Vegan Mac N Cheese Aka Creamy Cashew Macaroni Recipes

facebook share image   twitter share image   pinterest share image   E-Mail share image

VEGAN MAC N CHEESE AKA CREAMY CASHEW MACARONI



Vegan Mac N Cheese Aka Creamy Cashew Macaroni image

A hearty, stick-to-your-ribs macaroni and "cheese" meal that we all crave sometimes. Perfect comfort food, and for those cold and blustery days and nights of Fall and Winter we all love.

Provided by Magyarfozo

Categories     Vegan

Time 37m

Yield 1 cup, 4 serving(s)

Number Of Ingredients 9

12 ounces elbow macaroni gluten-free pasta (or your favorite pasta shape)
3 cups raw unsalted cashews (do not use roasted, salted etc)
1 (403 ml) can unsweetened coconut milk, well shaken to mix the liquid and cream portions that tend to separate (about 400mL)
1 cup hot boiling water
1 vegetable bouillon cube
3 garlic cloves, minced
1/4-1/2 cup nutritional yeast flakes
1 -2 tablespoon rice vinegar (or apple cider vinegar)
salt and pepper

Steps:

  • Cook pasta as directed on package. Drain and set aside in a large bowl. Cover so it won't dry out.
  • Grind cashews in food processor on high speed until relatively smooth. It's okay if the result is rather grainy looking, so long as what you have is mostly a thick paste.
  • With processor on low speed, slowly add in the entire can of coconut milk.
  • Dissolve the bullion cube in the hot water completely. Again with processor on low speed, slowly pour into the cashew/coconut milk mixture to incorporate fully.
  • Add in the garlic and blend.
  • Still on slow speed, add in the nutritional yeast, 2TB at a time. Taste after each 2TB to determine the taste that suits you. More nutritional yeast = more cheddar-y type flavor, however, some people do not like the yeast-y flavor it can impart. Add in as much or as little as suits you.
  • Add in the vinegar the same way, starting with about 1TB, then adding in more 1tsp at a time, tasting after each tsp to determine what you like. The more vinegar you add, the more "sharp" taste you get. For a very sharp taste, try white vinegar.
  • Salt and pepper to taste.
  • Once the sauce is at your satisfaction, pour over the pasta and mix well. Add in water (or make some additional broth) if you prefer a thinner sauce. Refrigerate any leftover sauce.
  • I coupled this with some braised spinach (2 bunches of fresh spinach coarsely chopped and sautéed in 2TB olive oil over medium heat for about 3 minutes), that I threw right into the bowl (you can see the spinach in the picture above). Other veggies that would probably pair nicely: peas, braised julienne carrots, steamed broccoli, steamed asparagus tips.

Nutrition Facts : Calories 782.9, Fat 66.6, SaturatedFat 25.6, Sodium 32.7, Carbohydrate 37.1, Fiber 6.5, Sugar 4.9, Protein 23.1

VEGAN MAC N CHEESE AKA CREAMY CASHEW MACARONI



Vegan Mac N Cheese Aka Creamy Cashew Macaroni image

A hearty, stick-to-your-ribs macaroni and "cheese" meal that we all crave sometimes. Perfect comfort food, and for those cold and blustery days and nights of Fall and Winter we all love.

Provided by Elmotoo

Categories     < 60 Mins

Time 37m

Yield 4 serving(s)

Number Of Ingredients 9

1 (12 ounce) box barilla gluten-free pasta (macaroni or your favorite pasta)
3 cups raw unsalted cashews (do not use roasted, salted etc)
1 (403 ml) can unsweetened coconut milk, well shaken to mix the liquid and cream portions that tend to separate (about 400mL)
1 cup hot boiling water
1 vegetable bouillon cube
3 garlic cloves, minced
1/4-1/2 cup nutritional yeast flakes
1 -2 tablespoon rice vinegar (or apple cider vinegar)
salt and pepper

Steps:

