The Best Ever Vegan Mac N Cheese Recipe By Tasty

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THE BEST VEGAN MACARONI AND CHEESE EVER



The Best Vegan Macaroni and Cheese Ever image

I found this recipe over at vegweb.com but I am typing it up here so I can use the easy conversions and see the nutritional information. It received so many positive comments that I have to try it. One of the only complaints is that it can be very salty, so you might want to consider cutting back on the soy sauce or not adding additional salt.

Provided by katedanger

Categories     Low Cholesterol

Time 8m

Yield 6 serving(s)

Number Of Ingredients 11

1 1/2 cups plain soymilk
1 cup water
1/3 cup tamari or 1/3 cup soy sauce
1 1/2 cups nutritional yeast
1 tablespoon paprika
1 tablespoon garlic powder
1 tablespoon salt
3 ounces firm tofu
1 cup canola oil
1 1/2 lbs macaroni noodles
2 teaspoons mustard (optional)

Steps:

  • Preheat oven to 350°F.
  • Boil water in a big pot for the pasta.
  • All of the ingredients sans pasta can easily go in a blender (liquid and powdered) -- this is by far the easiest way.
  • Once pasta is cooked, drain and put it in the baking pan pour the cheese sauce over the pasta.
  • Bake until the top of the pasta looks slightly browned and crispy about 15 minutes.

Nutrition Facts : Calories 961, Fat 43.5, SaturatedFat 3.8, Sodium 2122.5, Carbohydrate 111.6, Fiber 17.7, Sugar 6, Protein 39.5

VEGAN MAC 'N' CHEESE RECIPE BY TASTY



Vegan Mac 'n' Cheese Recipe by Tasty image

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

2 yellow potatoes, peeled and cubed
1 medium carrot, cut into 1 inch (2.5 cm) pieces
1 medium onion, peeled and quartered
½ cup cashews
1 teaspoon garlic powder
1 teaspoon onion powder
1 teaspoon salt, plus more for water
2 tablespoons nutritional yeast, optional
1 lb elbow macaroni, cooked, for serving
paprika, to taste

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

THE BEST EVER VEGAN MAC 'N' CHEESE RECIPE BY TASTY



The Best Ever Vegan Mac 'N' Cheese Recipe by Tasty image

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

1 cup raw cashews
warm water, for soaking cashews
1 head garlic
5 tablespoons olive oil, divided
3 cups cold water
1 ¼ cups panko breadcrumbs
½ teaspoon paprika
3 teaspoons kosher salt, divided
2 tablespoons vegan butter
3 cloves garlic, minced
3 tablespoons all-purpose flour
3 tablespoons nutritional yeast
2 teaspoons apple cider vinegar
¼ teaspoon ground turmeric
¾ teaspoon freshly ground black pepper
3 cups elbow pasta

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

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

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

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