VEGAN MAC 'N' CHEESE RECIPE BY TASTY
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
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
MAC AND CHEESE AND PEAS
Steps:
- Bring a large pot of water to a boil. Season generously with salt. Cook the pasta according to the package directions. When you have 1 minute of cook time left, pour in the frozen peas. Drain and set aside.
- Melt the butter in a large high-sided 10-inch saute pan over medium heat. Stir in the flour and cook until golden brown, about 2 minutes. Slowly whisk in the milk. Reduce to low heat, bring to a simmer and cook until it becomes a thin gravy, about 5 minutes. Add the cream cheese and break up until smooth. Add the white pepper and ground mustard. Remove from the heat, add the bourbon if using and whisk to combine until fully incorporated. Stir in the Cheddar and American cheeses and cook until all the cheese is melted, 2 to 4 minutes. Taste and add salt as needed.
- Add the cooked pasta and peas to the cheese sauce and stir to thoroughly combine. Taste again and salt and pepper as needed before serving.
THE BEST VEGAN MAC AND CHEESE YOU'LL EVER EAT
The BEST vegan mac and cheese recipe with a deliciously creamy vegan cashew cheese sauce! This easy vegan mac and cheese can be made in a few simple steps, has a hint of spice and will be your new favorite plant based comfort food.
Provided by Monique Volz of AmbitiousKitchen.com
Categories Dairy Free Dinner Gluten Free Vegan Vegetarian
Time 1h20m
Number Of Ingredients 14
Steps:
- *To make the cashew cheese sauce: soak the cashews in 4 cups of water for at least 2 hours; otherwise I've found that you can easily speed up the process by adding the raw cashews to a pot with water and placing over high heat. Bring water to a boil, then immediately turn off the heat; let the cashews sit for 30-45 minutes in the warm water, then drain.
- Once the cashews have finished soaking you'll be ready to make the sauce: add drained cashews, garlic, nutritional yeast, almond milk, jalapeno, turmeric, paprika, onion powder, dijon mustard, salt and black pepper to a high powered blender. Blend until a thick sauce comes together. If you want a thinner sauce, add a bit more almond milk. Taste and adjust seasonings as necessary.
- Cook the noodles according to the directions on the package, until they are al dente. Drain noodles, then add back to pot and stir in your cashew cheese sauce. Taste and adjust seasonings if necessary. You may need more salt! Garnish with freshly ground black pepper. Enjoy!
Nutrition Facts : ServingSize 1 serving (based on 6), Calories 470 kcal, Carbohydrate 66.3 g, Protein 16.7 g, Fat 15.8 g, SaturatedFat 2 g, Fiber 5.7 g, Sugar 3.5 g
CASHEW CHICKEN WITH SNAP PEAS
Sometimes you just get a craving for a takeout favorite. While most restaurants won't include a vegetable in their version of cashew chicken, quick cooking snap peas adds a light crunch and fresh flavor that cuts through the garlicky, sweet and tangy sauce.
Provided by Food Network Kitchen
Categories main-dish
Time 30m
Yield 4 servings
Number Of Ingredients 12
Steps:
- Cook the rice as the label directs. Set aside off the heat, 5 minutes, then fluff with a fork.
- Meanwhile, toss the chicken with 1 tablespoon cornstarch and 2 teaspoons soy sauce in a large bowl; set aside 5 minutes. Stir together the hoisin sauce, remaining 2 tablespoons soy sauce, the vinegar, sugar, ginger, garlic, remaining 1 teaspoon cornstarch and 1 tablespoon water in a separate bowl until smooth; set aside.
- Heat the vegetable oil in a large nonstick skillet over medium-high heat. Add the chicken in a single layer and cook, stirring once or twice, until golden and almost fully cooked through, 5 minutes. Transfer to a plate, leaving any drippings behind. Add the snap peas to the skillet and cook until bright green, 1 to 2 minutes. Stir in the cashews to lightly toast, about 1 minute.
- Return the chicken to the skillet and pour in the hoisin sauce mixture. Cook, stirring, until the sauce thickens slightly and coats the chicken and vegetables, 1 to 2 minutes.
- Divide the rice among plates or shallow bowls. Top with the chicken mixture and sauce.
Nutrition Facts : Calories 570, Fat 19 grams, SaturatedFat 3 grams, Cholesterol 83 milligrams, Sodium 719 milligrams, Carbohydrate 64 grams, Fiber 3 grams, Protein 35 grams, Sugar 11 grams
VEGAN CREAMY CASHEW MAC RECIPE BY TASTY
Here's what you need: elbow macaroni, medium yellow onion, raw cashews, garlic, grated potato, mustard, salt, chili flakes, garlic powder, onion powder, nutritional yeast, apple cider vinegar, reserved pasta water
Provided by N G
Categories Lunch
Time 30m
Yield 6 servings
Number Of Ingredients 13
Steps:
- Boil macaroni according to package directions. While it boils, in a separate pan on medium-heat, saute onions with salt until translucent. Then, add in garlic and grated potato and stir together.