  • Cook pasta as directed on package. Drain and set aside in a large bowl. Cover so it won't dry out.
  • Grind cashews in food processor on high speed until relatively smooth. It's okay if the result is rather grainy looking, so long as what you have is mostly a thick paste.
  • With processor on low speed, slowly add in the entire can of coconut milk.
  • Dissolve the bullion cube in the hot water completely. Again with processor on low speed, slowly pour into the cashew/coconut milk mixture to incorporate fully.
  • Add in the garlic and blend.
  • Still on slow speed, add in the nutritional yeast, 2TB at a time. Taste after each 2TB to determine the taste that suits you. More nutritional yeast = more cheddar-y type flavor, however, some people do not like the yeast-y flavor it can impart. Add in as much or as little as suits you.
  • Add in the vinegar the same way, starting with about 1TB, then adding in more 1tsp at a time, tasting after each tsp to determine what you like. The more vinegar you add, the more "sharp" taste you get. For a very sharp taste, try white vinegar.
  • Salt and pepper to taste.
  • Once the sauce is at your satisfaction, pour over the pasta and mix well. Add in water (or make some additional broth) if you prefer a thinner sauce. Refrigerate any leftover sauce.
  • I coupled this with some braised spinach (2 bunches of fresh spinach coarsely chopped and sautéed in 2TB olive oil over medium heat for about 3 minutes), that I threw right into the bowl (you can see the spinach in the picture above). Other veggies that would probably pair nicely: peas, braised julienne carrots, steamed broccoli, steamed asparagus tips.

Nutrition Facts : Calories 782.9, Fat 66.6, SaturatedFat 25.6, Sodium 32.7, Carbohydrate 37.1, Fiber 6.5, Sugar 4.9, Protein 23.1

VEGAN MAC AND CHEESE



Vegan Mac and Cheese image

Everyone's favorite comfort food goes vegan in this easy dish.

Provided by Food Network Kitchen

Time 25m

Yield 4 to 6 servings

Number Of Ingredients 12

1 pound elbow macaroni
1 cup 1/2-inch diced Yukon gold potato (from about 1 medium)
1/2 cup 1-inch diced onion (from about 1/2 medium)
1/2 cup 1/2-inch diced butternut squash
1/2 cup raw cashews
1/3 cup coconut milk
3 tablespoons nutritional yeast
1/4 teaspoon garlic powder
1/4 teaspoon paprika
1/8 teaspoon cayenne pepper
Juice of 1/2 lemon
Kosher salt

Steps:

  • Cook the pasta according to the package directions for al dente.
  • Meanwhile, combine the potato, onion and squash in a medium saucepan and cover with water by 1 inch. Bring to a boil and cook until the potato and squash are tender and cooked through, about 8 minutes.
  • Add the cashews, coconut milk, nutritional yeast, garlic powder, paprika, cayenne, lemon juice and 1 teaspoon salt to a blender along with the cooked vegetables and 1/2 cup of the cooking liquid. Blend until the sauce has the consistency of thick pancake batter; you may need add up to 1/4 cup more of the cooking liquid if your sauce is too thick.
  • Toss the sauce with the pasta in a large bowl while still hot.

VEGAN BAKED MAC AND CHEESE



Vegan Baked Mac and Cheese image

If you have vegan dinner guests or are trying to cut back on the dairy, this mac 'n' cheese will satisfy your craving, I promise. The nutritional yeast gives it that "cheesy" flavor and the ground mustard makes it taste like my original recipe. Plus, the pureed butternut squash gives the sauce that iconic yellow hue.

Provided by Kardea Brown

Categories     side-dish

Time 55m

Yield 8 to 12 servings

Number Of Ingredients 12

One 16-ounce package large elbow pasta
1 1/2 cups raw cashews
1/4 cup nutritional yeast
1 teaspoon cornstarch
1 teaspoon garlic powder
1/2 teaspoon ground mustard
One 12-ounce package frozen butternut squash purée, thawed
Kosher salt and freshly ground black pepper
Nonstick cooking spray, for the baking dish
1 cup panko breadcrumbs
1/2 cup dairy-free Parmesan
1 to 2 tablespoons olive oil

Steps:

