The Ultimate Vegan Mac Cheese Recipes

VEGAN MAC AND CHEESE

Steps:

• Boil the cashews, potatoes, and carrots until tender (about 8-10 minutes). Drain well and set aside.
• Place macaroni in a large pot of salted boiling water. Cook until al dente and according to package directions (about 9-10 minutes). Drain and set aside.
• Place all ingredients in a high-powered blender (except garlic & butter). Blend until potatoes, carrots & cashews have completely broken down and sauce is smooth, about 1-2 minutes. Set aside.
• Heat up butter in a large pan over medium heat. When melted, add garlic and sauté for 30-60 seconds, until lightly golden and fragrant (be careful not to burn).
• Pour in the cheese sauce and cook for 4-6 minutes until sauce thickens up and becomes slightly stretchy. Stir often to prevent burning. If it's too thick, add a splash of broth. Taste for seasoning and add more if needed.
• Now add pasta and gently toss to coat. Serve immediately. Enjoy!

ULTIMATE VEGAN MAC N CHEESE

Steps:

• Prepare the cheese sauce - set aside
• In a non-stick skillet, saute the onion and peppers until softened
• Add garlic and stir for about 30 sec or until fragrant
• Add mushrooms and soy sauce and cook until liquid has evaporated - set aside
• Microwave or steam frozen veggies. You can chop into smaller pieces if you want.
• Prepare pasta according to directions - then drain and return to pan
• Add all veggies to the pasta along with the diced tomato and stir
• Add cheese sauce and stir - I usually add the whole batch
• When thick and creamy - serve.

THE ULTIMATE VEGAN MAC + CHEESE

Steps:

• Add all ingredients into a high-powdered blender (cashews first) and blend until sauce becomes creamy. NOTE: If needed, add a bit more water (1 Tbsp at a time), until desired consistency is met. Set aside.
• Cook pasta according to packaging. NOTE: shells or elbow pasta doesn't take a long time to cook, usually 10-12 minutes. NOTE: I always add 1 Tbsp of olive oil to the boiling water to prevent pasta from sticking together.
• In a medium deep saucepan, heat butter on medium-high heat and add garlic and sauté for a minute or so. Next, add arrowroot, nutritional yeast, ground mustard, salt, black pepper, garlic powder, and cajun seasoning, and whisk until combined and looks like little "bits".
• Slowly add Almond milk, whisking frequently. Once mixture becomes thick, add the vegan cream cheese, whisking frequently again. Add the lemon juice and continue to whisk sauce until combined, smooth, and creamy.
• Add in the drained pasta and toss in sauce until well coated. Serve immediately and enjoy! NOTE: For added crunch, you can top with breadcrumbs if desired.
• Bon Appetit!