Vegan Mac and Cheese Recipe
User Reviews
5
Vegan Mac and Cheese Recipe
Description
The recipe starts by lightly cooking oil with nutritional yeast, mustard powder, tomato paste, garlic, turmeric, and salt to develop a base flavor. Almond milk, cauliflower florets, and chopped cashews are added and simmered until the cauliflower softens. This mixture is then pureed to a creamy sauce consistency.
Cooked pasta is mixed into the sauce along with distilled white vinegar, which adds brightness. The dish is heated to thicken the sauce further. Optional panko breadcrumbs can be toasted and sprinkled on top along with chopped Italian parsley, introducing a crunchy contrast and fresh herb flavor.
Refined coconut or olive oil can be used depending on preference, while cashews provide creaminess, though they can be replaced with boiled potatoes or omitted for a nut-free version. The recipe can be adapted gluten-free by using suitable pasta and omitting breadcrumbs. Additional spice may be added with chili flakes. Nutritional yeast is fundamental to the cheesy taste profile, but miso paste can substitute if needed.
Ingredients
- 1/3 cup coconut or olive oil
- ¼ cup nutritional yeast
- 4 teaspoons mustard powder dry
- 1 tablespoon tomato paste
- 2 garlic peeled and minced, cloves
- ½ teaspoon Turmeric ground
- salt kosher salt
- black pepper kosher salt
- 4 ½ cups almond milk unsweetened
- 10 ounces cauliflower 3 cups, florets, cut into ½ inch pieces
- 1 ¼ cups cashew nuts chopped, raw
- 1 pound brown rice or regular elbow macaroni, 16 ounces
- 1 tablespoon white vinegar distilled
- ¼ cup panko bread crumbs lightly toasted - Optional
- 3-4 tablespoons Italian parsley chopped - Optional
Instructions
- Heat oil in large saucepan over medium heat. Stir in nutritional yeast, dry mustard, tomato paste, garlic, turmeric, and 2 teaspoons of salt*. Cook, stirring constantly for a minute.
- Stir in the almond milk, scraping up any browned bits and bring it to a simmer over medium-high heat. Stir in the cauliflower and cashews; reduce the heat to medium-low, and cook, partially covered, until cauliflower is soft enough that it falls apart when poked with a fork, 20 minutes or so.
- Working in two batches, process the cauliflower mixture in a blender (or a food processor) until smooth.
- Meanwhile, cook the pasta according to the packaging instructions. Reserve ½ cup of the cooking liquid and drain the pasta.
- Pour the cauliflower sauce into now-empty pot and bring it to a gentle simmer over medium-low heat.
- Add in the drained macaroni and vinegar and cook, stirring constantly, until warmed through and the sauce is slightly thickened, 3 minutes.
- If needed, use the reserved liquid to adjust consistency. Season with salt and pepper to taste. If preferred, sprinkle each bowl with toasted panko breadcrumbs and chopped parsley.
- Serve.
Notes
- Use refined coconut oil to avoid unwanted coconut flavor, or substitute with olive oil.
- Cashews add creaminess but can be replaced with boiled potatoes or omitted for nut-free versions.
- For gluten-free, remove panko breadcrumbs and use gluten-free pasta types like brown rice or quinoa pasta.
- Add chili flakes to servings for a spicy kick if desired.
- Nutritional yeast is essential for cheesy flavor; miso paste can serve as an alternative.
- A paleo option includes swapping pasta for zucchini noodles.
Nutrition Information
Show DetailsNutrition Facts
Serving: 6servings
Amount Per Serving
Calories 511 kcal
% Daily Value*
| Calories | 511kcal | 26% |
| Carbohydrates | 72g | 24% |
| Protein | 19g | 38% |
| Fat | 18g | 28% |
| Saturated Fat | 4g | 20% |
| Sodium | 307mg | 13% |
| Potassium | 588mg | 13% |
| Fiber | 6g | 24% |
| Sugar | 6g | 12% |
| Vitamin A | 209IU | 4% |
| Vitamin C | 26mg | 29% |
| Calcium | 272mg | 27% |
| Iron | 4mg | 22% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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