …
From ambitiouskitchen.com
HEALTHY VEGAN MAC AND CHEESE (LOW-FAT) - NUTRICIOUSLY
From nutriciously.com
DIFFERENCE BETWEEN VEGAN & A WHOLE FOOD PLANT BASED DIET
From cleanfooddirtygirl.com
THE BEST VEGAN MACARONI AND CHEESE - MISSISSIPPI VEGAN
From mississippivegan.com
ULTIMATE GUIDE TO VEGAN MAC AND CHEESE -7 DIFFERENT WAYS!
From veganheaven.org
CREAMY VEGAN MAC AND CHEESE - BRAND NEW VEGAN
From brandnewvegan.com
WHAT’S THE BEST BOXED VEGAN MAC AND CHEESE? HERE ARE 5 KINDS …
From chooseveg.com
SUNRABBIT'S VEGAN MAC'N'CHEESE RECIPE - FOOD.COM
From pinterest.com
VEGAN BAKED MACARONI & CHEESE - I HEART RECIPES
From iheartrecipes.com
VEGAN BAKED MAC N CHEESE – SIX VEGAN SISTERS - REAL FOOD
From sixvegansisters.com
24 TOP VEGAN MAC 'N' CHEESE RECIPES - BAD TO THE BOWL
From badtothebowl.com
HOW TO MAKE THE ULTIMATE VEGAN MAC AND CHEESE - KITCHN
From thekitchn.com
VEGAN MAC AND CHEESE (SERIOUSLY SILKY SMOOTH ... - SCHOOL …
From schoolnightvegan.com
VEGAN BUTTERNUT SQUASH MAC AND CHEESE - LOVING IT VEGAN
From lovingitvegan.com
STOVE-TOP VEGAN MACARONI AND CHEESE | FORKS OVER KNIVES
From forksoverknives.com
CREAMY VEGAN MAC AND CHEESE RECIPE - SARAH'S SPOONFUL
From sarahsspoonful.com
TOP 5 VEGAN MAC AND CHEESES | PETA
From peta.org
VEGAN MAC AND CHEESE WITH NUTRITIONAL YEAST FLAKES
From healthiersteps.com
THE BEST VEGAN GLUTEN-FREE MAC 'N' CHEESE - MINIMALIST BAKER
From minimalistbaker.com
THE BEST BAKED VEGAN MAC AND CHEESE - THIS SAVORY VEGAN
From thissavoryvegan.com
You'll also love