Vegan Mac & Chesse
- Vegan mac and cheese is a plant-based alternative to traditional mac and cheese, making it a great option for individuals who follow a vegan or plant-based diet.
- Vegan mac and cheese is often lower in fat and calories than traditional mac and cheese, making it a healthier option.
- Vegan mac and cheese can be made using a variety of plant-based ingredients, such as nuts, seeds, and vegetables, which can provide additional health benefits.
- Vegan mac and cheese can be a great option for individuals with lactose intolerance or milk allergies.
- Vegan mac and cheese may not have the same texture and flavor as traditional mac and cheese, which some people may not enjoy.
- Vegan mac and cheese may be more expensive than traditional mac and cheese, as some of the ingredients used can be more costly.
- Vegan mac and cheese may not be as readily available as traditional mac and cheese, as it is not as commonly found in grocery stores.
- Vegan mac and cheese may not be as versatile as traditional mac and cheese, as it may not pair well with certain dishes or toppings.
1 pound of pasta
2/3 cup of raw cashews
½ of a yellow onion
4 cloves of garlic
Juice of ½ a lemon
¼ cups of nutritional yeast
4 tablespoons of cornstarch
1 tablespoon of tomato paste (for color)
4 shakes of turmeric (for color)
2 teaspoons of salt
2½ cups of water
Chives for garnish (optional)
Cook pasta according to package instructions, drain, and set aside.
In a high-powered blender add all ingredients (except pasta) and blend on high until you have a liquid with no remaining chunks.
Pour into a pot over medium-low heat and allow to simmer, stirring consistently with a whisk until it thickens and peaks begin to form when you pull the whisk out of the sauce. Note that the cheese sauce will continue to thicken further as it cools.
Pour vegan cheese sauce over cooked pasta and mix well. For a more flavorful mac, serve immediately sprinkled with chopped chives. If you prefer a more mild flavor, bake the mac in the oven at 350 degrees before serving.
Will you be baking your mac and cheese? Consider mixing in chopped broccoli, diced jalapeño, spinach, or any other favorite add-ins, and sprinkling the top with breadcrumbs before baking.
source Michelle Cehn
- 1 pound elbow macaroni
- 1 cup raw cashews, soaked in water for at least 2 hours or overnight
- 1 cup unsweetened non-dairy milk (such as almond or soy milk)
- 1/2 cup nutritional yeast
- 2 tablespoons lemon juice
- 2 cloves of garlic, minced
- 1 teaspoon dijon mustard
- 1 teaspoon sea salt
- 1/4 teaspoon black pepper
- 1/4 teaspoon turmeric (for color)
Another Instructions: option
Cook the macaroni according to package instructions until al dente. Drain and set aside.
Drain the soaked cashews and place them in a high-speed blender or food processor.
Add the non-dairy milk, nutritional yeast, lemon juice, garlic, dijon mustard, sea salt, black pepper, and turmeric to the blender or food processor.
Blend or process until the mixture is smooth and creamy.
Transfer the sauce to a medium saucepan and heat over medium heat until it begins to simmer.
Add the cooked macaroni to the saucepan and stir to coat the pasta evenly with the sauce.
Serve the vegan mac and cheese immediately, and enjoy!
Optional: Top with breadcrumbs, vegan parmesan cheese or fresh herbs for added flavor and texture.