THE ULTIMATE VEGAN MAC + CHEESE
This gooey, 'cheesy' southern-style vegan mac and cheese has the right amount of flavor and creaminess for the ultimate comfort food dinner.
Provided by Shanika | Orchids + Sweet Tea
Categories Side Dish
Time 35m
Number Of Ingredients 20
Steps:
- Add all ingredients into a high-powdered blender (cashews first) and blend until sauce becomes creamy. NOTE: If needed, add a bit more water (1 Tbsp at a time), until desired consistency is met. Set aside.
- Cook pasta according to packaging. NOTE: shells or elbow pasta doesn't take a long time to cook, usually 10-12 minutes. NOTE: I always add 1 Tbsp of olive oil to the boiling water to prevent pasta from sticking together.
- In a medium deep saucepan, heat butter on medium-high heat and add garlic and sauté for a minute or so. Next, add arrowroot, nutritional yeast, ground mustard, salt, black pepper, garlic powder, and cajun seasoning, and whisk until combined and looks like little "bits".
- Slowly add Almond milk, whisking frequently. Once mixture becomes thick, add the vegan cream cheese, whisking frequently again. Add the lemon juice and continue to whisk sauce until combined, smooth, and creamy.
- Add in the drained pasta and toss in sauce until well coated. Serve immediately and enjoy! NOTE: For added crunch, you can top with breadcrumbs if desired.
- Bon Appetit!
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
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
ULTIMATE VEGAN MAC AND CHEESE
Make and share this Ultimate Vegan Mac and Cheese recipe from Food.com.
Provided by WKernan
Categories < 60 Mins
Time 35m
Yield 6 1 c, 6 serving(s)
Number Of Ingredients 12
Steps:
- 1.Steam or boil the potatoes & carrots until tender (about 8-10 minutes). Drain and set aside.
- 2.Place macaroni in a large pot of salted boiling water. Cook until al dente & according to package directions (about 9-10 minutes). Drain and set aside.
- 3.Drain & rinse cashews and discard water. Now place all ingredients in a high-powered blender (except garlic & butter). Blend until potatoes, carrots & cashews have completely broken down & sauce is smooth, about 1-2 minutes. Set aside.
- 4.Heat up butter in large pan over medium heat. When melted, add garlic & sauté for 1-2 minutes, until lightly brown (be careful not to burn).
- 5.Pour in cheese sauce and cook for 4-5 minutes, until sauce thickens up and becomes slightly stretchy. Stir often to prevent burning. If it's too thick, add a small amount of broth & stir. Taste for seasoning, and add more if needed.
- 6.Now add pasta and gently toss to coat. Serve immediately. Enjoy!
Nutrition Facts : Calories 410.5, Fat 7.5, SaturatedFat 1.4, Sodium 426.2, Carbohydrate 71.2, Fiber 5.1, Sugar 5.1, Protein 15.3
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