CREAMY VEGAN MAC AND CHEESE
Steps:
- Cook macaroni al dente, according to package instructions (usually requires boiling for 6-8 minutes in salted water), drain, and set aside.
- Bring several cups of water to boil in a small pot. Place chopped potatoes, carrots, and onion in the boiling water, and cook for about 10 minutes, or until vegetables are tender and soft enough to blend. Cooking time will vary slightly, based on how small you have chopped your veggies.
- When veggies are soft enough to blend, use a slotted spoon to remove them from cooking water, and place them in your blender. Add 3/4 cup of that cooking water to your blender, along with your remaining ingredients (including cashews).
- 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.
Nutrition Facts : Calories 289 kcal, Carbohydrate 45 g, Protein 10 g, Fat 7 g, SaturatedFat 2 g, Sodium 402 mg, Fiber 3 g, Sugar 2 g, ServingSize 1 serving
CREAMY VEGAN MAC & CHEESE
A creamy cashew-based sauce which gets its gooey texture from blended potato! I like to top it with breadcrumbs and send it for a brief grilling in the oven to crisp them up but you can leave that step out if you'd like.
Provided by Izy Hossack
Categories Vegan
Time 50m
Yield 4-6 serving(s)
Number Of Ingredients 15
Steps:
- Heat 4 tbsp of the olive oil in a large pot over a medium-low heat. Add the onion to the pot and saute until it starts to brown slightly - about 10 minutes. Add the potato, cashews, water, smoked paprika, garlic granules, nutritional yeast, soy sauce/miso, and mustard to the pot.
- Bring to the boil and turn down to simmer - leave for 15 minutes so that the potatoes and cashews can soften.
- Pour the contents of the pot into the jug of a high-speed blender along with the apple cider vinegar and blitz until completely smooth, adding more water if needed to get the right sauce texture. Taste and season with salt and black pepper.
- Cook the pasta in a large pot of well-salted boiling water according to the package directions. Drain and return the pasta to the pot. Pour the sauce in and stir together - taste again and add more salt and pepper if needed. Tip into an oven-proof serving dish.
- Preheat your oven grill to the highest setting.
- Toss the breadcrumbs with the remaining 2 tbsp of olive oil and a pinch of salt. Sprinkle the breadcrumbs over the pasta. Place the pasta under the grill in the oven and let it crisp up the breadcrumbs - this will only take a couple of minutes so watch it carefully.
- Serve immediately.
VEGAN MAC N CHEESE AKA CREAMY CASHEW MACARONI
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
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
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
More about "creamy vegan mac and cheese food"
CREAMY VEGAN MAC & CHEESE RECIPE - THIS WIFE COOKS
From thiswifecooks.com
Ratings 2Estimated Reading Time 2 mins
- Into a small pot, add 1 cup water and cashews. Bring to a boil and cook 8 minutes. Remove from heat and drain.
- Into a food processor or blender, add remaining ½ cup + 2 tablespoons water. Blend on high until consistency is smooth.
- Into a medium pot, add cashew mixture, broth, and cheese. Heat over medium heat until cheese is melted.
CREAMY VEGAN MAC AND CHEESE RECIPE - SARAH'S …
From sarahsspoonful.com
Servings 2Estimated Reading Time 3 minsCategory Main CourseTotal Time 25 mins
- Combine all other ingredients with a splash of water and blend in a blender or food processor until smooth. Taste and season according to taste.
- Drain the pasta and add back to the saucepan. Add the sauce, stir to coat and cook for a further few minutes until cooked through.
CREAMY VEGAN MAC & CHEESE - NOURISH WITH KRISTINE
From nourishwithkristine.com
Cuisine AmericanCategory Main CourseServings 4Total Time 1 hr 5 mins
- Preheat oven to 400. Skin & cut butternut squash into 1" cubes and place on baking sheet. Cut delicata squash in half, scoop out the insides, and place face down on the baking sheet. Roast for about 35 min or until tender. (You can do this step ahead of time to save time. You could also steam the squash for quicker cooking but I find the roasting brings out the flavors better).
- In a high speed blender or food processor, add cashews and almond milk and blend until you have a creamy consistency. (If you have a weaker blender, it is helpful to soak the cashews in boiling water for about 30 min first).
- To the cashew cream, add the squash and blend. You may need to add a splash more of almond milk until you get a thick creamy consistency.
CREAMY VEGAN MAC AND CHEESE – PLANT2PLATTER.COM
From plant2platter.com
CREAMY VEGAN MAC AND CHEESE - #FOODBYJONISTER
From foodbyjonister.com
CREAMY VEGAN MAC AND CHEESE - GLUTEN FREE, DAIRY FREE, NUT ...
