Vegan Mac and Cheese Recipe

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Rose Oliver Modified: March 25, 2022
Vegan Mac and Cheese Recipe

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.

Preparation: 15 minutes
Cooking: 25 minutes
Total: 40 minutes

Serves:

Ingredients

  • 8ozwhole grain macaroni elbows
  • 1broccoli florets head,cut into small bites, optional
  • tbspavocado oil,or extra virgin olive oil
  • 1small yellow onion,chopped
  • cuprusset potato,(4 oz), peeled and grated
  • 3garlic cloves,pressed or minced
  • ½tspgarlic powder
  • ½tsponion powder
  • ½tspdry mustard powder
  • ½tspfine sea salt,more to taste
  • Frontier Co-op red pepper flakes,(small pinch)
  • cupcashews,raw
  • 1cupwater,more as necessary
  • ¼cupFrontier Co-op nutritional yeast
  • 2tspapple cider vinegar,or distilled white vinegar, or more to taste

Instructions

  1. Bring a large pot of salted water to boil for the pasta. Cook according to package directions.

  2. 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.

  3. 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.

  4. 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.

  5. Add the cashews and water, and stir to combine. Let the mixture come to a simmer.

  6. 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.

  7. Carefully pour the mixture into a blender. Add the nutritional yeast and 2 teaspoons vinegar.

  8. 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.

  9. Taste, and blend in additional salt to taste. If it needs a little more zip, add the remaining teaspoon of vinegar. Blend again.

  10. Pour the sauce into the bowl of pasta. Stir until well combined.

  11. Serve and enjoy!

Nutrition

  • 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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