Mac And Cheezevegan Yum Yum Food

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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.

VEGAN MAC N "CHEEZE"



Vegan Mac N

I love this smooth, creamy rich sauce to pour over pasta for a cheesy, comforting dish! The butternut squash really makes this look like cheese sauce, the cashews make it super creamy, and the nutritional yeast gives it the cheesy flavor. I've made this using Banza, a gluten-free pasta made from chickpeas (and it's delicious)! But feel free to use your favorite pasta! Enjoy!

Provided by Alyssa Gagarin

Categories     main-dish

Time 25m

Yield 2 to 3 servings

Number Of Ingredients 16

1 slice gluten-free bread
1 teaspoon olive oil
1/2 teaspoon garlic powder
1/4 teaspoon paprika
1/4 teaspoon kosher salt
One 8-ounce box dried chickpea pasta or your favorite pasta
1 tablespoon olive oil
1/2 onion, diced
1 carrot, sliced
1 stalk celery, roughly chopped
2 cups peeled and cubed butternut squash
1/2 cup raw cashews
1 1/2 teaspoons fine sea salt
2 tablespoons nutritional yeast
1/4 teaspoon garlic powder
Torn fresh parsley leaves, for serving

Steps:

  • Bring a large pot of water to a boil.
  • Heat the olive oil in a large saucepan over medium heat. Add the diced onion and cook until softened, 1 to 2 minutes.
  • Add the celery and carrots and cook until the vegetables have softened, 1 to 2 minutes. Add the butternut squash and cook until slightly browned, 6 to 8 minutes. Add just enough water (about 2 cups) to barely cover the vegetables. Add the cashews and 1 teaspoon salt, bring to a boil and cook until the vegetables are tender when pierced with a fork, about 10 minutes, but cooking time will vary slightly, depending on the size of the vegetables.
  • For the pasta: Salt the water and cook the pasta to al dente according to package instructions. Drain and set aside.
  • For the breadcrumb topping: Roughly chop the bread and pulse in a food processor until the bread resembles coarse crumbs. Heat the oil in a small skillet over medium-high heat. Add the breadcrumbs, garlic powder, paprika and salt and toss to combine. Cook, tossing regularly, until golden and crispy, 3 to 5 minutes.
  • Transfer the vegetable-cashew mixture to a blender along with the remaining cooking liquid. Blend until smooth, then add the nutritional yeast, garlic powder and the remaining 1/2 teaspoon salt. Blend until smooth, then taste and adjust the seasoning to taste.
  • Pour the creamy sauce over the cooked pasta and toss to combine.
  • Sprinkle with crispy breadcrumbs and parsley and serve.

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