  • Cook the pasta according to the package directions. Drain, and keep warm.
  • Meanwhile, combine the cashews with enough boiling water to cover in a medium bowl. Let stand for 10 minutes. Drain.
  • Preheat the oven to 400 degrees F.
  • Combine the soaked cashews, nutritional yeast, cornstarch, garlic powder, ground mustard and 1 1/2 cups water in a high-powered blender. Blend until very smooth, adding more water if necessary to reach the desired consistency. Stir in the butternut squash and season with salt and pepper.
  • Stir together the cooked pasta and sauce in a lightly greased 9-by-13-inch baking dish. Stir together the panko, Parmesan and olive oil in a bowl. Sprinkle evenly over the pasta. Bake until the pasta is bubbly and the topping is browned, 20 to 25 minutes.

VEGAN MAC AND CHEESE



Vegan Mac and Cheese image

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

2 cups raw cashews
16 ounces uncooked elbow macaroni
1-1/2 cups water
1/3 cup nutritional yeast
2 teaspoons lemon juice
2 teaspoons salt
2 teaspoons onion powder
1-1/2 teaspoons paprika
1 teaspoon pepper
1/8 teaspoon cayenne pepper

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 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

VEGAN MAC AND CHEESE



Vegan mac and cheese image

Make the ultimate comfort dish, macaroni cheese, but with vegan credentials. The recipe is quick and easy to make, so a great midweek meal for the family

Provided by Elena Silcock

Categories     Dinner, Main course, Pasta

Time 35m

Number Of Ingredients 12

160g raw cashews
200g carrots, peeled and cut into 1cm cubes
700g potatoes, peeled and cut into 1cm cubes
90ml olive oil
40g nutritional yeast
1 lemon, juice only
4 garlic cloves, peeled and roughly chopped
1 tbsp Dijon mustard
1 tbsp white wine vinegar
1 tsp cayenne pepper
400g macaroni
3 tbsp panko breadcrumbs

Steps:

  • The night before, soak the cashew nuts in water and leave overnight.
  • Heat the oven to 180C/160C fan/gas 4. Steam the carrots and potatoes together for 5 mins, until completely softened. Transfer to a food processor. Drain the cashews and add these with 60ml of the oil, then blitz to break down the nuts. Tip in the other ingredients - apart from the macaroni, breadcrumbs and the remaining oil - then blitz again until the mixture is smooth and season well. Add a splash of water and just a drizzle of olive oil if it looks too stiff, then set aside.
  • Cook the macaroni in a large pan of salted water for 1 min less than packet instructions, drain then stir through the sauce. Transfer the mix to an ovenproof dish, stir the breadcrumbs with the remaining oil and some seasoning. Scatter over the top of the macaroni and bake for 20-25 mins until piping hot and crisp.

Nutrition Facts : Calories 686 calories, Fat 30 grams fat, SaturatedFat 5 grams saturated fat, Carbohydrate 80 grams carbohydrates, Sugar 6 grams sugar, Fiber 8 grams fiber, Protein 20 grams protein, Sodium 1.12 milligram of sodium

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

VEGAN MAC AND CHEESE



Vegan Mac and Cheese image

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

Kosher salt
4 ounces raw, unsalted cashews
3/4 cup unsweetened almond milk (or other unsweetened nut milk)
2 tablespoons olive oil
1/2 large yellow onion, finely chopped (about 1 cup)
3 garlic cloves, thinly sliced
3/4 teaspoon onion powder
1/2 teaspoon ground turmeric
1/4 teaspoon mustard powder
Black pepper
1/2 cup nutritional yeast, plus more to taste
5 teaspoons tamari or low-sodium soy sauce
16 ounces elbow macaroni or medium shells
1 cup panko bread crumbs
3 tablespoons olive oil, plus more for greasing
2 tablespoons nutritional yeast
Kosher salt and black pepper

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.

