Vegan Macaroni And Cheese Recipes

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.

VEGAN MAC AND CHEESE

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.

VEGAN MAC 'N' CHEESE

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.

VEGAN MACARONI AND CHEESE

Steps:

• Mix dry ingredients in a saucepan.
• Whisk in milk.
• Cook over medium heat, whisking constantly, until it thickens and bubbles.
• Cook and stir 30 seconds more, then remove from the heat.
• Whip in the margarine and mustard.
• Add more milk or water if mixture is too thick.
• Add hot, cooked macaroni, and mix well.
• Enjoy!