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
VEGAN MAC AND CHEESE
Everyone's favorite comfort food goes vegan in this easy dish.
Provided by Food Network Kitchen
Time 25m
Yield 4 to 6 servings
Number Of Ingredients 12
Steps:
- Cook the pasta according to the package directions for al dente.
- Meanwhile, combine the potato, onion and squash in a medium saucepan and cover with water by 1 inch. Bring to a boil and cook until the potato and squash are tender and cooked through, about 8 minutes.
- Add the cashews, coconut milk, nutritional yeast, garlic powder, paprika, cayenne, lemon juice and 1 teaspoon salt to a blender along with the cooked vegetables and 1/2 cup of the cooking liquid. Blend until the sauce has the consistency of thick pancake batter; you may need add up to 1/4 cup more of the cooking liquid if your sauce is too thick.
- Toss the sauce with the pasta in a large bowl while still hot.
THE RAWTARIAN
This raw macaroni and cheese recipe is actually a cashew-based creamy cheese sauce and zucchini or kelp noodles. Combined, they make a stellar raw meal that even your little ones will love. It's very rich, so pair with a side salad.
Provided by By The Rawtarian
Categories Raw Easy Entrees
Time 5m
Yield 5 servings
Number Of Ingredients 6
Steps:
- 1. Throw all ingredients in a high-speed blender.2. Blend. This recipe can be a bit of a @#$#$% when blending, so if you're having trouble getting the mixture to mix properly, turn your high-speed blender off and insert a spatula down one side to let a pocket of air down near the blades. Then remove the spatula, put the lid back on and continue blending--going from slow all the way up to fast again. You can also add a bit more water (mentioned above) but I try not to add any more water than three additional tablespoons because I like to keep the texture nice and thick.3. Serve with noodles . For noodles, you all know that I am obsessed with kelp noodles, so that's what I use for my raw macaroni and cheese extravaganzas. But if you're cheap and/or disorganized and don't have raw kelp noodles, you can make zucchini noodles using a carrot peeler or a spiralizer.4. Garnish with lots of pepper! Normally, I don't really like pepper, but this recipe just totally gets better when you sprinkle a lot of pepper on it. Don't ask me why. It just does. Oh! And you could also even serve with raw ketchup :)Enjoy this raw macaroni and cheese recipe! I don't have children, but something tells me they would just love this raw recipe as a treat on a cold, wintry day.
Nutrition Facts : Amounts per 67 g (2 oz) suggested serving NameAmount% Daily Calories 308 13 % Protein 11 g 21 % Fat 24 g 30 % Carbohydrates 18 g 5 % Dietary Fiber 2.6 g 8 % Sugars 3 g Calcium 21 mg 2 % Iron 4 mg 29 % Sodium 473 mg 21 % Source The Rawtarian, USDA Show basic Show all vitamins Show all minerals
VEGAN MAC AND CHEESE
Many creamy vegan pasta recipes call for an arsenal of expensive ingredients, but this one relies on more approachable ones, like cashews and almond milk for richness, nutritional yeast for tang and soy sauce for complex saltiness. Sautéed onions do double duty: They serve as a thickener and help offset the sweetness of the cashews. This simple stovetop pasta is wonderful on its own, but feel free to add roasted vegetables, fresh herbs, spices, harissa or hot sauce. For a quick-baked version worthy of Thanksgiving dinner, pile the prepared mac and cheese into a casserole dish, top with panko and more nutritional yeast, and broil for a few minutes until golden brown.
Provided by Alexa Weibel
Categories dinner, weekday, pastas, main course, side dish
Time 30m
Yield 4 to 6 servings
Number Of Ingredients 17
Steps:
- Bring a large pot of salted water to a boil over high heat.
- Meanwhile, add the cashews to a large nonstick skillet and heat over medium, stirring frequently, until fragrant, toasty and slightly golden, about 4 minutes. Transfer cashews to a blender and add the almond milk. Wipe out the skillet with a paper towel.
- Add the oil to the skillet and heat over medium. Add the onion, garlic, onion powder, ground turmeric and mustard powder, season with salt and pepper, and cook, stirring, until onions are very tender, 8 to 10 minutes, lowering the heat as necessary to avoid scorching. Remove from the heat, stir in 1/2 cup nutritional yeast and the tamari, then transfer to the blender.
- Blend the cashew mixture on high until thick and creamy, about 2 minutes, scraping down the sides as needed. (This works best with a high-power blender, but any blender will work - just keep blending the mixture 1 to 2 more minutes after the mixture looks creamy; it will emulsify further.) You should have about 1 1/2 cups.
- Cook the pasta according to package instructions until al dente. Reserve 1 cup pasta cooking water. Drain pasta, then return cooked pasta to the pot. Stir in the cashew cream, then add the pasta cooking water 1/4 cup at a time until you achieve desired sauciness. Season to taste with salt, pepper and additional nutritional yeast, if desired. Serve immediately. (The sauce thickens significantly as it sits. If it starts to coagulate, or if you have any leftover macaroni and cheese, stir in a splash of the remaining pasta cooking water to loosen.)
- If you'd like a little crunch on top, prepare the optional panko topping: Heat the broiler. In a small bowl, add the panko, olive oil and 2 tablespoons nutritional yeast. Pinch the mixture together gently to combine thoroughly; season to taste with salt and pepper.