VEGAN MAC AND NO CHEESE



Vegan Mac and No Cheese image

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

1 (8 ounce) package uncooked elbow macaroni
1 tablespoon vegetable oil
1 medium onion, chopped
1 cup cashews
⅓ cup lemon juice
1 ⅓ cups water
salt to taste
⅓ cup canola oil
4 ounces roasted red peppers, drained
3 tablespoons nutritional yeast
1 teaspoon garlic powder
1 teaspoon onion powder

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

More about "vegan mac n cheese aka creamy cashew macaroni recipes"

BEST CREAMY VEGAN CASHEW MAC AND CHEESE | V …
best-creamy-vegan-cashew-mac-and-cheese-v image
2018-02-20 This vegan cashew cheese sauce is incredibly easy to make as long as you have a powerful blender. Step 1: Soak your cashews in hot water …
From vnutritionandwellness.com
Ratings 18
Calories 240 per serving
Category Main Course
  • Blend all of the ingredients together in a high-speed blender. Add more water or nutritional yeast if needed.*


THE BEST VEGAN MAC AND CHEESE (A FAN FAVORITE!)
the-best-vegan-mac-and-cheese-a-fan-favorite image
2019-04-17 Instructions. Prepare the pasta according to package directions. Drain the cashews if you soaked them. (This makes them easier to blend.) …
From detoxinista.com
Ratings 363
Calories 350 per serving
Category Main Course
  • Prepare the pasta according to package directions. Drain the cashews if you soaked them. (This makes them easier to blend.)
  • While the pasta is cooking, combine the cashews, lemon juice, water, salt, nutritional yeast, chili powder, garlic, turmeric, cayenne (if using), and mustard in a high speed blender and blend until silky smooth. If the mixture is too thick, add 2-4 more tablespoons of water and blend again.
  • Once the pasta is tender, drain and rinse it, then return the pasta to the pot and stir in the cheese sauce. Season to taste and serve warm!


VEGAN MAC AND CHEESE (W/ CREAMY CASHEW SAUCE!) - FIT …
vegan-mac-and-cheese-w-creamy-cashew-sauce-fit image
2019-11-05 Instructions. Place all ingredients (except for noodles) into a blender or food processor and blend until smooth. Place cheese sauce into a small …
From fitfoodiefinds.com
4.5/5 (4)
Estimated Reading Time 4 mins
Servings 6
Total Time 15 mins
  • Place all ingredients (except for noodles) into a blender or food processor and blend until smooth.
  • Place cheese sauce into a small saucepan and heat over low/medium to your desired temperature.


VEGAN MAC AND CHEESE (WITHOUT CASHEWS) - FROM THE COMFORT OF …
2022-01-18 Add a little at a time and whisk constantly to make the roux sauce as lump-free as possible. 3. Add the vegan cheeses and stir until melted and creamy. 4. Stir in the lactic acid, garlic powder, onion powder, mustard, salt and pepper. 5. Taste and adjust the seasonings, lactic acid or lemon juice if needed.
From fromthecomfortofmybowl.com


MACARONI AND CHEESE WITH CASHEW CREAM - BETTER HOMES & GARDENS
Advertisement. Step 2. Cook pasta according to package directions. Add broccoli for last 2 minutes of cooking. Drain, reserving 1 cup of the cooking liquid. Step 3. In the same pot, heat butter over low. Add cashew cream, cheddar cheese, Parmesan, garlic powder, onion powder, mustard powder, and 1/2 teaspoon kosher salt.
From bhg.com


CREAMY VEGAN MAC AND CHEESE (CASHEW-FREE!) - COZY
2021-05-26 Step 1. In a large skillet over medium-high heat, sauté 3 cloves of minced garlic in olive oil until lightly golden and fragrant. Step 2. Sprinkle in ¼ cup of all-purpose flour. It will be slightly lumpy- don't worry! Toast the flour for 1-2 minutes, until it is deepened in color. This removes the raw flour flavor.
From cozypeachkitchen.com


VEGAN MAC AND CHEESE - ELAVEGAN | RECIPES
For the full ingredients list, measurements, and nutritional information (calories, etc.), read the recipe card below. For Baked Vegan Mac N Cheese. There are two methods for transforming this vegan mac and cheese into a baked dish. Method 1: Use an oven-proof large frying pan for steps 5 & 6 above. Then simply top with breadcrumbs and ...
From elavegan.com