From nyssaskitchen.com
AMAZING VEGAN MAC AND CHEESE RECIPE - COOKIE AND KATE
From cookieandkate.com
THE BEST CREAMY VEGAN MAC & CHEESE RECIPE (NUT FREE)
From lovelyjubley.com
EASY VEGAN MAC AND CHEESE - MINIMALIST BAKER RECIPES
From minimalistbaker.com
EASY VEGAN MAC AND CHEESE - BEST ONE POT RECIPE! - CROWDED ...
From crowdedkitchen.com
THE BEST VEGAN MAC AND CHEESE RECIPE | AMBITIOUS …
From ambitiouskitchen.com
VEGAN CREAMY BAKED MAC AND CHEESE - THE VIET VEGAN
From thevietvegan.com
THE BEST VEGAN MAC AND CHEESE (CLASSIC ... - LOVING IT VEGAN
From lovingitvegan.com
CREAMY MAC ‘N’ CHEESE - SO VEGAN
From wearesovegan.com
CREAMY, VEGAN BUTTERNUT SQUASH MAC AND CHEESE RECIPE | SHAPE
From life-newhack.herbalife.homelinux.net
EASY CREAMY VEGAN MAC AND CHEESE - DISCOVER RECIPE
From discoverrecipe.com
CREAMY VEGAN BAKED MAC AND CHEESE RECIPE - VEGGIES DON'T BITE
From veggiesdontbite.com
20-MINUTE MAC AND CHEESE (VEGAN) - MINIMALIST BAKER
From minimalistbaker.com
CREAMY VEGAN CAULIFLOWER MAC AND CHEESE
From foodnetwork.ca
THE BEST VEGAN MAC AND CHEESE RECIPE - HAPPY FOOD, HEALTHY ...
From happyfoodhealthylife.com
EASY CREAMY MAC AND CHEESE [VEGAN] - ONE GREEN PLANET
From onegreenplanet.org
VEGAN MAC AND "CHEESE" | RICARDO
From ricardocuisine.com
EASY 4 CHEESE VEGAN BAKED MAC AND CHEESE | I CAN YOU CAN VEGAN
From icanyoucanvegan.com
VEGAN MAC AND CHEESE - FEASTING AT HOME
From feastingathome.com
SUPER CREAMY VEGAN MAC AND CHEESE - BALANCING ANDIE
From balancingandie.com
VEGAN MAC AND CHEESE RECIPE - BBC FOOD
From bbc.co.uk
SIMPLE CREAMY VEGAN MAC AND CHEESE - FOODGED
From foodged.com
15 CREAMY DAIRY-FREE MAC AND CHEESE RECIPES - ONE GREEN PLANET
From onegreenplanet.org
CREAMY VEGAN MAC AND CHEESE – BIT OF THE GOOD STUFF
From bitofthegoodstuff.com
CREAMY VEGAN SWEET POTATO MAC N CHEESE | WELLNESSDOVE
From wellnessdove.com
4 INGREDIENT VEGAN MAC AND CHEESE RECIPE | CRUNCHY DADDY
From crunchydaddy.com
VEGAN MAC AND CHEESE - SO CREAMY! - THECOOKFUL
From thecookful.com
CREAMY VEGAN MAC AND CHEESE (CASHEW-FREE!) - COZY PEACH ...
From cozypeachkitchen.com
CREAMY VEGAN COPYCAT PANERA MAC AND CHEESE - ALL FOODS ...
From allfoodsmagazine.com
HEALTHY VEGAN MAC AND CHEESE (LOW-FAT) - NUTRICIOUSLY
From nutriciously.com
SIMPLE CREAMY VEGAN MAC AND CHEESE - CAICOS CLASSIC
From caicosclassic.com
VEGAN MAC AND CHEESE - THE HIDDEN VEGGIES
From thehiddenveggies.com
BAKED VEGAN MAC AND CHEESE | EASY WEEKNIGHT MEAL | OH MY ...
From ohmyveggies.com
CREAMY VEGAN MAC AND CHEESE RECIPE - HAPPYCOW
From happycow.net
CREAMY VEGAN MAC AND 'CHEESE' RECIPE - THEVEGANKIND
From thevegankind.com
DIFFERENCE BETWEEN VEGAN & A WHOLE FOOD PLANT BASED DIET
From cleanfooddirtygirl.com
10 CREAMY VEGAN MAC N' CHEESE RECIPES THAT TASTE BETTER ...
From livekindly.co
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 »
You'll also love