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.
Serves:
Ingredients
- 8ozwhole grain macaroni elbows
- 1broccoli florets head,cut into small bites, optional
- 1½tbspavocado oil,or extra virgin olive oil
- 1small yellow onion,chopped
- 1½cuprusset 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)
- ⅔cupcashews,raw
- 1cupwater,more as necessary
- ¼cupFrontier Co-op nutritional yeast
- 2tspapple cider vinegar,or distilled white vinegar, or more to taste
Instructions
-
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!
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
Was this page helpful?
Have your own special recipe to share? Submit Your Recipe Today!