Sunrabbits Vegan Macncheese Food

VEGAN MAC AND CHEESE

Steps:

• Boil the cashews, potatoes, and carrots until tender (about 8-10 minutes). Drain well and set aside.
• Place macaroni in a large pot of salted boiling water. Cook until al dente and according to package directions (about 9-10 minutes). Drain and set aside.
• Place all ingredients in a high-powered blender (except garlic & butter). Blend until potatoes, carrots & cashews have completely broken down and sauce is smooth, about 1-2 minutes. Set aside.
• Heat up butter in a large pan over medium heat. When melted, add garlic and sauté for 30-60 seconds, until lightly golden and fragrant (be careful not to burn).
• Pour in the cheese sauce and cook for 4-6 minutes until sauce thickens up and becomes slightly stretchy. Stir often to prevent burning. If it's too thick, add a splash of broth. Taste for seasoning and add more if needed.
• Now add pasta and gently toss to coat. Serve immediately. Enjoy!

THE BEST VEGAN MAC AND CHEESE

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.

THE BEST VEGAN MACARONI AND CHEESE EVER

Steps:

• Preheat oven to 350°F.
• Boil water in a big pot for the pasta.
• All of the ingredients sans pasta can easily go in a blender (liquid and powdered) -- this is by far the easiest way.
• Once pasta is cooked, drain and put it in the baking pan pour the cheese sauce over the pasta.
• Bake until the top of the pasta looks slightly browned and crispy about 15 minutes.

VEGAN MAC AND NO CHEESE

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Bring a large pot of lightly salted water to a boil. Add macaroni, and cook for 8 to 10 minutes or until al dente; drain. Transfer to a medium baking dish.
• Heat vegetable oil in a medium saucepan over medium heat. Stir in onion, and cook until tender and lightly browned. Gently mix with the macaroni.
• In a blender or food processor, mix cashews, lemon juice, water, and salt. Gradually blend in canola oil, roasted red peppers, nutritional yeast, garlic powder, and onion powder. Blend until smooth. Thoroughly mix with the macaroni and onions.
• Bake 45 minutes in the preheated oven, until lightly browned. Cool 10 to 15 minutes before serving.

VEGAN BAKED MAC AND CHEESE

Steps:

• Cook the pasta according to the package directions. Drain, and keep warm.
• Meanwhile, combine the cashews with enough boiling water to cover in a medium bowl. Let stand for 10 minutes. Drain.
• Preheat the oven to 400 degrees F.
• Combine the soaked cashews, nutritional yeast, cornstarch, garlic powder, ground mustard and 1 1/2 cups water in a high-powered blender. Blend until very smooth, adding more water if necessary to reach the desired consistency. Stir in the butternut squash and season with salt and pepper.
• Stir together the cooked pasta and sauce in a lightly greased 9-by-13-inch baking dish. Stir together the panko, Parmesan and olive oil in a bowl. Sprinkle evenly over the pasta. Bake until the pasta is bubbly and the topping is browned, 20 to 25 minutes.