VEGAN MAC AND CHEESE RECIPE - LOVE AND LEMONS
Prepare the pasta according to the package directions, cooking in a pot of salted boiling water, until al dente. Reserve 1/2 cup of the pasta cooking water before draining. Drain and transfer the pasta back to the pot. Stir in the vegan cheese, adding up to 1/2 cup pasta water to loosen the sauce, as necessary.
From loveandlemons.com


VEGAN MACARONI AND CASHEW CHEESE RECIPE | ONE INGREDIENT CHEF
2013-04-02 Cook the macaroni according to package instructions. It should only take about 10 minutes. When fully cooked, drain through a colander and pour the pasta into a large mixing bowl. Take the cheese sauce and toss it into the macaroni. This may take several minutes, as the sauce will clump together until warmed by the pasta.
From oneingredientchef.com


22 VEGAN MAC AND CHEESE RECIPES YOU NEED TO TRY | VEGNEWS
2022-06-08 Get the recipe here. 2 Gluten-free Mac-N-Cheese by Rachel Carr. This recipe deserves a shot, even if you’re not gluten-free. The secret is the super velvety cashew-based cheese sauce. Whip this up over the stove and you’ll go from craving to comfort in under 45 minutes. Get the recipe here. 3 Real Deal Vegan Mac and Cheese by Kylie and ...
From vegnews.com


CREAMY MACARONI AND CASHEW CHEESE - EPICUREAN VEGAN
2010-05-23 Blend for 2 minutes or until smooth and creamy. Next blend in miso and lemon juice. Combine cashew cheese with macaroni noodles and serve. You may also bake it: Preheat oven to 325 and place macaroni mixture in a 8 or 9″ square baking dish (I recommend a 9″x13″ one). Cover and bake 20 minutes.
From epicureanvegan.com


CREAMY VEGAN MAC AND CHEESE
2014-04-19 Blend until smooth. Pour sauce over your cooked macaroni noodles in a dish of your choice, taste for salt, and serve immediately. Or, place macaroni mixture in a baking dish, sprinkle with bread crumbs, and bake at 350 degrees Fahrenheit for 15 minutes, or until crumbs are turning golden brown.
From veganyumminess.com


THE BEST VEGAN MAC AND CHEESE WITH CREAMY CASHEW "CHEESE" …
2020-06-01 Stir this mixture constantly for 1 minute. Add the milk and cook the cauliflower: Pour the almond milk into the saucepan while scraping up any browned bits on the bottom. Turn up the heat to medium-high. When the mixture comes to …
From foolproofliving.com


BAKED VEGAN MAC & CHEESE (+STOVETOP) - THE SIMPLE VEGANISTA
Blend until smooth and creamy. Add the pasta to a baking dish and pour the cheese sauce over top (above left), give a good mix. You can eat it as is or continue to the next step and bake. Sprinkle the mac and cheese with bread crumbs (above right) and bake in a preheated oven at 350 degrees for about 25 minutes.
From simple-veganista.com


VEGAN MAC AND CHEESE RECIPE - BBC FOOD
Tip into a 30cm/12in oval baking dish and top with the remaining 20g/½oz vegan cheese. Grill for 5–10 minutes, or until golden. If making the topping, heat the oil in a heavy-based pan. Add the ...
From bbc.co.uk


EASY VEGAN MAC AND CHEESE - MINIMALIST BAKER RECIPES
2021-03-02 Remove from heat and serve immediately. Option to garnish with vegan parmesan cheese and red pepper flakes. Store cooled leftovers in the refrigerator for up to 1-2 days (not freezer friendly). Reheat in the microwave or on the stovetop over medium-low heat until hot, adding more dairy-free milk as needed to thin.
From minimalistbaker.com


