Best Vegan Mac And Cheese Recipes

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VEGAN MAC AND CHEESE



Vegan Mac and Cheese image

The combination of soaked cashews and nutritional yeast creates a savory sauce for this vegan mac and cheese. The cashews don't blend up completely smooth, but will have a fine texture even after processing, which helps the sauce cling to the noodles. -Taste of Home Test Kitchen, Milwaukee, Wisconsin

Provided by Taste of Home

Categories     Dinner

Time 30m

Yield 6 servings.

Number Of Ingredients 10

2 cups raw cashews
16 ounces uncooked elbow macaroni
1-1/2 cups water
1/3 cup nutritional yeast
2 teaspoons lemon juice
2 teaspoons salt
2 teaspoons onion powder
1-1/2 teaspoons paprika
1 teaspoon pepper
1/8 teaspoon cayenne pepper

Steps:

  • Rinse cashews in cold water. Place in a large bowl; add water to cover by 3 in. Cover and let stand overnight., Cook macaroni according to package directions. Drain and rinse cashews, discarding liquid. Transfer to a food processor. Add 1-1/2 cups water, nutritional yeast, lemon juice and seasonings; cover and process until pureed, 3-4 minutes, scraping down sides as needed., Drain macaroni; return to pan. Stir in cashew mixture. Cook and stir over medium-low heat until heated through. Sprinkle with additional paprika if desired.

Nutrition Facts : Calories 497 calories, Fat 18g fat (3g saturated fat), Cholesterol 0 cholesterol, Sodium 803mg sodium, Carbohydrate 67g carbohydrate (5g sugars, Fiber 5g fiber), Protein 18g protein.

THE BEST VEGAN MAC AND CHEESE



The Best Vegan Mac and Cheese image

This delicious creamy mac and cheese recipe is 100% vegan, free of any oil, and made with no-fuzz ingredients in just 15 minutes or less! Kids and omnivores love it, guaranteed.

Provided by nutriciously

Categories     Main Dish Recipes     Pasta

Time 1h5m

Yield 4

Number Of Ingredients 16

1 ¾ cups whole wheat elbow macaroni
2 potatoes
1 small onion, chopped
½ carrot, finely chopped
1 clove garlic, minced
2 tablespoons water, or as needed
¾ cup water
½ cup cashews
¼ cup soy milk
¼ cup nutritional yeast
1 tablespoon lemon juice
1 teaspoon sea salt
1 dash ground paprika
1 dash cayenne pepper
2 tablespoons water
2 cups chopped broccoli florets

Steps:

  • Bring a large pot of lightly salted water to a boil. Cook macaroni in the boiling water, stirring occasionally, until tender yet firm to the bite, about 8 minutes. Drain.
  • Place potatoes into a large pot and cover with salted water; bring to a boil. Reduce heat to medium-low and simmer until tender, about 20 minutes. Drain. Peel and finely chop potatoes when cool enough to handle.
  • Combine potatoes, onion, carrot, and garlic in a small pot over medium heat. Add 2 tablespoons water and cook until soft enough to blend and water is mostly evaporated, about 3 minutes. Remove from heat. Transfer sauce to a blender. Add 3/4 cup water, cashews, soy milk, nutritional yeast, lemon juice, salt, paprika, and cayenne. Cover the blender and hold lid down with a potholder; pulse a few times before leaving on to blend until smooth.
  • Heat 2 tablespoons water in a nonstick pan over medium heat. Add broccoli and cook until soft but still a little crunchy, about 5 minutes. Transfer to a large serving bowl. Pour sauce in and mix until thoroughly coated.

