Nut-Free Vegan Mac and Cheese
User Reviews
5
Nut-Free Vegan Mac and Cheese
Description
This recipe starts by soaking raw sunflower seeds to soften them, then cooking macaroni pasta as directed. The cheese sauce is made by blending the soaked seeds with oats, garlic, roasted red pepper, nutritional yeast, lemon juice, miso, vinegars, salt, mustard powder, onion powder, nutmeg, and optional white pepper until completely smooth. The blended sauce is then combined with additional water to reach the desired consistency.
Once the pasta is drained, the sauce is heated over medium, stirring frequently for a few minutes to thicken slightly before mixing with the pasta. This results in a creamy, flavorful vegan cheese sauce that coats the macaroni well. Optional vegan butter can be added for richness.
The dish can be served warm as a comforting vegan main or side. Adjusting seasoning and additional red pepper allows customization of flavor. Cooling may thicken the sauce, so stirring in a splash of water or non-dairy milk helps regain creaminess.
Leftovers store for up to five days refrigerated and can be reheated on the stovetop or microwave. The recipe avoids nuts entirely, suitable for those with allergies.
Ingredients
- 16 ounces macaroni dry, or gluten-free pasta of choice
- ½ cup sunflower seeds raw
- 2 ½ cups water
- 3 tablespoons rolled oats Or sub 1 tablespoon tapioca starch, old fashioned
- 2 cloves garlic peeled
- small piece of roasted red pepper Start with less then increase to taste, from a jar, about 1-inch strip
- ¼ cup nutritional yeast
- 2 tablespoons lemon juice
- 1 ½ tablespoons white miso or chickpea miso
- 1 teaspoon apple cider vinegar
- 1 teaspoon rice vinegar
- 2 teaspoons salt fine sea salt
- ½ teaspoon mustard powder Or 1 teaspoon dijon mustard.
- ½ teaspoon onion powder
- pinch of nutmeg
- white pepper optional, to taste
Option for richer mac and cheese:
- 2 to 3 tablespoons vegan butter Add directly to the pot in step 5, optional
Instructions
- Place raw sunflower seeds in a bowl and cover with hot water. Soak for 30 minutes, then drain and rinse.
- Cook pasta according to package directions. While the water comes to a boil and the pasta is cooking, make the cheese sauce.
- To make the sauce, in a blender combine sunflower seeds, 1 cup of water, oats, garlic, red pepper, nutritional yeast, lemon juice, miso, both vinegars, salt, mustard powder, onion powder, and nutmeg. Gradually increase speed, and blend on high for about 1 minute. Stop to scrape down the sides as needed. Blend again until the sauce is completely smooth. Add the remaining 1 ½ cups water, and blend to combine.
- Taste the sauce, and adjust the flavor as desired, possibly adding another small piece of red pepper, more onion powder, nutritional yeast, salt, white pepper, etc. Blend again.
- When the pasta is done, drain in a colander. Pour the cheese sauce into the empty pot, and cook over medium heat for 2 to 3 minutes, stirring frequently. If opting for richer mac and cheese, add the vegan butter now. Add the pasta to the pot, and stir to coat. The sauce will thicken as it sits. Serve hot.
Notes
- Stir in a splash of water or non-dairy milk to loosen sauce if it thickens after cooling.
- Soaking sunflower seeds longer can aid in smoother sauce texture.
- Leftovers keep up to five days refrigerated; reheat gently on stovetop or microwave.
Nutrition Information
Show DetailsNutrition Facts
Serving: 8servings
Amount Per Serving
Calories 275 kcal
% Daily Value*
| Calories | 275kcal | 14% |
| Carbohydrates | 46g | 15% |
| Protein | 10g | 20% |
| Fat | 5.6g | 9% |
| Saturated Fat | 0.6g | 3% |
| Cholesterol | 0mg | 0% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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