VEGAN MAC AND CHEESE RECIPE - VEGGIE SOCIETY
2022-01-09 1 medium onion, 4 garlic cloves. Transfer the cooked onion and garlic to the blender together with the cashews (drain if you soaked them), water, nutritional yeast, lemon juice, onion and garlic powders, paprika, mustard and salt. Process on the smoothie setting until completely smooth and creamy. Transfer to a large skillet and bring to a bubble.
From veggiesociety.com


MIND BLOWING VEGAN MAC AND CHEESE RECIPE | BROMA BAKERY
To make the breadcrumb topping, heat the vegan butter in a small saucepan over medium heat. Add in panko breadcrumbs and thyme and cook until fragrant and lightly golden. Sprinkle over macaroni. Cook for 10 minutes, then remove from oven and …
From bromabakery.com


10 CREAMY VEGAN MAC N’ CHEESE RECIPES THAT TASTE BETTER THAN …
Tasty Mac N’ Cheese. If you thought it couldn’t get better than the creamy and rich flavours made from an unbeatable combination of coconut milk, nutritional yeast, and toasted walnuts, just wait until you add the spicy cayenne, roasted broccoli and cauliflower, and caramelized onions for a true, deep flavour. Get the recipe here.
From livekindly.co


EASY CREAMY MAC ‘N’ CHEESE – SIX VEGAN SISTERS
2017-12-18 Make the cheese sauce: In a saucepan over medium heat, melt the butter. Stir in the flour and let cook for a few minutes, forming a roux. Slowly add the milk while continuously stirring. Mix in the spices and mustard. Let cook until the mixture bubbles, occasionally stirring. Add the cheese while continuously stirring.
From sixvegansisters.com


VEGAN MACARONI AND CHEESE RECIPE WITH CASHEW CHEESE SAUCE
To finish your vegan macaroni and cheese recipe, return the cooked and drained pasta back to the saucepan and add the cashew cheese sauce. Heat over medium heat until the sauce is well combined with the pasta and warmed through. Season the dairy free mac and cheese to taste, if needed. Serve immediately and enjoy.
From justthewoods.com


VEGAN MAC & CHEESE {CASHEW-FREE!} - SINFUL NUTRITION
2018-05-21 Set aside. In a high-powered blender, combine remaining ingredients. Blend on high until smooth. Heat a large, deep skillet over medium heat. Add sauce, and bring to a boil. Reduce to a simmer, stirring occasionally until thickened. Add pasta, and stir …
From sinfulnutrition.com


CREAMY VEGAN MAC AND CHEESE {VEGAN + GLUTEN FREE + NUT FREE}
Set pasta aside while you make the sauce. Drain carrots and potatoes and transfer to a blender with olive oil, non dairy milk of choice, mustard, garlic powder, onion powder, cayenne (if using), lemon juice, nutritional yeast, and salt. Blend on high …
From nyssaskitchen.com


THE BEST VEGAN MAC AND CHEESE RECIPE | AMBITIOUS …
2021-03-20 Bring to a boil, then immediately turn off the heat. Let the cashews sit for 30-45 minutes in the warm water, then drain. Make the sauce. Add all of the vegan cashew cheese sauce ingredients to a blender and blend until completely smooth. Taste and adjust the seasonings as necessary.
From ambitiouskitchen.com


EASY VEGAN MAC ‘N CHEESE
2019-12-02 Let the butter and flour toast in the pan for 1-2 minutes, or until lightly golden brown, and then add in a generous splash of almond milk. Whisk until the liquid is almost completely absorbed and then add another splash. Once it’s almost absorbed again, it’s safe to add the remaining almond milk, stirring continuously for 2 minutes to ...
From nikkivegan.com


VEGAN MAC AND CHEESE IS BETTER WITH CASHEWS | EPICURIOUS
2021-10-06 To emulate the creaminess of bechamel —a roux-based white sauce made by cooking butter, flour, and milk—and other cheese sauces, many of the recipes I found relied on starchy ingredients, such ...
From epicurious.com


VEGAN MAC N CHEESE - MADELEINE SHAW
Place the pasta in a baking tray, cover in the cashew cheese, stir in the nutritional yeast, the chives, the flaked almonds, an extra drizzle of olive oil, plus another big pinch of salt, grill for 7 minutes, then serve!
From madeleineshaw.com


