VEGAN MAC 'N' CHEESE
This cheat's vegan mac and cheese is just like the real thing - proper comfort food.
Provided by Jamie Oliver
Categories Mains American Bread Pasta bake Pasta & risotto Baking
Time 40m
Yield 6
Number Of Ingredients 14
Steps:
- Preheat the oven to 180ºC/350ºF/gas 4. Cook the macaroni according to the packet instructions in a large pan of salted boiling water.
- Meanwhile, peel and halve the onion, then place in a small pan over a medium heat with the milk. Slowly bring to the boil, then remove from the heat.
- Pick out and discard the onion, then set aside. Melt the margarine in another pan over a medium heat, then add the flour, stirring continuously until it forms a paste - this is the roux.
- Gradually add the warm milk a little at a time, whisking continuously until smooth. Bring to the boil, then simmer for around 10 minutes, or until thickened.
- Stir in the mustard and nutritional yeast flakes, grate and stir in the vegan cheese (if using), then season to taste with salt and pepper.
- Drain and add the macaroni to the sauce, then toss to coat. Transfer the mixture to an ovenproof baking dish (roughly 20cm x 30cm), then set aside.
- Peel and finely slice the garlic, then pick the thyme leaves, discarding the stalks. Add to a medium pan over a medium heat with a splash of oil. Cook for 2 to 3 minutes, or until golden, then transfer to a food processor with the breadcrumbs and a splash of oil. Blitz until combined and roughly chopped, then sprinkle over the pasta.
- Place the dish in the hot oven for 20 to 25 minutes, or until golden and bubbling. Leave to stand for around 5 minutes, then serve with seasonal greens.
Nutrition Facts : Calories 453 calories, Fat 16.9 g fat, SaturatedFat 3.1 g saturated fat, Protein 16.6 g protein, Carbohydrate 61.9 g carbohydrate, Sugar 2.3 g sugar, Sodium 0.7 g salt, Fiber 3.8 g fibre
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!
VEGAN BAKED MACARONI AND CHEESE
This is a delicious baked pasta recipe that both my husband (who can eat cow's milk) and I (who can't) enjoy very much. As you make this, keep in mind that, while it's similar in appearance to mac and cheese, it's fairly different in taste and texture. I don't think there's any way to replicate the creamy mouthfeel and stretch of dairy cheese. However, this is the closest-to-dairy homemade non-dairy mac and cheese we've come across, and it's also very yummy in its own right. This recipe comes from Joanne Stepaniak's The Ultimate Uncheese Cookbook, a wonderful source for dairy-free recipes.
Provided by Kamark
Categories Low Cholesterol
Time 50m
Yield 8 serving(s)
Number Of Ingredients 12
Steps:
- Preheat your oven to 350 degrees.
- Cook the macaroni according to the package's instructions and drain well.
- Heat the oil and saute the onions until they're soft and starting to brown.
- When the onions are cooked, mix them thoroughly with the drained macaroni.
- Put the water, red peppers or pimientos, cashews or cashew butter, lemon juice, nutritional yeast flakes, wine, onion powder, garlic powder, and salt into a blender and blend until totally smooth. Don't be afraid to do this for several minutes.
- Stir the blended mixture in with the onions and macaroni.
- Pour the combined onions, macaroni, and blended mixture into a greased 3-quart casserole dish.
- Bake for 25 to 35 minutes, uncovered. Serve immediately.
Nutrition Facts : Calories 336.8, Fat 8.7, SaturatedFat 1.4, Sodium 421.4, Carbohydrate 52.7, Fiber 4.3, Sugar 2.9, Protein 12.3
VEGAN BAKED MACARONI AND CHEESE
This vegan Baked Macaroni and Cheese is a healthier twist on a classic comfort food made with a vegetable-stuffed cheesy sauce.
Provided by Sarah McMinn
Categories Main Course Main Dish
Time 40m
Number Of Ingredients 19
Steps:
- Preheat the oven to 350 F. Lightly spray a 10 1/4" cast iron skillet (or similar sized baking dish) and set aside.
- Fill a large pot with 4 quarts of water. Place over medium-high heat and bring to boil. Stir in macaroni and boil until al dente, stirring occasionally. Remove from heat and strain pasta through a colander. Set aside.
- In a smaller pot, bring 2 quarts of water to boil. Add sweet potatoes and carrots. Boil for 10 minutes, until vegetables are easily pierced with a fork. Remove from heat and strain out the water. Set aside to let cool.
- In a small cast iron skillet heat cooking oil. Add onions and garlic and sauté for 5-7 minutes, until translucent and fragrant. Remove from heat and let cool.
- Using a high-powered blender make your cheese sauce. Add milk, cashews, nutritional yeast, sun-dried tomatoes, mustard, lemon juice, and salt to the blender and blend until smooth. Add sweet potato, carrots, onions, and garlic and blend again. The sauce should be completely smooth and easily pourable. If it needs thinning, add a little more milk 1 tbsp at a time.
- Combine the sauce with noodles then spread evenly in the prepared cast iron skillet.
- Mix together the ingredients for the crumb topping and evenly spread over mac and cheese, patting down as necessary.
- Bake for 18-20 minutes until bread topping is golden brown. Remove from oven and let cool 5 minutes before serving.
Nutrition Facts : Calories 332 kcal, Carbohydrate 51 g, Protein 12 g, Fat 8 g, SaturatedFat 1 g, Sodium 563 mg, Fiber 3 g, Sugar 3 g, ServingSize 1 serving
VEGAN BAKED MAC AND CHEESE
If you have vegan dinner guests or are trying to cut back on the dairy, this mac 'n' cheese will satisfy your craving, I promise. The nutritional yeast gives it that "cheesy" flavor and the ground mustard makes it taste like my original recipe. Plus, the pureed butternut squash gives the sauce that iconic yellow hue.
Provided by Kardea Brown
Categories side-dish
Time 55m
Yield 8 to 12 servings
Number Of Ingredients 12
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.
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- While the pasta is cooking, make the sauce: in a food processor or high speed blender, combine the soaked cashews, pumpkin, nutritional yeast, broth, milk, salt, paprika, garlic powder, and onion powder. Blend until creamy and smooth.
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- Add the vegan butter to a pot and let it melt. When it's melted add in the all purpose flour and stir it vigorously with the melted butter.
- Then pour in the cans of coconut milk and the vegetable stock. Use a hand whisk to whisk out the lumps. Keep whisking until it starts to boil and then keep whisking for a few minutes after it has boiled until it thickens. It will continue to thicken as it cools, so it doesn't have to be all the way there when you remove it from the heat, as long as it has thickened considerably from when you started.
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5/5 (1)Total Time 55 minsCategory Main Course, Side DishCalories 383 per serving
- Melt 2 tbsp vegan butter over medium heat in a medium saucepan. Stir in the flour and cook for 1 minute, stirring constantly.
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- Fill a pot with water and bring to a boil. Add approximately 1 tablespoon of salt to the water, add the pasta shells, and cook according to the instructions on the package, or until it’s al dente.
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- When the pasta is done, drain it in a colander and then put it in a large baking pan. Stir the cheese sauce in until the pasta is evenly coated. If you’re adding the fresh herbs, stir them in now.
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- Preheat the oven to 425°F (218°C). Use a very sharp knife to slice the butternut squash in half, then scoop out the seeds using a spoon.
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