Plant Based Macaroni And Cheese Recipes

THE BEST VEGAN MAC AND CHEESE

The Best Vegan Mac and Cheese image

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

Ingredients

1 ¾ cups whole wheat elbow macaroni
2 potatoes
1 small onion, chopped
½ carrot, finely chopped
1 clove garlic, minced
2 tablespoons water, or as needed
¾ cup water
½ cup cashews
¼ cup soy milk
¼ cup nutritional yeast
1 tablespoon lemon juice
1 teaspoon sea salt
1 dash ground paprika
1 dash cayenne pepper
2 tablespoons water
2 cups chopped broccoli florets

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 POBLANO MACARONI AND CHEESE

Vegan Poblano Macaroni and Cheese image

Making this plant-based dish might become a new holiday tradition in your house - and the recipe is fast and easy enough to become part of your weeknight rotation as well. It's not your average macaroni and cheese as it has no actual cheese, but its creamy cashew sauce, stained green from smoky fire-roasted poblano chiles, is guaranteed to turn heads. The end result is sure to be piled high on everyone's plates. To get vegetarian recipes like this one delivered to your inbox, sign up for The Veggie newsletter.

Provided by Jocelyn Ramirez

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

Time 45m

Yield 4 servings

Number Of Ingredients 8

Ingredients

1 cup raw cashews
1 pound russet potatoes (about 3 medium), scrubbed and roughly chopped
3 ounces carrot (1 medium), scrubbed and roughly chopped
Salt
10 ounces elbow macaroni (about 2 ½ cups)
10 ounces poblano (or pasilla) peppers (2 medium)
1 medium jalapeño (optional)
1/3 cup nutritional yeast

Steps:

Add the cashews to a small bowl and cover with hot tap water to soak for 20 minutes. Drain and set aside.
Meanwhile, combine the potatoes and carrot in a medium pot with 4 cups water, salt liberally, and bring to a boil over medium heat. Cook until the vegetables are fork-tender, 15 to 20 minutes. Reserve 1½ cups of the cooking liquid, then drain.
While the potatoes and carrots cook, bring 8 cups water in a medium pot to a boil over high. Salt liberally, add the elbow pasta and cook until al dente according to package directions. Drain and return to the pot.
While the potatoes and pasta cook, char the chiles: Place the poblano chiles and jalapeño, if using, directly on the grate of a gas burner and turn the heat to high. Cook, using heatproof tongs to turn the chiles so they blister and blacken on all sides, 8 to 10 minutes. Set aside to cool. Remove the stems and seeds and discard, then slice the chiles and set aside a few for garnish.
Working in batches if necessary, blend the potatoes, carrot, cashews, chiles, nutritional yeast and the reserved potato cooking water until smooth. Taste and season with salt. Add the sauce to the pasta and stir to coat. Turn the heat to low and let sit for about 5 minutes so the pasta absorbs some of the sauce. Serve hot, garnished with the reserved chiles.

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