THE BEST VEGAN MAC AND CHEESE (CLASSIC, BAKED)
2019-02-12 Add the cooked macaroni into the pot of sauce and toss it up with the sauce. Then transfer the macaroni and sauce to a 9×13 baking dish and smooth down. Preheat the oven to 400°F (200°C). Prepare the crumb topping by breaking up the 3 thick slices of toasted white bread and placing into the blender.
From lovingitvegan.com


CREAMY VEGAN MAC AND CHEESE - THE ALMOND EATER
2020-04-20 Add 2 tablespoon butter, onions, garlic, and smoked paprika and sauté for 2-3 minutes. Add the milk and remaining butter and bring mixture to a simmer, then slowly stir in the nutritional yeast, salt, pepper, and red pepper flakes; remove from heat. Once the pasta is done cooking, drain it and set aside.
From thealmondeater.com


VEGAN MAC AND CHEESE (WITH CASHEW SAUCE) - THE GARDEN GRAZER
2015-05-12 Cook pasta according to package instructions, leaving al dente. Meanwhile, make the cheese sauce: Drain cashews and place all cheese sauce ingredients in a blender. Blend thoroughly until smooth. Adjust seasonings if desired. In a large pan over medium-low heat, add cheese sauce. Heat for about 5 minutes, stirring often.
From thegardengrazer.com


VEGAN CARAMELIZED ONION MAC 'N' CHEESE | MINIMALIST BAKER RECIPES
2014-06-03 Cook 10-12 minutes – stirring every few minutes. Turn down the heat if browning too quickly. Once caramelized, place in a bowl for later. Preheat oven to high broil and place an oven rack on the very top rack. Start pasta water by bringing a large saucepan 3/4 full of water with 1 Tbsp salt to a boil.
From minimalistbaker.com


VEGAN MAC AND CHEESE RECIPE (NO CASHEW RECIPE)
2020-11-06 To make our vegan mac and cheese recipe without cashews we need to make a roux. A roux is a cooking method where you often would have browned butter, added a certain ratio of flour depending on the thickens you wanted, and then toasted that mixture on low to medium-low heat. Toasting the mixture is key to removing any gritty texture the flour ...
From vegantheway.com


BEST VEGAN MAC AND CHEESE (WITHOUT CASHEWS) - HEALTHY VEGAN …
2022-03-07 Step 3: Make the sauce. Add the cooked carrots, onions, and garlic, along with all of the spices, miso paste, milk, yogurt, and nutritional yeast to a high powered blender. Blend on the highest setting until smooth. Add more liquid if desired. Pour the sauce onto the cooked pasta and combine gently.
From legallyhealthyblonde.com


BEST EVER VEGAN MAC & CHEESE RECIPE W/ PHOTOS - VEGANGELA
2021-12-13 Add the cashew cheese to the macaroni noodles, drizzle with truffle oil (if using) and serve. Optional: For a baked version, preheat oven to 325 and place macaroni mixture in a 8 or 9″ square baking dish. Cover and bake 20 minutes. Uncover and …
From vegangela.com


VEGAN MAC AND CHEESE - QUICK, EASY & CREAMY NON-VEGANS …
2021-03-21 The cream cheese melts right into the pasta and helps all the other ingredients come together. It also gives a bit of tanginess that is often missing in vegan cheeses. Season it up. You won’t need much salt, but adding a bit of salt (or seasoned salt) and pepper brings out the flavors, just like regular mac and cheese.
From divascancook.com


AMAZING VEGAN MAC AND CHEESE RECIPE - COOKIE AND KATE
2021-05-01 Bring a large pot of salted water to boil for the pasta. Cook according to package directions. If using broccoli, stir it into the pot when just 2 to 3 more minutes remain. Drain, and transfer the contents to a large serving bowl. Meanwhile, in a medium-to-large saucepan, warm the oil over medium heat.
From cookieandkate.com


Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »

    #60-minutes-or-less     #time-to-make     #preparation     #easy     #dietary

Related Search