Sunrabbits Vegan Macncheese Recipes

EASY VEGAN MAC AND CHEESE

Steps:

• Fill a medium saucepan a little more than halfway full with water, add a pinch of salt, and bring to a boil over high heat. Once boiling, add pasta and cook according to package instructions until just al dente (ours took 9 minutes). Be careful not to overcook because the shells will cook a bit longer with the cheese sauce after draining.
• Drain pasta (we avoided using a colander by using our saucepan lid, which has a draining feature - if yours doesn't, drain in a colander as needed, then add back to saucepan).
• Immediately add the vegan cheddar cheese, almond milk (starting with lesser amount), salt, and nutritional yeast. Stir and cook over low heat, stirring frequently until the sauce melts, becomes gooey, and coats the shells. If the cheddar isn't melting, cover to encourage it along.
• Remove from heat and serve immediately. Option to garnish with vegan parmesan cheese and red pepper flakes.
• Store cooled leftovers in the refrigerator for up to 1-2 days (not freezer friendly). Reheat in the microwave or on the stovetop over medium-low heat until hot, adding more dairy-free milk as needed to thin.

VEGAN MAC AND CHEESE

Steps:

• Bring a large pot of lightly salted water to a boil. Cook gluten-free elbow macaroni in the boiling water, stirring occasionally, until tender yet firm to the bite, about 10 minutes. Drain.
• Combine butternut squash, soy milk, and vegetable broth in a pot; bring to a boil and cook until squash is tender, about 12 minutes. Puree with an immersion blender. Season with salt, pepper, and nutmeg. Stir in cooked macaroni and garnish with chopped parsley.

THE BEST VEGAN MAC AND CHEESE

Steps:

• Bring a large pot of lightly salted water to a boil. Cook macaroni in the boiling water, stirring occasionally, until tender yet firm to the bite, about 8 minutes. Drain.
• Place potatoes into a large pot and cover with salted water; bring to a boil. Reduce heat to medium-low and simmer until tender, about 20 minutes. Drain. Peel and finely chop potatoes when cool enough to handle.
• Combine potatoes, onion, carrot, and garlic in a small pot over medium heat. Add 2 tablespoons water and cook until soft enough to blend and water is mostly evaporated, about 3 minutes. Remove from heat. Transfer sauce to a blender. Add 3/4 cup water, cashews, soy milk, nutritional yeast, lemon juice, salt, paprika, and cayenne. Cover the blender and hold lid down with a potholder; pulse a few times before leaving on to blend until smooth.
• Heat 2 tablespoons water in a nonstick pan over medium heat. Add broccoli and cook until soft but still a little crunchy, about 5 minutes. Transfer to a large serving bowl. Pour sauce in and mix until thoroughly coated.

SUNRABBIT'S VEGAN POWDERED CHEESE

Steps:

• Process all ingredients in blender until they resemble a coarse powder (similar to powdered Parmesan cheese). Don't over process or you'll end up with a savory nut butter!
• Serve in place of powdered Parmesan cheese on all your savory dishes!

SUNRABBIT'S VEGAN MAC'N'CHEESE

Steps:

• Add onion, peppers, potatoes, carrots, garlic and water to a sauce pan and bring to a boil. Cover the pan and simmer for 15 minutes, or until vegetables are very soft.
• While the vegetables are simmering, cook pasta until al dente. Drain pasta (do not rinse) and set aside with the lid on to keep pasta warm.
• Place the almond milk, cashews, salt, coconut oil, mustard, lemon juice and black pepper in a blender cup. Drain water from softened vegetables and add to blender; process until perfectly smooth (use Soup button if you have a Blendtec).
• In a large bowl, toss the cooked pasta and blended cheese sauce until completely coated. Serve immediately.

SUNRABBIT'S VEGAN PUMPKIN CUPCAKES WITH VEGAN CREAM CHEESE ICING

Steps:

• Preheat oven to 400 degrees F. Use paper muffin liners or lightly grease muffin tins (recipe makes 24 full-sized or 48 mini cupcakes--I like to do half and half, so 12 full-sized and 24 mini cupcakes).
• Whisk together flour, sugar, baking powder, salt, and spices.
• In a separate bowl, mix pumpkin puree, almond milk, applesauce, coconut oil (heated to liquid), and maple syrup. Pour wet ingredients into dry and mix thoroughly by hand.
• Fill muffin liners 2/3-3/4 full. Bake full-sized cupcakes for 18-20 minutes, or until toothpick or knife inserted into center of cupcake comes out clean. Bake mini cupcakes for 10-14 minutes. (TIP: If you are doing half full-sized and half mini, fill the full-sized tin first and put it in the oven. Fill the mini tin and put it in the oven when there are 10-14 minutes remaining so both will be done at about the same time.).
• Allow cupcakes to cool on cooling racks while you prepare the icing.
• Using a stand or hand mixer, blend all four icing ingredients until smooth and creamy. Fill 16 inch pastry bag and pipe swirls atop each cupcake (be sure cupcakes are cooled completely before icing).
• NOTE: These will do okay on the countertop or buffet table for a couple of hours, but they keep best for long periods in the refrigerator.

SOUL VEG VEGAN MAC'N'CHEESE

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.