Nutrition Facts : Calories 325.6 calories, Carbohydrate 51.8 g, Fat 9.2 g, Fiber 8.6 g, Protein 14.5 g, SaturatedFat 1.7 g, Sodium 586.1 mg, Sugar 3.9 g

VEGAN MAC AND CHEESE



Vegan Mac and Cheese image

Many creamy vegan pasta recipes call for an arsenal of expensive ingredients, but this one relies on more approachable ones, like cashews and almond milk for richness, nutritional yeast for tang and soy sauce for complex saltiness. Sautéed onions do double duty: They serve as a thickener and help offset the sweetness of the cashews. This simple stovetop pasta is wonderful on its own, but feel free to add roasted vegetables, fresh herbs, spices, harissa or hot sauce. For a quick-baked version worthy of Thanksgiving dinner, pile the prepared mac and cheese into a casserole dish, top with panko and more nutritional yeast, and broil for a few minutes until golden brown.

Provided by Alexa Weibel

Categories     dinner, weekday, pastas, main course, side dish

Time 30m

Yield 4 to 6 servings

Number Of Ingredients 17

Kosher salt
4 ounces raw, unsalted cashews
3/4 cup unsweetened almond milk (or other unsweetened nut milk)
2 tablespoons olive oil
1/2 large yellow onion, finely chopped (about 1 cup)
3 garlic cloves, thinly sliced
3/4 teaspoon onion powder
1/2 teaspoon ground turmeric
1/4 teaspoon mustard powder
Black pepper
1/2 cup nutritional yeast, plus more to taste
5 teaspoons tamari or low-sodium soy sauce
16 ounces elbow macaroni or medium shells
1 cup panko bread crumbs
3 tablespoons olive oil, plus more for greasing
2 tablespoons nutritional yeast
Kosher salt and black pepper

Steps:

  • Bring a large pot of salted water to a boil over high heat.
  • Meanwhile, add the cashews to a large nonstick skillet and heat over medium, stirring frequently, until fragrant, toasty and slightly golden, about 4 minutes. Transfer cashews to a blender and add the almond milk. Wipe out the skillet with a paper towel.
  • Add the oil to the skillet and heat over medium. Add the onion, garlic, onion powder, ground turmeric and mustard powder, season with salt and pepper, and cook, stirring, until onions are very tender, 8 to 10 minutes, lowering the heat as necessary to avoid scorching. Remove from the heat, stir in 1/2 cup nutritional yeast and the tamari, then transfer to the blender.
  • Blend the cashew mixture on high until thick and creamy, about 2 minutes, scraping down the sides as needed. (This works best with a high-power blender, but any blender will work - just keep blending the mixture 1 to 2 more minutes after the mixture looks creamy; it will emulsify further.) You should have about 1 1/2 cups.
  • Cook the pasta according to package instructions until al dente. Reserve 1 cup pasta cooking water. Drain pasta, then return cooked pasta to the pot. Stir in the cashew cream, then add the pasta cooking water 1/4 cup at a time until you achieve desired sauciness. Season to taste with salt, pepper and additional nutritional yeast, if desired. Serve immediately. (The sauce thickens significantly as it sits. If it starts to coagulate, or if you have any leftover macaroni and cheese, stir in a splash of the remaining pasta cooking water to loosen.)
  • If you'd like a little crunch on top, prepare the optional panko topping: Heat the broiler. In a small bowl, add the panko, olive oil and 2 tablespoons nutritional yeast. Pinch the mixture together gently to combine thoroughly; season to taste with salt and pepper.
  • Transfer the prepared macaroni to a lightly oiled 9-by-13-inch baking dish, arrange in an even layer and sprinkle the panko mixture on top, if using. Transfer to the oven on the shelf nearest to the broiler and broil until just golden on top, about 2 minutes. (The panko toasts quickly, so you'll want to keep an eye on it.) Serve immediately.