- Once the mixture is combined, add mustard, onion powder, garlic powder, chili flakes, and salt and stir.
- If pasta has cooked through, drain and set aside, reserving 1 cup of pasta water. Add the pasta water and cashews to the saute pan and simmer for 10 minutes.
- After the mixture simmers and has combined together, add to a blender with the nutritional yeast and apple cider vinegar.
- Blend the mixture on high until smooth and creamy. Once combined, season with salt and pepper to taste and add the sauce to the pasta. Stir to combine.
- Taste and season if needed.
- Serve warm.
Nutrition Facts : Calories 345 calories, Carbohydrate 57 grams, Fat 7 grams, Fiber 4 grams, Protein 12 grams, Sugar 4 grams
CREAM OF CASHEW PEA SOUP
Cashews lend body, creaminess, and richness to this pea soup and also make it vegan; sub almonds if you prefer.
Provided by Brooks Headley
Categories Bon Appétit Soup/Stew Summer Pea Sugar Snap Pea Cashew Nut Vegan Vegetarian Lunch Appetizer Pescatarian Dairy Free Wheat/Gluten-Free Peanut Free Soy Free Kosher
Yield Serves 6
Number Of Ingredients 11
Steps:
- Heat oil in a large saucepan over medium-low. Add onions, celery, and garlic and cook, stirring often and adding a splash or so of water if the bottom of pan gets too brown, until golden brown, 30-40 minutes. Season with salt and pepper. Add cashews, sugar, red pepper flakes, and 3 cups water and bring mixture to a simmer. Cook until vegetables are very soft and losing their structure, 10-15 minutes.
- Blend one-third of sugar snap peas with one-third of vegetable mixture in a blender, adding some cooking liquid from vegetable mixture as needed to thin, until very smooth, about 2 minutes. Press purée through a fine-mesh sieve into a medium saucepan; discard solids. Working in 2 batches, repeat with remaining peas and vegetable mixture, adding water as needed if you run out of cooking liquid. If soup is still very thick, thin with water until you get a velvety, pourable consistency. (You should have about 7 cups soup.)
- Stir vinegar into soup; season with more salt and pepper and warm over medium-low until heated through.
- Serve soup topped with scallions and potato chips.
- Do Ahead
- Soup can be made 2 days ahead. Let cool; cover and chill. Reheat over medium-low, thinning with water as needed until pourable.
SNOW PEAS WITH CASHEWS
One of my husband's favorite vegetables is snow peas. This is a quick and easy stir fry. It is also delicious made with peanuts.
Provided by CookingONTheSide
Categories Vegetable
Time 15m
Yield 4 serving(s)
Number Of Ingredients 8
Steps:
- In nonstick skillet, cook sesame seeds over medium-high heat, stirring, until lightly toasted, 1-2 minutes.
- Remove from skillet.
- In same skillet, melt butter over medium-high heat.
- Add ginger, garlic and pepper; cook 30 seconds.
- Add snow peas and juice; bring to a boil.
- Cook, stirring often, until snow peas are just tender, 3-4 minutes.
- Toss with cashews; sprinkle with sesame seeds.
Nutrition Facts : Calories 144.8, Fat 8.2, SaturatedFat 2.8, Cholesterol 7.6, Sodium 80.6, Carbohydrate 14.1, Fiber 3.6, Sugar 6.3, Protein 5.1
CASHEW PEA SALAD
My son-in-law frequently requests this crisp pea salad of mine. It has plenty of fresh ingredients and a tangy dressing. Peas are positively palate-pleasing paired with cashews in the cool side dish.
Provided by Taste of Home
Categories Lunch
Time 15m
Yield 6-8 servings.
Number Of Ingredients 15
Steps:
- For dressing, combine the first nine ingredients in a small bowl; mix well. Cover and refrigerate for 1 hour. , In a large bowl, combine peas, celery and onions. Combine sour cream and 2 tablespoons dressing (refrigerate remaining dressing); mix well. Fold into the pea mixture. Just before serving, stir in bacon and cashews. If desired, serve on lettuce with a tomato garnish.
Nutrition Facts : Calories 336 calories, Fat 31g fat (6g saturated fat), Cholesterol 13mg cholesterol, Sodium 375mg sodium, Carbohydrate 11g carbohydrate (4g sugars, Fiber 2g fiber), Protein 5g protein.
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