SUNRABBIT'S VEGAN CREAMY CORN CHOWDER

Steps:

• Add first three ingredients to a large slow cooker, layered in the order they are listed (potatoes on the bottom, then onions and pepper on top).
• Add the next ten ingredients to the blender and blend until smooth. Pour blended mixture over the potatoes, onions, and peppers. Cover and cook on low for 5-6 hours.
• About one hour before you wish to serve the chowder, put the remaining two cups almond milk and the raw cashew pieces in your blender. Add several ladles full of the simmering chowder (about 3-4 cups worth), making sure to get lots of potatoes. Blend mixture until completely smooth (for Blendtec, use the "soup" button), then pour back into the slow cooker.
• Add the frozen corn, stir, cover, and turn up to high for one hour. Serve with fresh, crusty bread or rolls!
• NOTES: 1­) You may substitute 3 cups of veggie broth and omit the water and vegan bouillon cubes. 2­) If you are not concerned about calories or fat content, canned full fat coconut milk makes a wonderful substitute for the almond milk in this recipe (I do not recommend rice milk because it is too thin). 3­) For a smaller slow cooker, you may half this recipe.

VEGAN MAC AND CHEESE

Steps:

• Bring a large pot of salted water to a boil over high heat.
• Meanwhile, add the cashews to a large nonstick skillet and heat over medium, stirring frequently, until fragrant, toasty and slightly golden, about 4 minutes. Transfer cashews to a blender and add the almond milk. Wipe out the skillet with a paper towel.
• Add the oil to the skillet and heat over medium. Add the onion, garlic, onion powder, ground turmeric and mustard powder, season with salt and pepper, and cook, stirring, until onions are very tender, 8 to 10 minutes, lowering the heat as necessary to avoid scorching. Remove from the heat, stir in 1/2 cup nutritional yeast and the tamari, then transfer to the blender.
• Blend the cashew mixture on high until thick and creamy, about 2 minutes, scraping down the sides as needed. (This works best with a high-power blender, but any blender will work - just keep blending the mixture 1 to 2 more minutes after the mixture looks creamy; it will emulsify further.) You should have about 1 1/2 cups.
• Cook the pasta according to package instructions until al dente. Reserve 1 cup pasta cooking water. Drain pasta, then return cooked pasta to the pot. Stir in the cashew cream, then add the pasta cooking water 1/4 cup at a time until you achieve desired sauciness. Season to taste with salt, pepper and additional nutritional yeast, if desired. Serve immediately. (The sauce thickens significantly as it sits. If it starts to coagulate, or if you have any leftover macaroni and cheese, stir in a splash of the remaining pasta cooking water to loosen.)
• If you'd like a little crunch on top, prepare the optional panko topping: Heat the broiler. In a small bowl, add the panko, olive oil and 2 tablespoons nutritional yeast. Pinch the mixture together gently to combine thoroughly; season to taste with salt and pepper.
• Transfer the prepared macaroni to a lightly oiled 9-by-13-inch baking dish, arrange in an even layer and sprinkle the panko mixture on top, if using. Transfer to the oven on the shelf nearest to the broiler and broil until just golden on top, about 2 minutes. (The panko toasts quickly, so you'll want to keep an eye on it.) Serve immediately.

SUNRABBIT'S VEGAN CASHEW JACK

Steps:

• Prepare a container to use as your cheese mold. You may use anything, but somewhat flexible plastic will allow the cheese to come out cleanly once it has cooled.
• Mix 1/2 cup water (not included in ingredient list) with the (smaller) calcium packet from the Pomona's Pectin package. Set aside.
• Combine the (larger) packet of dry pectin, agar-agar powder, and water in a blender. Measure out your lemon juice and set it aside.
• Pour blended mixture into a small saucepan and bring to boil over medium heat, stirring constantly. Turn heat to low and let simmer for about five minutes.
• While your water mixture is simmering, Process cashews, nutritional yeast, salt, onion powder, and garlic powder in your blender until they resemble a fine powder (don't overdue it or you'll end up with a savory cashew butter). Pour powder into a bowl and set aside.
• Once your boiled water mixture has simmered for about five minutes (enough to dissolve the agar-agar completely), pour it into your blender and IMMEDIATELY add ground cashew powder and lemon juice; blend until completely smooth and creamy (if you have a Blendtec, use the Soup button). Before it thickens, add the calcium/water mixture and process again until it's fully incorporated. Immediately pour the hot cheese into your prepared container.
• Refrigerate uncovered for 1-2 hours, then turn the cheese out onto a plate and let set (uncovered) in the fridge for another 4-5 hours. Once fully cooled and set, slice or shred and serve!
• NOTE: I know the instructions seem fussy (and you might be considering taking some short cuts)--but there is a good reason for the specific directions! The final mixture is thick and will be thickening quickly as it begins to cool--if you follow directions exactly, you have the best chance of getting all the powder incorporated into the liquid before the mixture is too thick to blend. I started out leaving the powdered mixture in the blender and pouring the boiled water mixture on top, but this resulted in pockets of un-blended powder in my finished block of cashew cheese. It still tasted good, but the texture was a bit lumpy. Beware! ;).

SUNRABBIT'S VEGAN PASTA ALFREDO

Steps:

• Add onions, potatoes, whole garlic cloves and enough water to just cover them to a sauce pan and bring to a boil. Cover the pan and simmer for 15 minutes, or until vegetables are very soft.
• While the vegetables are simmering, cook the pasta. Drain pasta (do not rinse) and set aside with the lid on to keep pasta warm.
• Place the non-dairy milk, cashews, salt, nutritional yeast, coconut oil, lemon juice and black pepper in the cup of your blender. Drain water from softened vegetables and add to blender; process until perfectly smooth (use Soup button if you have a Blendtec).
• In a large bowl, toss the cooked pasta and blended alfredo sauce until completely coated. Serve immediately with steamed or roasted broccoli or asparagus.