EASY VEGAN MAC AND CHEESE
Easy, creamy, vegan mac and cheese! This 1-pot dish is made with tender shells and creamy vegan cheddar cheese sauce. It's the ultimate cozy comfort food with just 5 ingredients and 15 minutes required!
Provided by Minimalist Baker
Categories Entree
Time 15m
Number Of Ingredients 7
Steps:
- Fill a medium saucepan a little more than halfway full with water, add a pinch of salt, and bring to a boil over high heat. Once boiling, add pasta and cook according to package instructions until just al dente (ours took 9 minutes). Be careful not to overcook because the shells will cook a bit longer with the cheese sauce after draining.
- Drain pasta (we avoided using a colander by using our saucepan lid, which has a draining feature - if yours doesn't, drain in a colander as needed, then add back to saucepan).
- Immediately add the vegan cheddar cheese, almond milk (starting with lesser amount), salt, and nutritional yeast. Stir and cook over low heat, stirring frequently until the sauce melts, becomes gooey, and coats the shells. If the cheddar isn't melting, cover to encourage it along.
- 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.
Nutrition Facts : ServingSize 1 serving, Calories 490 kcal, Carbohydrate 66.6 g, Protein 27.7 g, Fat 17.1 g, SaturatedFat 2.1 g, Sodium 499 mg, Fiber 10.7 g, Sugar 5.7 g, UnsaturatedFat 10.7 g
EASY LOW-CARB CAULIFLOWER MAC 'N CHEESE
This low-carb keto cauliflower mac 'n cheese is a wonderful alternative to the traditional version, and a great vegetarian main dish as well.
Provided by Fioa
Categories Main Dish Recipes Casserole Recipes Vegetable
Time 40m
Yield 4
Number Of Ingredients 10
Steps:
- Preheat oven to 450 degrees F (230 degrees C). Line a baking sheet with aluminum foil.
- Arrange cauliflower on the prepared baking sheet. Sprinkle with salt, mixed herbs, and pepper. Drizzle with olive oil; toss until well coated.
- Roast in the preheated oven until crisp, 10 to 15 minutes. Place in an 8-inch baking dish.
- Combine Cheddar cheese, heavy cream, ghee, and nutmeg in a saucepan over medium heat; simmer until bubbly, about 5 minutes. Pour over cauliflower; mix well. Sprinkle Parmesan cheese on top.
- Bake in the preheated oven until golden, about 10 minutes.
Nutrition Facts : Calories 389.4 calories, Carbohydrate 9.5 g, Cholesterol 81.9 mg, Fat 35 g, Fiber 3.9 g, Protein 12 g, SaturatedFat 16.9 g, Sodium 869.2 mg, Sugar 3.7 g
HOT & SPICY, LOW CARB, VEGAN MAC & CHEESE
Love Spicy. Love Cheese. Currently a vegan, so I'm made some adjustments to create: "Hot & Spicy, Low Carb, Vegan Mac & Cheese" PLEASE NOTE: this is NOT going to be "creamy and smooth" like full-fat, artery clogging mac & cheese. But, it tastes just as good even if it is firm. Eat it while hot because once it cools... it sticks together. I'm sorry, but I'd rather eat this, have the taste and it not be creamy, than have creamy mac & cheese for 10 mintues and my chest cut open for a heart by-pass surgery that takes 16 hours. ALSO NOTE: If you are not a vegan, please only use FAT-FREE real cheese or AS LOW-FAT as you can get. DO NOT USE FLOUR, BUTTER OR MILK or any other saturated fat in this recipe for ANY REASON, PLEASE :-) Thank you! :-)
Provided by SugarHATER
Categories One Dish Meal
Time 20m
Yield 4 serving(s)
Number Of Ingredients 11
Steps:
- Boil pasta shells in salted water until slightly firm, according to package directions.
- In another saucepan, combine the vegetable broth, Parmesan, cheddar, and butternut squash over medium heat until melted and combined. Turn off the heat. Add salt, mustard, white pepper, Worcestershire sauce, chili powder & Tabasco.
- Drain the pasta but don't rinse it. Add it to the cheese sauce (use a large bowl if necessary) and toss to coat the pasta. Taste and add more salt or pepper, according to your taste.