VEGAN MAC AND CHEESE



Vegan mac and cheese image

Make the ultimate comfort dish, macaroni cheese, but with vegan credentials. The recipe is quick and easy to make, so a great midweek meal for the family

Provided by Elena Silcock

Categories     Dinner, Main course, Pasta

Time 35m

Number Of Ingredients 12

160g raw cashews
200g carrots, peeled and cut into 1cm cubes
700g potatoes, peeled and cut into 1cm cubes
90ml olive oil
40g nutritional yeast
1 lemon, juice only
4 garlic cloves, peeled and roughly chopped
1 tbsp Dijon mustard
1 tbsp white wine vinegar
1 tsp cayenne pepper
400g macaroni
3 tbsp panko breadcrumbs

Steps:

  • The night before, soak the cashew nuts in water and leave overnight.
  • Heat the oven to 180C/160C fan/gas 4. Steam the carrots and potatoes together for 5 mins, until completely softened. Transfer to a food processor. Drain the cashews and add these with 60ml of the oil, then blitz to break down the nuts. Tip in the other ingredients - apart from the macaroni, breadcrumbs and the remaining oil - then blitz again until the mixture is smooth and season well. Add a splash of water and just a drizzle of olive oil if it looks too stiff, then set aside.
  • Cook the macaroni in a large pan of salted water for 1 min less than packet instructions, drain then stir through the sauce. Transfer the mix to an ovenproof dish, stir the breadcrumbs with the remaining oil and some seasoning. Scatter over the top of the macaroni and bake for 20-25 mins until piping hot and crisp.

Nutrition Facts : Calories 686 calories, Fat 30 grams fat, SaturatedFat 5 grams saturated fat, Carbohydrate 80 grams carbohydrates, Sugar 6 grams sugar, Fiber 8 grams fiber, Protein 20 grams protein, Sodium 1.12 milligram of sodium

VEGAN MAC AND CHEESE



Vegan Mac and Cheese image

Your family will be none the wiser when you offer up this vegan mac and 'cheese'. The pureed squash mimics the creamy texture a traditional cheese sauce would offer, and since it is made using gluten-free macaroni shells, you could confidently serve it to gluten-intolerant folks as well as those on a calorie-restricted diet. With a supper that will make everyone smile, you are certainly squashing the belief that cheese is necessary at all...

Provided by MyNutriCounter

Categories     Main Dish Recipes     Pasta     Macaroni and Cheese Recipes     Stovetop Macaroni and Cheese Recipes

Time 22m

Yield 8

Number Of Ingredients 8

1 ½ (12 ounce) packages gluten-free elbow pasta
1 pound butternut squash, peeled and cut into 1-inch pieces
1 ½ cups soy milk
1 cup vegetable broth
½ teaspoon salt
½ teaspoon ground cayenne pepper
½ teaspoon ground nutmeg
2 tablespoons chopped parsley, or to taste

Steps:

  • Bring a large pot of lightly salted water to a boil. Cook gluten-free elbow macaroni in the boiling water, stirring occasionally, until tender yet firm to the bite, about 10 minutes. Drain.
  • Combine butternut squash, soy milk, and vegetable broth in a pot; bring to a boil and cook until squash is tender, about 12 minutes. Puree with an immersion blender. Season with salt, pepper, and nutmeg. Stir in cooked macaroni and garnish with chopped parsley.

Nutrition Facts : Calories 283.2 calories, Carbohydrate 60.4 g, Fat 2.1 g, Fiber 2.8 g, Protein 6.8 g, SaturatedFat 0.2 g, Sodium 228.9 mg, Sugar 3.5 g

VEGAN MAC AND NO CHEESE



Vegan Mac and No Cheese image

A vegan version of macaroni and cheese, sure to please the whole family.

Provided by AZIAZEL

Categories     Main Dish Recipes     Pasta     Macaroni and Cheese Recipes     Baked Macaroni and Cheese Recipes

Time 1h15m

Yield 4

Number Of Ingredients 12

1 (8 ounce) package uncooked elbow macaroni
1 tablespoon vegetable oil
1 medium onion, chopped
1 cup cashews
⅓ cup lemon juice
1 ⅓ cups water
salt to taste
⅓ cup canola oil
4 ounces roasted red peppers, drained
3 tablespoons nutritional yeast
1 teaspoon garlic powder
1 teaspoon onion powder

