Vegan Mac and Cheese
User Reviews
4.3
Vegan Mac and Cheese
Description
Vegan Mac and Cheese here features elbow macaroni mixed with a sauce crafted from steamed yellow potatoes, carrots, and onion, blended alongside soaked cashews and nutritional yeast. The combination provides creaminess and a savory, slightly cheesy taste without the use of dairy. Additional seasonings include dry mustard powder to accentuate the tangy flavor and optional turmeric for color. The lemon juice adds a note of brightness that balances the richness.
The pasta is cooked separately and combined with the smooth sauce, with some reserved pasta cooking water added as needed to loosen the texture to a desirable, sauce-like consistency. The final texture is creamy and coats the noodles well. Its flavor is subtly cheesy and savory, mild enough to be versatile across meal types.
This mac and cheese can be served as a comforting vegan main or side dish. Leftovers should be stored in an airtight container and can be reheated with slight additions of plant-based milk or water to prevent the sauce from thickening too much. Stirring during reheating helps avoid burning or sticking.
Ingredients
- 1 lb elbow macaroni cooked (or any pasta of choice)
- 2 medium potato peeled and cubed (about 1 cup, yellow
- 2 medium carrot peeled and cut into 1 inch pieces (about ½ cup
- 1 small yellow onion quartered
- 2 large garlic roughly chopped, cloves
- 1 cup non-dairy milk I used almond milk, unsweetened; of your choice
- ¾ cup cashew nuts soaked for 2-4 hours or overnight, raw
- ⅓ cup nutritional yeast
- 1 Tablespoon lemon juice
- 1 ½ teaspoons salt plus more to taste, sea salt
- 1 teaspoon dry mustard powder
- ¼ teaspoon turmeric powder optional
- ½ cup water reserved pasta water
Instructions
- If you haven’t already soak your cashews for 2-4 hours. If you have a high powered blender like a Vitamix you can get away with soaking for only 30 minutes-1 hour.
- Fill a large pot with about 1 inch of water. Add potatoes, carrots and onion to a steamer basket or metal colander and steam for about 15 minutes or until soft.
- Meanwhile, cook the pasta according to package directions. Reserve 1/2 cup of the pasta cooking water before draining. Drain and transfer the pasta back to the pot.
- Place all the vegan cheese ingredients in a blender (including the cooked potatoes, carrots and onions) and blend until smooth.
- Pour the vegan cheese over cooked pasta, adding up to 1/2 cup pasta water to loosen the sauce, as necessary. Stir to fully combine.
- Season to taste and serve.
- Keep leftovers in an airtight container in the fridge for up to 5 days. To reheat it, add a little bit of milk or water to thin out the sauce. When reheating, stir often to avoid burning.
Nutrition Information
Show DetailsNutrition Facts
Serving: 8Serving
Amount Per Serving
Calories 205 kcal
% Daily Value*
| Serving | 1/8 of recipe | |
| Calories | 205kcal | 10% |
| Carbohydrates | 31g | 10% |
| Protein | 8g | 16% |
| Fat | 6g | 9% |
| Saturated Fat | 1g | 5% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 3g | 15% |
| Sodium | 320mg | 13% |
| Potassium | 120mg | 3% |
| Fiber | 3g | 12% |
| Sugar | 2g | 4% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.3
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