EASY VEGAN MAC AND CHEESE
Easy, creamy, vegan mac and cheese! This 1-pot dish is made with tender shells and creamy vegan cheddar cheese sauce. It's the ultimate cozy comfort food with just 5 ingredients and 15 minutes required!
Provided by Minimalist Baker
Categories Entree
Time 15m
Number Of Ingredients 7
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.
Nutrition Facts : ServingSize 1 serving, Calories 490 kcal, Carbohydrate 66.6 g, Protein 27.7 g, Fat 17.1 g, SaturatedFat 2.1 g, Sodium 499 mg, Fiber 10.7 g, Sugar 5.7 g, UnsaturatedFat 10.7 g
VEGAN MAC 'N' CHEESE
This cheat's vegan mac and cheese is just like the real thing - proper comfort food.
Provided by Jamie Oliver
Categories Mains American Bread Pasta bake Pasta & risotto Baking
Time 40m
Yield 6
Number Of Ingredients 14
Steps:
- Preheat the oven to 180ºC/350ºF/gas 4. Cook the macaroni according to the packet instructions in a large pan of salted boiling water.
- Meanwhile, peel and halve the onion, then place in a small pan over a medium heat with the milk. Slowly bring to the boil, then remove from the heat.
- Pick out and discard the onion, then set aside. Melt the margarine in another pan over a medium heat, then add the flour, stirring continuously until it forms a paste - this is the roux.
- Gradually add the warm milk a little at a time, whisking continuously until smooth. Bring to the boil, then simmer for around 10 minutes, or until thickened.
- Stir in the mustard and nutritional yeast flakes, grate and stir in the vegan cheese (if using), then season to taste with salt and pepper.
- Drain and add the macaroni to the sauce, then toss to coat. Transfer the mixture to an ovenproof baking dish (roughly 20cm x 30cm), then set aside.
- Peel and finely slice the garlic, then pick the thyme leaves, discarding the stalks. Add to a medium pan over a medium heat with a splash of oil. Cook for 2 to 3 minutes, or until golden, then transfer to a food processor with the breadcrumbs and a splash of oil. Blitz until combined and roughly chopped, then sprinkle over the pasta.
- Place the dish in the hot oven for 20 to 25 minutes, or until golden and bubbling. Leave to stand for around 5 minutes, then serve with seasonal greens.
Nutrition Facts : Calories 453 calories, Fat 16.9 g fat, SaturatedFat 3.1 g saturated fat, Protein 16.6 g protein, Carbohydrate 61.9 g carbohydrate, Sugar 2.3 g sugar, Sodium 0.7 g salt, Fiber 3.8 g fibre
VEGAN MAC AND CHEESE
The combination of soaked cashews and nutritional yeast creates a savory sauce for this vegan mac and cheese. The cashews don't blend up completely smooth, but will have a fine texture even after processing, which helps the sauce cling to the noodles. -Taste of Home Test Kitchen, Milwaukee, Wisconsin
Provided by Taste of Home
Categories Dinner
Time 30m
Yield 6 servings.
Number Of Ingredients 10
Steps:
- Rinse cashews in cold water. Place in a large bowl; add water to cover by 3 in. Cover and let stand overnight., Cook macaroni according to package directions. Drain and rinse cashews, discarding liquid. Transfer to a food processor. Add 1-1/2 cups water, nutritional yeast, lemon juice and seasonings; cover and process until pureed, 3-4 minutes, scraping down sides as needed., Drain macaroni; return to pan. Stir in cashew mixture. Cook and stir over medium-low heat until heated through. Sprinkle with additional paprika if desired.
Nutrition Facts : Calories 497 calories, Fat 18g fat (3g saturated fat), Cholesterol 0 cholesterol, Sodium 803mg sodium, Carbohydrate 67g carbohydrate (5g sugars, Fiber 5g fiber), Protein 18g protein.
VEGAN MAC AND CHEESE
Your family will be none the wiser when you offer up this vegan mac and 'cheese'. The pureed squash mimics the creamy texture a traditional cheese sauce would offer, and since it is made using gluten-free macaroni shells, you could confidently serve it to gluten-intolerant folks as well as those on a calorie-restricted diet. With a supper that will make everyone smile, you are certainly squashing the belief that cheese is necessary at all...
Provided by MyNutriCounter
Categories Main Dish Recipes Pasta Macaroni and Cheese Recipes Stovetop Macaroni and Cheese Recipes
Time 22m
Yield 8
Number Of Ingredients 8
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.
Nutrition Facts : Calories 283.2 calories, Carbohydrate 60.4 g, Fat 2.1 g, Fiber 2.8 g, Protein 6.8 g, SaturatedFat 0.2 g, Sodium 228.9 mg, Sugar 3.5 g
VEGAN MAC 'N' CHEESE RECIPE BY TASTY
Here's what you need: yellow potatoes, medium carrot, medium onion, cashews, garlic powder, onion powder, salt, nutritional yeast, elbow macaroni, paprika
Provided by Jordan Kenna
Categories Sides
Yield 4 servings
Number Of Ingredients 10
Steps:
- Peel and cube the potatoes. Peel and chop the carrot. Peel and quarter the onion.
- Add the vegetables to a large pot or Dutch oven of boiling salted water. Cover and simmer for 10 minutes, until the potatoes are fork-tender. Remove the boiled vegetables and save about 1 ½ cups of the cooking water.
- Add the cashews, boiled vegetables, garlic powder, onion powder, salt, reserved cooking water, and nutritional yeast to a blender. Blend until smooth.
- Pour the sauce over the macaroni and stir to coat.
- Sprinkle with paprika and serve immediately.
- Enjoy!
Nutrition Facts : Calories 581 calories, Carbohydrate 109 grams, Fat 7 grams, Fiber 7 grams, Protein 19 grams, Sugar 7 grams
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