Steps:

  • Preheat oven to 350 degrees F (175 degrees C).
  • Bring a large pot of lightly salted water to a boil. Add macaroni, and cook for 8 to 10 minutes or until al dente; drain. Transfer to a medium baking dish.
  • Heat vegetable oil in a medium saucepan over medium heat. Stir in onion, and cook until tender and lightly browned. Gently mix with the macaroni.
  • In a blender or food processor, mix cashews, lemon juice, water, and salt. Gradually blend in canola oil, roasted red peppers, nutritional yeast, garlic powder, and onion powder. Blend until smooth. Thoroughly mix with the macaroni and onions.
  • Bake 45 minutes in the preheated oven, until lightly browned. Cool 10 to 15 minutes before serving.

Nutrition Facts : Calories 647.5 calories, Carbohydrate 61.6 g, Fat 39.2 g, Fiber 5.2 g, Protein 16.5 g, SaturatedFat 5.3 g, Sodium 329.3 mg, Sugar 6 g

VEGAN BAKED MAC AND CHEESE



Vegan Baked Mac and Cheese image

If you have vegan dinner guests or are trying to cut back on the dairy, this mac 'n' cheese will satisfy your craving, I promise. The nutritional yeast gives it that "cheesy" flavor and the ground mustard makes it taste like my original recipe. Plus, the pureed butternut squash gives the sauce that iconic yellow hue.

Provided by Kardea Brown

Categories     side-dish

Time 55m

Yield 8 to 12 servings

Number Of Ingredients 12

One 16-ounce package large elbow pasta
1 1/2 cups raw cashews
1/4 cup nutritional yeast
1 teaspoon cornstarch
1 teaspoon garlic powder
1/2 teaspoon ground mustard
One 12-ounce package frozen butternut squash purée, thawed
Kosher salt and freshly ground black pepper
Nonstick cooking spray, for the baking dish
1 cup panko breadcrumbs
1/2 cup dairy-free Parmesan
1 to 2 tablespoons olive oil

Steps:

  • Cook the pasta according to the package directions. Drain, and keep warm.
  • Meanwhile, combine the cashews with enough boiling water to cover in a medium bowl. Let stand for 10 minutes. Drain.
  • Preheat the oven to 400 degrees F.
  • Combine the soaked cashews, nutritional yeast, cornstarch, garlic powder, ground mustard and 1 1/2 cups water in a high-powered blender. Blend until very smooth, adding more water if necessary to reach the desired consistency. Stir in the butternut squash and season with salt and pepper.
  • Stir together the cooked pasta and sauce in a lightly greased 9-by-13-inch baking dish. Stir together the panko, Parmesan and olive oil in a bowl. Sprinkle evenly over the pasta. Bake until the pasta is bubbly and the topping is browned, 20 to 25 minutes.

VEGAN CAULIFLOWER MAC AND CHEESE



Vegan Cauliflower Mac and Cheese image

This low-fat, dairy-free version of an American classic certainly has the right look, with its creamy orange sauce, thanks to pureed cauliflower, vegan Cheddar and turmeric. We used umami-packed miso paste and nutritional yeast to evoke the savory, nutty quality of cheese.

Provided by Food Network Kitchen

Time 50m

Yield 6 servings

Number Of Ingredients 16

3 cups small cauliflower florets, chopped
2 teaspoons extra-virgin olive oil
1 large shallot, minced
1 large clove garlic, minced
Juice of 1 small lemon (about 2 tablespoons)
1 tablespoon white or yellow miso paste
2 teaspoons spicy mustard
Kosher salt and freshly ground black pepper
1/2 teaspoon ground cayenne pepper
1/8 teaspoon ground turmeric
3/4 cup plain unsweetened almond or other plant-based milk
1/4 cup nutritional yeast flakes
2 teaspoons packed brown sugar
10 ounces shredded vegan Cheddar (about 2 1/2 cups)
1 pound elbow macaroni
Hot sauce, for serving, optional

