Vegan Crockpot Mac and Cheese
User Reviews
5
Vegan Crockpot Mac and Cheese
Description
This vegan mac and cheese recipe begins by soaking raw cashews or sunflower seeds to soften them before blending with water, nutritional yeast, lemon juice, rice vinegar, garlic, and spices including mustard powder, onion powder, nutmeg, and salt to make a smooth, flavorful cheese sauce. The dry macaroni is placed in a slow cooker, and the sauce is poured over it before cooking on low for about an hour.
After the initial cooking, shredded vegan mozzarella-style cheese can be added if desired, then the mixture cooks further until the pasta is tender and the cheese melted. The sauce thickens as the pasta absorbs moisture, and plant milk can be added to adjust creaminess or loosen the consistency.
Leftovers keep well refrigerated for up to five days and can be reheated on the stovetop or microwave, but freezing is not recommended due to potential changes in texture. The result is a creamy vegan macaroni and cheese with balanced tanginess, subtle garlic notes, and a smooth cheesy texture from the plant-based ingredients.
The notes suggest an alternative to soaking nuts by substituting plain unsweetened non-dairy milk for part of the water, adjusting amounts accordingly for best flavor and texture.
Ingredients
For the cheese sauce:
- 3 ½ cups water divided
- ½ cup cashews see Notes for other options, raw, or ⅓ cup raw sunflower seeds
- 3 tablespoons nutritional yeast
- 3 tablespoons lemon juice
- 2 to 3 tablespoons vegan butter optional
- 1 tablespoon rice vinegar plain
- 2 small cloves garlic peeled
- 2 teaspoons tapioca starch omit if using cashews & cheese, optional
- 1 ½ teaspoons mineral salt or sea salt, fine
- ½ teaspoon onion powder
- ½ teaspoon mustard powder optional
- dash of ground nutmeg
Other ingredients:
- 16 ounces dry elbow macaroni
- ¾ to 1 ½ cups mozzarella cheese I used Daiya, vegan, shredded
- up to ¾ cup plant milk as needed for consistency, plain, unsweetened, non-dairy
Instructions
- If not using a high-speed blender, soak the cashews (or seeds) overnight OR in hot water for 2 hours. Drain before using. See Note 1.
- Plug in the slow cooker and let it preheat on low while you prepare the cheese sauce.
- In a blender combine 1 ½ cups of water with the cashews/seeds and the remaining sauce ingredients (nutritional yeast - nutmeg). Blend on high speed until smooth. Add the remaining 2 cups water and blend to incorporate.
- Dump the dry pasta into the slow cooker, and pour the sauce over top. Stir well. Cover with the lid, and cook on low for 1 hour, stirring occasionally. After 1 hour, add the shredded cheese, if using, and stir very well. If not including cheese, simply check for doneness, taste and adjust the seasonings/liquid if needed. Cover and cook for another 20 to 30 minutes or until the pasta is tender and the cheese is melted.
- The sauce will thicken as the pasta continues to soak up liquid. Add a splash or two of non-dairy milk as needed for creaminess. Serve hot.
Notes
- Soak cashews or sunflower seeds overnight or in hot water for 2 hours for a smoother cheese sauce.
- Alternatively, replace part of the water with plain, unsweetened non-dairy milk, reducing water by the same amount, ensuring it is not sweetened or flavored.
- Store leftovers in an airtight container in the refrigerator for up to 5 days; reheat gently on stovetop or microwave.
- Freezing this dish is not recommended as it may alter the texture.
- Nutrition facts are calculated using ¾ cup shredded vegan cheese and 2 tablespoons vegan butter.
Nutrition Information
Show DetailsNutrition Facts
Serving: 8servings
Amount Per Serving
Calories 305 kcal
% Daily Value*
| Calories | 305kcal | 15% |
| Carbohydrates | 47g | 16% |
| Protein | 9g | 18% |
| Fat | 10g | 15% |
| Saturated Fat | 4g | 20% |
| Cholesterol | 0mg | 0% |
| Sodium | 540mg | 23% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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