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
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
THE BEST VEGAN MACARONI AND CHEESE EVER
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
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 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.
VEGAN MACARONI AND CHEESE
Make and share this Vegan Macaroni and Cheese recipe from Food.com.
Provided by Vegan_Baker900
Categories < 60 Mins
Time 50m
Yield 4 serving(s)
Number Of Ingredients 13
Steps:
- Pot One: Pasta.
- • Make pasta.
- • Drain.
- Pot Two: Rue.
- • Combine butter sub, flour, and salt over low heat. RUE!
- • When bubbling, gradually add the soy drink.
- • Cook and stir until it is thick and begins to bubble.
- • Remove from heat and add the "cheese" from the third pot.
- Pot Three: Cheese :D.
- • Mix nutritional yeast, cornstarch, flour, and salt in a small saucepan.
- • Add water, oil, and mustard.
- • Cook until it thickens and bubbles.
- • Add it to the white sauce form the second pot.
- Baking!
- • Preheat oven to 375°F.
- • Mix cooked pasta with cheese sauce.
- • Pour into a greased casserole dish.
- • Top with bread crumbs.
- • Bake for 30 minutes.
Nutrition Facts : Calories 473.8, Fat 11.3, SaturatedFat 1.6, Sodium 765.3, Carbohydrate 74.3, Fiber 6.8, Sugar 2.4, Protein 19.8
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