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Vegan Mac and Cheese

April 25, 2019

Vegan Mac and Cheese

1 Comment

This Vegan Mac and Cheese is a family favorite!  Super creamy, super cheesy.  Perfect for any occasion.  Don’t let the number of ingredients scare you – this is an easy and fast recipe and well worth a little effort.

If you thought being vegan meant never having great Mac and Cheese again, you need to give this recipe a try.  I have served this to a lot of non-vegan guests and all of them really liked it.  I am pretty sure if I didn’t tell them it was vegan, they probably wouldn’t have realized it.

The quality of vegan cheeses has really improved and you can use any combination of cheeses you like.  I have used vegan parmesan, cheddar, mozzarella, gouda and more.  I also play around with the amount of dijon and cayenne and sometimes I will add a little hot sauce as well.  This is a recipe you can make your own based on your tastes and preferences.

Give this Vegan Mac and Cheese a try.  I know you will absolutely love it!

Vegan Mac and Cheese
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5 from 1 vote

Vegan Creamy Mac-n-Cheese

This is by far the best Mac-n-Cheese recipe I have made.  When you read the ingredients you may be like "no way", but try it, you will LOVE it.
This is not my recipe though I did make a couple changes/improvements in my opinion.  This is from vegnews.com.
Jump to Recipe
Prep Time10 minutes
Cook Time20 minutes
Total Time1 hour
Course: Side Dish
Keyword: Creamy, Mac and Cheese, Vegan
Author: vegnews.com

Ingredients

  • 16 oz Macaroni
  • 2 Shallots Diced
  • 2 Cups Yellow potatoes Peeled and diced
  • 1/2 Cup Carrots Chopped
  • 1 Sm Onion Diced
  • 1/2 Cup Raw Cashews
  • 3 Cloves Garlic Minced
  • 1 T Dijon mustard
  • 2 T Fresh lemon juice
  • 1/2 t Cayenne powder
  • 1 t Paprika
  • 3 T Nutritional Yeast Optional
  • 1/4 Cup Grated Vegan Parmesan
  • 1/4 Cup EACH - Vegan Cheddar and Vegan Mozzarella
  • 2 t Salt
  • 1 t Pepper

Instructions

  • In a large pot, fill with water, add some salt and cook pasta until al dente.  Drain and set aside.
  • Place the raw cashew in a microwave safe bowl, cover with water and microwave for 3 to 4 minutes.  Let cool before using.
  • In a small pot, add the shallots, garlic, onions, carrots and potatoes.  Cover with water and simmer for 15 minutes or until all the veggies are quite soft.  Do not drain - you will use some of the cooking water for the cheeze sauce.
  • In a food processor, add the butter, dijon, lemon juice, cashews, cayenne, nutritional yeast, vegan parm, vegan cheeses and salt and pepper.  Blend until smooth.  Add the softened veggies and the cooking water (add the water slowly during blending to get the proper creamy consistency you want).  Continue to blend until very smooth.
  • Add the macaroni back into the pot you cooked it in and pour in the cheese sauce and mix well.  If you want it to be a bit more creamy, add some of the pasta water you saved.
  • Serve and ENJOY!
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