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.
VEGAN CAULIFLOWER MAC AND CHEESE
This low-fat, dairy-free version of an American classic certainly has the right look, with its creamy orange sauce, thanks to pureed cauliflower, vegan Cheddar and turmeric. We used umami-packed miso paste and nutritional yeast to evoke the savory, nutty quality of cheese.
Provided by Food Network Kitchen
Time 50m
Yield 6 servings
Number Of Ingredients 16
Steps:
- Bring a large pot of water to a boil.
- Put the cauliflower and 1 cup water in a small saucepan over medium heat. Cover, bring to a simmer and cook until the cauliflower is fully softened, about 20 minutes. Transfer the cooked cauliflower and all the cooking liquid to a food processor and set aside. Wipe out the saucepan.
- Heat the oil in the saucepan over medium heat. Add the shallot and garlic and cook, stirring, until softened, about 3 minutes. Stir in the lemon juice, miso, mustard, 1 teaspoon salt, 3/4 teaspoon black pepper, cayenne and turmeric until well combined. Gradually whisk in the almond milk, nutritional yeast and brown sugar and bring just to a simmer. Remove from heat.
- Process the cauliflower until smooth. With the food processor running, gradually add the warm almond milk mixture and process until extra creamy.
- Transfer the cauliflower-almond milk mixture to a large saucepan over medium heat, add the vegan Cheddar and stir occasionally until it melts.
- Meanwhile, add the elbow macaroni to the boiling water and cook according to package directions. Strain, reserving 1 cup of pasta water.
- Add the pasta to the sauce and stir to combine. Stir in some of the reserved pasta cooking liquid to reach your desired consistency. Add salt to taste. Serve hot with hot sauce on the side if using.
Nutrition Facts : Calories 460 calorie, Fat 15 grams, SaturatedFat 1.5 grams, Sodium 650 milligrams, Carbohydrate 67 grams, Fiber 7 grams, Protein 16 grams, Sugar 6 grams
EASY VEGAN MAC AND CHEESE
The creamy vegan "cheese" sauce is in this recipe is given an umami kick by white miso and nutritional yeast.
Provided by Rachel Ama
Yield 2 Servings
Number Of Ingredients 10
Steps:
- Place all the ingredients in a high-speed blender. Add 440ml (15 fl oz) water and blend until completely smooth. You should end up with about 600ml (20 fl oz) of sauce.) The sauce is now ready to be used. It will keep in the fridge for 3 days, or in the freezer for 3 months.
- Cook the pasta in a large pot of boiling salted water according to the package instructions until al dente. When ready, reserve a cupful of the cooking water, then drain the pasta as usual.
- Return the pasta to the pan and place over a medium heat. Stir in the cheeze sauce and heat until the sauce begins to thicken. Add a splash of the reserved water if the sauce has thickened too much. Season with salt and pepper. Serve immediately.
SOUL VEG VEGAN MAC'N'CHEESE
The best vegan mac n' cheese I've ever had! The recipe comes from the Soul Vegetarian Cook Book, but I've only had this at their restaurants. I'm trying it tomorrow--I'll let you know how it goes!
Provided by Making Stuff
Categories Soy/Tofu
Time 40m
Yield 8-10 serving(s)
Number Of Ingredients 9
Steps:
- Boil water in medium sauce pan and add noodles. Turn off the heat. Let macaroni stand in hot water until al dente (about 5 minutes). Drain in colander. Run cold water over noodles to stop cooking process.
- Blend tofu and soy milk in blender until smooth. Pour into mixing bowl. Add tahini, nutritional yeast, turmeric, and salt to taste. Mix until smooth.
- Add noodles to cheese mixture. Mix well.
- Place in lightly oiled casserole dish, top with pats of margarine.
- Bake at 350°F for 20 minutes. Allow to cool before slicing.
Nutrition Facts : Calories 354.2, Fat 12.8, SaturatedFat 1.9, Sodium 72.4, Carbohydrate 46.6, Fiber 5.2, Sugar 1.3, Protein 15.4
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!
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
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
VEGAN MAC N "CHEEZE"
I love this smooth, creamy rich sauce to pour over pasta for a cheesy, comforting dish! The butternut squash really makes this look like cheese sauce, the cashews make it super creamy, and the nutritional yeast gives it the cheesy flavor. I've made this using Banza, a gluten-free pasta made from chickpeas (and it's delicious)! But feel free to use your favorite pasta! Enjoy!
Provided by Alyssa Gagarin
Categories main-dish
Time 25m
Yield 2 to 3 servings
Number Of Ingredients 16
Steps:
- Bring a large pot of water to a boil.
- Heat the olive oil in a large saucepan over medium heat. Add the diced onion and cook until softened, 1 to 2 minutes.
- Add the celery and carrots and cook until the vegetables have softened, 1 to 2 minutes. Add the butternut squash and cook until slightly browned, 6 to 8 minutes. Add just enough water (about 2 cups) to barely cover the vegetables. Add the cashews and 1 teaspoon salt, bring to a boil and cook until the vegetables are tender when pierced with a fork, about 10 minutes, but cooking time will vary slightly, depending on the size of the vegetables.
- For the pasta: Salt the water and cook the pasta to al dente according to package instructions. Drain and set aside.
- For the breadcrumb topping: Roughly chop the bread and pulse in a food processor until the bread resembles coarse crumbs. Heat the oil in a small skillet over medium-high heat. Add the breadcrumbs, garlic powder, paprika and salt and toss to combine. Cook, tossing regularly, until golden and crispy, 3 to 5 minutes.
- Transfer the vegetable-cashew mixture to a blender along with the remaining cooking liquid. Blend until smooth, then add the nutritional yeast, garlic powder and the remaining 1/2 teaspoon salt. Blend until smooth, then taste and adjust the seasoning to taste.
- Pour the creamy sauce over the cooked pasta and toss to combine.
- Sprinkle with crispy breadcrumbs and parsley and serve.
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