Steps:

  • Bring a large pot of water to a boil.
  • Put the cauliflower and 1 cup water in a small saucepan over medium heat. Cover, bring to a simmer and cook until the cauliflower is fully softened, about 20 minutes. Transfer the cooked cauliflower and all the cooking liquid to a food processor and set aside. Wipe out the saucepan.
  • Heat the oil in the saucepan over medium heat. Add the shallot and garlic and cook, stirring, until softened, about 3 minutes. Stir in the lemon juice, miso, mustard, 1 teaspoon salt, 3/4 teaspoon black pepper, cayenne and turmeric until well combined. Gradually whisk in the almond milk, nutritional yeast and brown sugar and bring just to a simmer. Remove from heat.
  • Process the cauliflower until smooth. With the food processor running, gradually add the warm almond milk mixture and process until extra creamy.
  • Transfer the cauliflower-almond milk mixture to a large saucepan over medium heat, add the vegan Cheddar and stir occasionally until it melts.
  • Meanwhile, add the elbow macaroni to the boiling water and cook according to package directions. Strain, reserving 1 cup of pasta water.
  • Add the pasta to the sauce and stir to combine. Stir in some of the reserved pasta cooking liquid to reach your desired consistency. Add salt to taste. Serve hot with hot sauce on the side if using.

Nutrition Facts : Calories 460 calorie, Fat 15 grams, SaturatedFat 1.5 grams, Sodium 650 milligrams, Carbohydrate 67 grams, Fiber 7 grams, Protein 16 grams, Sugar 6 grams

VEGAN BUTTERNUT SQUASH MAC AND CHEESE



Vegan Butternut Squash Mac and Cheese image

Vegan.

Provided by Adam Thomas

Categories     Main Dish Recipes     Pasta     Macaroni and Cheese Recipes     Stovetop Macaroni and Cheese Recipes

Time 1h23m

Yield 4

Number Of Ingredients 12

¼ cup raw cashews
1 ½ cups peeled and cubed butternut squash
½ large sweet onion, chopped
1 (12 ounce) package small elbow macaroni
1 tablespoon lemon juice
1 teaspoon salt
1 teaspoon Dijon mustard
¼ teaspoon garlic powder
¼ teaspoon ground black pepper
⅛ teaspoon smoked paprika
⅛ teaspoon ground nutmeg
⅛ teaspoon ground turmeric

Steps:

  • Place cashews in a bowl with hot water to cover; soak for 30 minutes. Drain.
  • Combine butternut squash and onion in a pot with water to cover by an inch. Bring to a boil. Reduce heat to medium; simmer until tender, about 15 minutes.
  • Bring a large pot of lightly salted water to a boil. Cook elbow macaroni in the boiling water, stirring occasionally, until tender yet firm to the bite, about 8 minutes. Reserve 1/4 cup of the cooking liquid; drain the rest. Place macaroni back in the pot.
  • Combine the cashews, squash, onions, and reserved cooking liquid in a blender. Add lemon juice, salt, mustard, garlic powder, black pepper, paprika, nutmeg, and turmeric. Blend until completely smooth. Pour sauce into the pot of macaroni and stir to coat. Warm through if needed.

Nutrition Facts : Calories 396 calories, Carbohydrate 74.3 g, Fat 5.4 g, Fiber 4.4 g, Protein 13.1 g, SaturatedFat 1.1 g, Sodium 675.5 mg, Sugar 4.8 g

MAC AND 'SHEWS (VEGAN MAC AND CHEESE)



Mac and 'Shews (Vegan Mac and Cheese) image

Cashews are basically vegan dairy. Blend them with a little liquid and you've got a smooth cream, similar to half-and-half. Mixed with broth, nutritional yeast, miso and seasonings along with the macaroni and you've got delish mac 'n cheese.