- Transfer the prepared macaroni to a lightly oiled 9-by-13-inch baking dish, arrange in an even layer and sprinkle the panko mixture on top, if using. Transfer to the oven on the shelf nearest to the broiler and broil until just golden on top, about 2 minutes. (The panko toasts quickly, so you'll want to keep an eye on it.) Serve immediately.
RAW VEGAN MACARONI AND CHEESE
Provided by Mariko Sakata
Time 5h
Yield 2-3
Number Of Ingredients 15
Steps:
- Pre-make the coconut bacon and onion flax crackers. If you do not have time, you can omit the toppings, but they are an essential part of this recipe.
- Soak the cashews for the raw vegan cheese sauce for 2-4 hours. Rinse well and drain.
- Make the raw vegan cheese by adding all the ingredients and blend until smooth. Adding the bell pepper into the blender first will help it blend better. If you have a high speed blender like a Vitamix or Blendtec, you do not need to add any water. If you are using a regular blender, add 1 Tablespoon of water at a time. Be sure to keep it to only the minimum amount it needs to blend it into a creamy smooth sauce and no more.
- Top and tail the zucchini and cut them in half, lengthwise.
- Take an ⅛ teaspoon or something that would work similar to it, and deseed the middle to make it hollow to resemble the elbow macaroni shape.
- Slice them into about ¼" thick half moon shapes.
- Transfer them into a bowl and add a pinch of salt and a dash of olive oil. Gently toss and let it sit for 15 minutes to let it soften.
- Pour in the cheese sauce onto the zucchini macaroni and toss well.
- Mix in some coconut bacon and toss gently.
- Top it with some more coconut bacon, crumbled onion flax crackers, and some chopped parsley.
- Serve immediately.
- Pour in the cheese sauce onto the zucchini macaroni and toss well.
- Spread the mac & cheese mixture thinly and evenly onto the dehydrator tray lined with a silicone sheet.
- Dehydrate at 115°F (46℃) for 2-3 hours until it's warm and the cheese sauce has changed its color to a yellow Kraft mac & cheese color.
- Take out the tray and mix in some coconut bacon.
- Transfer the mac & cheese mixture into a serving bowl. Pop the entire bowl into the dehydrator again and dehydrate for about another 20 minutes until the surface color turns once again, to the bright yellow color.
- Top it with some coconut bacon, crumbled onion flax crackers, and some chopped parsley.
- 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
RAW MACARONI AND CHEESE
This isn't the creamiest, best tasting macaroni and cheese out there. This is a yummy, super quick casserole, that my family adores. My kids love the pepperoni variation the best. It is easily adapted for your pickiest eater. I have also increased the quantity easily. I add a bit more butter, and noodles. Just be sure the milk comes up to top of noodles. I've never had to increase time. It does rise and could boil over if there isn't enough room in pan.
Provided by Ezri_B
Categories One Dish Meal
Time 1h5m
Yield 4-6 serving(s)
Number Of Ingredients 8
Steps:
- Melt butter in a deep baking dish. Stir uncooked noodles in melted butter until well coated. Sprinkle salt and pepper and cheese on noodles. Pour milk on all until it just reaches the top of the noodles. (Do not stir) Bake at 375F for one hour. Do not stir.
- You can add frozen vegetables to the dry noodles and place some meat on top before you bake. Peas, pepperoni, and colby jack cheese is my family's favorite. We've also loved other variations too.
Nutrition Facts : Calories 569.8, Fat 25.5, SaturatedFat 15.6, Cholesterol 75.2, Sodium 748.7, Carbohydrate 62.7, Fiber 2.1, Sugar 1.2, Protein 22.2
VEGAN MACARONI AND CHEESE
Make and share this Vegan Macaroni and Cheese recipe from Food.com.
Provided by Carol Bullock
Categories Low Cholesterol
Time 35m
Yield 4 serving(s)
Number Of Ingredients 9
Steps:
- Mix dry ingredients in a saucepan.
- Whisk in milk.
- Cook over medium heat, whisking constantly, until it thickens and bubbles.
- Cook and stir 30 seconds more, then remove from the heat.
- Whip in the margarine and mustard.
- Add more milk or water if mixture is too thick.
- Add hot, cooked macaroni, and mix well.
- Enjoy!
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NUT-FREE VEGAN MAC AND CHEESE - MY QUIET KITCHEN
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5/5 (11)Total Time 25 minsCategory SideCalories 275 per serving
- Place raw sunflower seeds in a bowl and cover with hot water. Soak for 30 minutes, then drain and rinse.
- Cook pasta according to package directions. While the water comes to a boil and the pasta is cooking, make the cheese sauce.
- To make the sauce, in a blender combine sunflower seeds, 1 cup of water, oats, garlic, red pepper, nutritional yeast, lemon juice, miso, both vinegars, salt, mustard powder, onion powder, and nutmeg. Gradually increase speed, and blend on high for about 1 minute. Stop to scrape down the sides as needed. Blend again until the sauce is completely smooth. Add the remaining 1 ½ cups water, and blend to combine.
- Taste the sauce, and adjust the flavor as desired, possibly adding another small piece of red pepper, more onion powder, nutritional yeast, salt, white pepper, etc. Blend again.
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