Perfect Vegan Mac and Cheese

vegan mac 1vegan mac 2

Time: 20-25 minutes

Description: When I went vegan I was most worried about missing cheese- particularly the melty kind. This recipe is so incredible that many say it may be better than dairy-full mac and cheese. I made a bunch on a camping trip and my non-vegan friends devowered the whole thing- cold! This recipe is delicious, nutritious and cheap. Best of all, its assured to please even the cheese-feind friend! Plus it’s nutritious with fiber, some vitamins in the veggies and yeast plus protein in the cashews.

Challenging to find ingredients: All of these ingredients are probably stuff you already have in your cupboard except raw cashews but they are easy to find. The one thing that you’ll have to go to the health food store, or health food aisle, is nutritional yeast.

Ingredients:

¾-whole box of macaroni (or other desired pasta)

1 big or 2 small potatoes

1 carrot

1 onion

½ cup water from boiled veggies

½ cup raw cashews (soaked in water)

¼ cup non-dairy milk

4 tbsp nutritional yeast

1 tbsp lemon juice

a good amount of salt

a little garlic powder

a little cayenne pepper and paprika

1-2 tbsp vegan butter (earth balance recommended)

dash of turmeric for color (optional, the yeast and carrot will do most of the work)

Method:

  1. Soak the cashews. You can just soak them for the first 10 minutes but for best results leave them in water for a few hours. (pro-tip, don’t try soaking them in the non-dairy milk. It sounds like a good idea but they don’t end up getting soft enough)
  2. Start two pots of water to boil.
  3. Chop the potato, carrot and onion.
  4. When the waters are boiling: Fill one with macaroni and turn down to simmer and cover. Fill the other with the veggies leave boiling and cover. Wait 10 minutes.
  5. When done drain the macaroni.
  6. In a bowl (with hand held blender) or blender put together the cashews, non-dairy milk, lemon juice, salt, garlic, cayenne, paprika and butter. Use a spoon with holes in it and add the veggies. Measure ½ cup of water from the veggies and add. Blend it all together until a nice smooth consistency. Add yeast and salt to taste.
  7. Pour the cheese over the noodles and serve.

Works great with corn on the cob (see recipe here) and frozen peas heated up. I love to mix in the peas.’

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