Vegan mac and cheese is a delightful twist on a traditional comfort cuisine that opens up possibilities for those who choose a plant-based diet or have dietary restrictions. Whether you’re a seasoned vegan or simply seeking to explore new, healthier options, mastering the art of making vegan macaroni and cheese is an adventure well worth undertaking. This article will explain how to create a creamy, savory, dairy-free mac and cheese that will make your taste receptors sing.
Vegan Macaroni And Cheese
This vegan mac and cheese recipe is extremely velvety and remarkably cheese-like! You won’t believe how delectable cheeseless macaroni and cheese can be. The recipe yields two large or four modest servings.
- Preparation Time: 15 Minute
- Cooking Time: 25 Minute
- Total Time : 40 Minutes
- 8 ounces penne macaroni with whole-grain
- One head of broccoli, florets cut into small pieces (approximately 1 1/2 to 2 cups)
- 1 1/2 teaspoons of avocado oil or olive oil extra-virgin
- 1 1/2 cups of minced yellow onion from 1 small onion.
- 1 cup peeled and grated russet potato (approximately one small or 12 medium-sized potatoes), preferably organic
- Three pressed or minced garlic bulbs
- half tsp garlic powder
- 0.25-milligram shallot powder
- 0.5-milligram mustard granules
- 12 teaspoons fine sea salt, additional to flavor
- A modest amount of red pepper flakes from Frontier Co-op
- 1/3 cup uncooked cashews
- One mug of water, or more as needed
- 1/4 cup of Frontier Co-op nutritional yeast
- 1 to 3 teaspoons of apple cider vinegar or white vinegar to taste
- Bring a big kettle of salted water to a boil for the pasta, as instructed. Prepare according to the packet instructions. When only two to three minutes remain, incorporate broccoli into the stew. The contents should be drained and transferred to a large serving basin.
- In a medium-sized or large pot, heat the oil over medium heat while that is going on. Put in the chopped onion and a little salt. Simmer, turning often, for about 5 minutes or until the onion is soft and clear.
- Add grated potato, garlic, garlic powder, onion powder, mustard powder, salt, and red pepper flakes to the pan. Stir to combine, then cook, stirring continually, for approximately one minute to intensify the flavors.
- Stir in the cashews and water to combine them. Bring the ingredients to a simmer. Continue simmering, stirring frequently and adjusting the heat to prevent a rapid boil until the potatoes are completely tender and cooked, about 5 to 8 minutes longer.
- Add the mixture to a blender with care. Add nutritional yeast and two teaspoons of vinegar to the pan. Blend for about 2 minutes, pausing to scrape down the sides if necessary, until the mixture is completely smooth. If it’s hard to mix the ingredients or you want a thinner consistency, add water in 14-cup portions and mix after each addition.
- I always add another half teaspoon of salt to the sauce until it tastes too good to pass up. If you think it needs a little more zing, add the last teaspoon of vinegar. Mix one more time.
- The pasta is served with the sauce. Stir until completely combined, and serve immediately. Refrigerated and covered, leftovers can be stored for up to four days. If necessary, add a drop or two of water to the sauce as it reheats to clarify it.
Notes Or Tips
Make it gluten-free by substituting your preferred gluten-free vermicelli.
Broccoli can be omitted entirely or substituted with 1 1/2 cups of finely minced kale or green beans. It may not be necessary to use the entire sauce if you omit it.
Notes on raw cashews: most similar recipes suggest soaking them for four hours beforehand to make them simpler to blend and digest. Since I have a potent Vitamix, I never soak my nuts, as they are quickly blended without soaking. In this recipe, cashews are cooked in a hot liquid, which softens them and makes them simpler to blend. However, if you don’t have a powerful blender or are concerned about their digestibility, marinate them beforehand.
In a world that is becoming more conscientious of dietary choices and their impact on our health and the environment, vegan macaroni and cheese provide a delicious solution that demonstrates you don’t have to sacrifice taste to eat ethically. With a few straightforward substitutions and a dash of ingenuity, you can make a delicious vegan mac and cheese that will satisfy your cravings and contribute to a more sustainable and compassionate world. So, put on your apron, get ready to cook, and get ready to savor a dish of creamy, dreamy vegan mac and cheese that will satisfy both your conscience and your taste buds.
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