Mac And Cheezevegan Yum Yum Food

20-MINUTE MAC AND CHEESE (VEGAN)

Steps:

• Place cashews in a heatproof bowl and cover with boiling water. Let soak for 15-20 minutes, until very soft. Drain and rinse the cashews and set aside.
• Meanwhile, bring a large pot of water to a boil and generously salt. Add the pasta, stir, and cook according to package instructions. Reserve 1 cup (240 ml) of pasta water (amount as original recipe is written // adjust if altering batch size), then drain and return the noodles to the pot, off of the heat.
• After soaking, transfer the cashews to a high-speed blender. Add the lemon juice, nutritional yeast, garlic, turmeric, chili powder, salt, pepper, and 1/2 cup (120 ml // amount as recipe is written // adjust if altering batch size) reserved pasta water. Blend until smooth. Add more pasta water if necessary to reach your desired consistency. Taste and adjust seasonings if needed, adding nutritional yeast for cheesiness, lemon juice for acidity/brightness, turmeric for more vibrant color, and salt to taste. It should be very flavorful!
• Pour the cheese sauce over the pasta and toss to coat. Add more pasta water as needed to coat the noodles.
• Serve immediately as is or garnish with vegan parmesan cheese (optional). Leftovers will keep in a sealed container up to 3-4 days. Reheat leftovers in the microwave or on the stovetop over medium-low heat until hot, adding a little plain unsweetened dairy-free milk (almond typically works best) to rehydrate as needed. Not freezer friendly.

AMAZING VEGAN MAC AND CHEESE

Steps:

• Bring a large pot of salted water to boil for the pasta. Cook according to package directions. If using broccoli, stir it into the pot when just 2 to 3 more minutes remain. Drain, and transfer the contents to a large serving bowl.
• Meanwhile, in a medium-to-large saucepan, warm the oil over medium heat. Add the onion and a pinch of salt and cook, stirring often, until the onion is tender and turning translucent, about 5 minutes.
• Add the grated potato, garlic, garlic powder, onion powder, mustard powder, salt and red pepper flakes. Stir to combine, and cook, stirring constantly, for about 1 minute to enhance their flavors.
• Add the cashews and water, and stir to combine. Let the mixture come to a simmer. Continue simmering, stirring frequently and reducing heat as necessary to avoid a rapid boil, until the potatoes are completely tender and cooked through, about 5 to 8 minutes.
• Carefully pour the mixture into a blender. Add the nutritional yeast and 2 teaspoons vinegar. Blend until the mixture is completely smooth, about 2 minutes, stopping to scrape down the sides if necessary. If the mixture won't blend easily or if you would prefer a thinner consistency, add water in ¼ cup increments, blending after each one.
• Taste, and blend in additional salt until the sauce is utterly irresistible (I typically add at least another ½ teaspoon). If it needs a little more zip, add the remaining teaspoon of vinegar. Blend again.
• Pour the sauce into the bowl of pasta. Stir until well combined, and serve immediately. Leftovers keep well, chilled and covered, for 3 to 4 days. Gentle reheat, adding a tiny splash of water if necessary to loosen up the sauce.

MAC AND CHEEZE(VEGAN YUM YUM)

Steps:

• Cook pasta according to directions(usually about 10 minutes).
• Meanwhile, heat a sauce pan and add the margarine. Once melted, add flour and whisk vigorously until a smooth paste forms(this is called a roux). Be careful not to add flour to a pan that is very hot, or your roux will be lumpy and you'll need to start over. If you mix in the flour as soon as the margarine is melted and you should avoid any problems.
• To this paste, add tamari, lemon, miso, tahini, and tomato paste and whisk until well incorporated. The mixture should still be paste-like. Then slowly pour in the soymilk, whisking constantly, until it is completely incorporated. Add the yeast and mix well. Cook the mixture until it thickens, whisking often. This should take approximately 5 minutes. Add salt and pepper to taste.
• This is best baked. Add in cooked pasta to the finished cheezy sauce. Add steamed broccoli for a real treat(and/or any other vegs. you want). Top with fresh breadcrumbs and bake at 400*F. for 25 minutes, or until browned and bubbly.

VEGAN MAC N CHEEZ

Steps:

• In a vegetable steamer, steam the sweet potatoes, carrots, onion and red bell pepper until fork-soft, about 15 minutes. When the vegetables are half cooked, put the water on to boil for the pasta. Salt generously.
• When the veggies are soft, put them in the blender with the remaining ingredients, then blend, adding milk until you obtain a thick pouring sauce. Stop blender once to scrape down the sides blend a little longer to get the sauce really smooth and creamy.
• Drain the pasta and return to the pan. Pour the sauce over the pasta and stir over a low heat for a few minutes to warm through and combine thoroughly.
• Serve with kid-friendly greens of your choice.