THE BEST VEGAN MACARONI AND CHEESE EVER
I found this recipe over at vegweb.com but I am typing it up here so I can use the easy conversions and see the nutritional information. It received so many positive comments that I have to try it. One of the only complaints is that it can be very salty, so you might want to consider cutting back on the soy sauce or not adding additional salt.
Provided by katedanger
Categories Low Cholesterol
Time 8m
Yield 6 serving(s)
Number Of Ingredients 11
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.
Nutrition Facts : Calories 961, Fat 43.5, SaturatedFat 3.8, Sodium 2122.5, Carbohydrate 111.6, Fiber 17.7, Sugar 6, Protein 39.5
THE BEST VEGAN MAC YOU WILL EVER HAVE
The best vegan mac and cheese you will ever have! Serve it while hot and grind lots of fresh pepper over the top!
Provided by Giselle Freude
Categories Main Dish Recipes Pasta Macaroni and Cheese Recipes Stovetop Macaroni and Cheese Recipes
Time 25m
Yield 2
Number Of Ingredients 8
Steps:
- Heat non-dairy butter in a 10-inch non-stick saucepan over high heat. Pour in water when butter has completely melted. Add pasta, reserving included sauce packet. Bring to a boil; let boil until most of the water has evaporated, about 5 minutes. Pour in soy milk; reduce heat to medium-low.
- Stir in reserved macaroni sauce packet rapidly using a whisk to mix smoothly. Let simmer until thickened, 10 to 15 minutes.
- Mix in vegan cheese, non-dairy yogurt, lemon juice, and salt. Stir until cheese has melted and mixture is thoroughly combined.
Nutrition Facts : Calories 649.4 calories, Carbohydrate 74.5 g, Cholesterol 12 mg, Fat 33.1 g, Fiber 3.9 g, Protein 15.6 g, SaturatedFat 11.8 g, Sodium 1150.4 mg, Sugar 6.2 g
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!
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
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