LOW CARB MACARONI AND CHEESE
Great for fulfilling a mac and cheese craving, modified version of what I found on the back of the Dreamfields box. We loved this! Digestible carbs per serving is 12.
Provided by Demandy
Categories Cheese
Time 40m
Yield 4 serving(s)
Number Of Ingredients 17
Steps:
- Heat oil in 12-inch skillet over medium heat; sauté onion, garlic and mushrooms for 3 to 5 minutes, stirring occasionally. Add half & half and milk, season with salt, pepper and nutmeg. Cook for 10 minutes, stirring occasionally.
- Meanwhile, cook pasta according to package directions. Pre-heat oven to 425 degrees F. Spray a 9x9 baking dish with nonstick cooking spray.
- Toss pasta and sauce together. Add cheeses and optional hot dog slices; stir until well blended and pour into casserole dish. Top with Parmesan.
- Bake uncovered for 20 minutes or until golden brown. Let cool for 5 minutes before serving.
LOW-CARB CAULIFLOWER HOT MAC 'N' CHEESE RECIPE BY TASTY
Cut down on carbs and keep up the flavor with this creamy cauliflower mac!
Provided by Griffin Bohen-Meissner
Categories Lunch
Yield 6 servings
Number Of Ingredients 11
Steps:
- Bring a large pot of heavily salted water to a boil. Break down the cauliflower head into small florets and add them to the boiling water. Cook for 3 minutes, then use a slotted spoon to move the cauliflower into a bowl of ice water to stop the cooking process. Drain and set aside.
- In a large saucepan over low heat, melt the butter. Add the garlic and cook for 1-2 minutes, stirring occasionally, until sizzling and fragrant. Add the cream cheese and heavy cream. Whisk until the cream cheese is completely melted and smooth. Stir in the paprika, salt, and pepper. Add the cheddar and gouda cheese to the pan and whisk until the cheese is melted and the sauce is smooth.
- Add the cauliflower to the sauce, tossing gently to coat. Stir in Frank's Red Hot Original Sauce. Garnish with parsley and additional Frank's to serve.
- Enjoy!
Nutrition Facts : Calories 307 calories, Carbohydrate 8 grams, Fat 26 grams, Fiber 2 grams, Protein 13 grams, Sugar 4 grams
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 AND CHEESE
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
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
MICROWAVE VEGAN MAC & CHEESE
I like making this with real cheese but found it works just as well with soy cheez! Amy's makes good vegan mac and cheese but can get pricey...here you can replicate it at home. This is a good size to make for just one person but if you have guests or are making for more people, doubling works. EDIT: After much chat in the Vegetarian & Vegan forum about soy cheeses, I feel I should edit this description (not the actual recipe) to inform purist vegans and/or those with extreme intolerances to dairy products to be wary about soy cheeses containing casein and other milk products. Sorta defeats the purpose! The purely vegan "cheese" that got the best reviews in the thread is Daiya. There was one truly vegan cheese I used to get at Stop & Shop that melts pretty well, but the flavor would be lacking a little hence the 2 tablespoons of nooch helps thicken the soymilk (since it won't thicken under heat itself) and give a flavor and cheeziness boost. Plus lots of nutrients for very little calories!
Provided by the80srule
Categories Soy/Tofu
Time 15m
Yield 2 cups, 2 serving(s)
Number Of Ingredients 6
Steps:
- Boil 1 dry cup of macaroni in salted water for about 7-8 minutes-- an al dente texture is important or else this gets too mushy.
- Drain the macaroni and put into a microwave-safe dish.
- Put the soy cheese (or real cheese if you do the non-vegan option) into the dish and mix well.
- Mix the nutritional yeast with the soymilk and pour in the dish too.
- Add the paprika and mustard powder and mix well again.
- Microwave for 2-3 minutes or until all the soy cheese has melted. Mix well, and if it looks like there's still liquid at the bottom from the soymilk, nuke again for another minute or so and mix again.
- Yields about 2 one-cup servings but sometimes if I'm really hungry I just eat the whole thing out of the container and call it dinner!
- On that note, if you'd like to make it a small one-dish meal, try adding some chopped broccoli, tomato slices, and/or dulse leaves or flakes for "bacon" since those 3 things commonly are baked in mac & cheese dishes.
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