Vegan Mac N Cheese In A Mug Recipe By Tasty Recipes

VEGAN MAC 'N' CHEESE RECIPE BY TASTY

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!

ROASTED RED PEPPER VEGAN MAC 'N' CHEESE RECIPE BY TASTY

Steps:

• In a medium-sized pot or dutch oven over medium heat, add the olive oil and onion and cook for 3-4 minutes, stirring occasionally, until semi translucent.
• Add the garlic and cook for 2-3 minutes.
• Transfer onion and garlic to blender. Add the soaked cashews, red pepper, nutritional yeast, tomato paste, cornstarch, salt, paprika, ground mustard, turmeric, and vegetable broth, and blend until smooth.
• Transfer sauce back into pot and cook until thickened, about 5 minutes.
• Add pasta to the pot and stir until sauce is evenly distributed.
• Top with smoked paprika and serve immediately.
• Enjoy!

THE BEST EVER VEGAN MAC 'N' CHEESE RECIPE BY TASTY

Steps:

• Add the cashews to a medium bowl and cover with warm water by 1 inch (2 ½ cm). Soak for 3-4 hours, until the cashews are softened and plump, then drain.
• While the cashews are soaking, make the roasted garlic: Preheat the oven to 400°F (200°C).
• Cut off the top ½ inch (1 ¼ cm) of the head of garlic and drizzle the exposed cloves with 1 tablespoon olive oil. Replace the top of the head of garlic and wrap tightly in foil. Roast for 35-40 minutes, until the cloves are easily pierced with a fork. Unwrap the garlic and let cool completely. Once cooled, squeeze all of the cloves from their skins.
• Add the soaked cashews, roasted garlic cloves, and cold water to a high-powered blender. Blend on high speed until completely smooth. 30-60 seconds. Set aside.
• Heat 2 tablespoons of olive oil in a 12-inch (30 G) cast iron skillet over medium-high heat. When the oil is shimmering, add the panko, paprika, and 1 teaspoon of salt. Stir with a spatula to coat the bread crumbs in the oil. Toast, stirring frequently, for 3-5 minutes, until the bread crumbs are lightly golden brown. Transfer the bread crumbs to a bowl and set aside. Wipe out the skillet.
• In the same skillet, melt together the vegan butter and remaining 2 tablespoons of olive oil. Add the minced garlic and sauté for 2-3 minutes, until fragrant but not browned. Whisk in the flour, making sure there are no clumps. Cook the roux for 3-4 minutes, whisking continuously, until the flour is golden in color and fragrant.
• Add the blended cashew mixture to the skillet and whisk well to combine with the roux. Add the nutritional yeast, apple cider vinegar, turmeric, pepper, and the remaining 2 teaspoons of salt. Reduce the heat to medium-low and simmer the sauce for 2-3 minutes, until slightly thickened. It should be thick enough to coat the back of a spoon and pool when drizzled, but not so thick that it is gloppy. If the cheese sauce is too thick, add more water, 2 tablespoons at a time, until it reaches the desired consistency.
• Add the elbow noodles to the sauce and toss until well coated.
• Sprinkle the toasted bread crumbs on top of the pasta in an even layer.
• Bake for 15-20 minutes, until the sauce is bubbling around the edges of the skillet and the bread crumbs are deep golden brown.
• Garnish with fresh minced parsley and serve.
• Enjoy!

VEGAN MAC 'N' CHEESE IN A MUG RECIPE BY TASTY

Steps:

• Combine pasta, water, and 1 pinch of salt in a microwave-safe mug and stir to combine.
• Microwave on high for 4-5 minutes, or until ninety percent of water has been absorbed.
• Add almond milk, vegan butter, nutritional yeast, and 1 pinch of salt, and stir well until combined.
• Microwave for 30 more seconds.
• Stir again and sprinkle on paprika to taste.
• Enjoy!

MICROWAVE 5-MINUTE MAC 'N' CHEESE RECIPE BY TASTY

Steps:

• Mix the macaroni, water, and salt in a microwaveable mug.
• Microwave for 2-3 minutes, then stir.
• Add the milk, cheese, salt, and pepper, then stir.
• Microwave for another 30 seconds, stir, and garnish with a sprinkle of chives.
• Enjoy!

VEGAN MAC AND NO CHEESE

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Bring a large pot of lightly salted water to a boil. Add macaroni, and cook for 8 to 10 minutes or until al dente; drain. Transfer to a medium baking dish.
• Heat vegetable oil in a medium saucepan over medium heat. Stir in onion, and cook until tender and lightly browned. Gently mix with the macaroni.
• In a blender or food processor, mix cashews, lemon juice, water, and salt. Gradually blend in canola oil, roasted red peppers, nutritional yeast, garlic powder, and onion powder. Blend until smooth. Thoroughly mix with the macaroni and onions.
• Bake 45 minutes in the preheated oven, until lightly browned. Cool 10 to 15 minutes before serving.