20 Minute Mac And Cheese Vegan Food

EASY 1 POT VEGAN MAC AND CHEESE

Steps:

• In a small bowl, measure out the cheese, butter, nutritional yeast, vinegar, garlic and onion powder, sugar, and salt.
• Bring a large pot of heavily salted water to boil. Add macaroni noodles. Cook pasta al denté, according to package instructions. Drain the pasta but DO NOT rinse it. The leftover starch from cooking the pasta thickens the cheese sauce.
• In the pot you used to boil the pasta, turn heat to medium. Add the cooked macaroni, and stir in unsweetened almond milk, and measured ingredients from step 1. The mac and cheese will look a little soupy at this stage.
• Continue cooking, stirring constantly, until vegan cheese is melted, and the sauce is smooth and thickened to your liking. Taste and adjust seasoning.

THE BEST VEGAN MAC AND CHEESE

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.

VEGAN MAC AND CHEESE

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.