How To Make Vegan Mac and Cheese
Equally creamy and tasty, this vegan mac and cheese makes for a delectable meal! It’s made creamier with potatoes and cashews for that rich pasta favorite.
Bring a large pot of salted water to boil for the pasta. Cook according to package directions.
If using broccoli, stir it into the pot when just 2 to 3 more minutes remain. Drain, and transfer the contents to a large serving bowl.
Meanwhile, in a medium-to-large saucepan, warm the oil over medium heat. Add the onion and a pinch of salt and cook for about 5 minutes, stirring often, until the onion is tender and turning translucent.
Add the grated potato, garlic, garlic powder, onion powder, mustard powder, salt and red pepper flakes. Stir to combine, and cook, stirring constantly, for about 1 minute to enhance their flavors.
Add the cashews and water, and stir to combine. Let the mixture come to a simmer.
Continue simmering for about 5 to 8 minutes, stirring frequently and reducing heat as necessary to avoid a rapid boil, until the potatoes are completely tender and cooked through.
Carefully pour the mixture into a blender. Add the nutritional yeast and 2 teaspoons vinegar.
Blend for about 2 minutes until the mixture is completely smooth, stopping to scrape down the sides if necessary. If the mixture won’t blend easily or if a thinner consistency is preferred, add water in ¼-cup increments, blending after each one.
Taste, and blend in additional salt to taste. If it needs a little more zip, add the remaining teaspoon of vinegar. Blend again.
Pour the sauce into the bowl of pasta. Stir until well combined.
Serve and enjoy!
- Calories: 502.48kcal
- Fat: 17.13g
- Saturated Fat: 2.63g
- Monounsaturated Fat: 9.42g
- Polyunsaturated Fat: 2.93g
- Carbohydrates: 70.00g
- Fiber: 8.75g
- Sugar: 5.66g
- Protein: 22.41g
- Sodium: 321.18mg
- Calcium: 57.95mg
- Potassium: 680.17mg
- Iron: 3.91mg
- Vitamin A: 11.71µg
- Vitamin C: 39.09mg
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