Provided by isachandra

Categories     Main Dishes     Pasta     Macaroni and Cheese Recipes     Stovetop Macaroni and Cheese Recipes

Time 20m

Yield 4

Number Of Ingredients 10

1 cup unroasted cashews
1 cup vegetable broth
3 tablespoons nutritional yeast flakes
3 tablespoons fresh lemon juice
2 teaspoons white miso
2 teaspoons onion powder
½ teaspoon salt, or to taste
black pepper to taste
8 ounces small shell pasta or macaroni
1 ½ cups arugula

Steps:

  • Blend cashews, broth, yeast, lemon juice, miso, and onion powder in a high-powered blender (such as a Vitamix®), scraping down sides with a spatula until completely smooth. Season with salt and pepper, keeping in mind that you want it just a little saltier than usual because it's going to be poured over other ingredients.
  • Meanwhile, bring a pot of salted water to a boil and cook pasta according to package directions.
  • Drain, return to pot, and stir in cashew sauce. Cook over low heat, stirring, until sauce thickens a bit and everything is deliciously creamy, about 3 minutes. Stir in arugula (if using) and add more salt, if needed. Serve immediately.

Nutrition Facts : Calories 429.7 calories, Carbohydrate 57.2 g, Fat 16.8 g, Fiber 5.2 g, Protein 17.6 g, SaturatedFat 3 g, Sodium 525 mg, Sugar 5.6 g

EASY VEGAN MAC AND CHEESE



Easy Vegan Mac and Cheese image

The creamy vegan "cheese" sauce is in this recipe is given an umami kick by white miso and nutritional yeast.

Provided by Rachel Ama

Yield 2 Servings

Number Of Ingredients 10

250g (9 oz) cashew nuts
4 tablespoons nutritional yeast
1 tablespoon white miso paste
1 teaspoon vegan Dijon mustard
½ teaspoon ground turmeric
1 teaspoon garlic granules
Sea salt
250g (9 oz) macaroni pasta
300ml (10 fl oz) Cheeze Sauce
Sea salt and pepper

Steps:

  • Place all the ingredients in a high-speed blender. Add 440ml (15 fl oz) water and blend until completely smooth. You should end up with about 600ml (20 fl oz) of sauce.) The sauce is now ready to be used. It will keep in the fridge for 3 days, or in the freezer for 3 months.
  • Cook the pasta in a large pot of boiling salted water according to the package instructions until al dente. When ready, reserve a cupful of the cooking water, then drain the pasta as usual.
  • Return the pasta to the pan and place over a medium heat. Stir in the cheeze sauce and heat until the sauce begins to thicken. Add a splash of the reserved water if the sauce has thickened too much. Season with salt and pepper. Serve immediately.

CHEF CHLOE'S VEGAN MAC AND CHEESE



Chef Chloe's Vegan Mac and Cheese image

Make and share this Chef Chloe's Vegan Mac and Cheese recipe from Food.com.

Provided by worldmom12

Categories     Macaroni And Cheese

Time 15m

Yield 4-6 serving(s)

Number Of Ingredients 11

1 lb elbow macaroni
3 cups broccoli florets
1/4 cup vegan margarine
1/3 cup all-purpose flour (or gluten-free all-purpose flour)
3 cups soymilk (or almond or rice milk)
1/2 cup nutritional yeast
2 tablespoons tomato paste
2 teaspoons sea salt
1 teaspoon garlic powder
1 tablespoon lemon juice
1 tablespoon agave nectar

Steps:

  • Bring a large pot of heavily salted water to a boil. Add macaroni and cook according to package directions. Add broccoli for the last 5 minutes of boiling and let cook until broccoli is fork tender. Drain and return to pot.
  • Meanwhile, in a medium saucepan, make a roux or paste by whisking the margarine and flour over medium heat for 3 to 5 minutes. Add nondairy milk, yeast, tomato paste, salt, and garlic powder to the saucepan and bring to a boil, whisking frequently. Reduce heat to low and let simmer until the sauce thickens. Adjust seasoning to taste and stir in lemon juice and agave. Toss the noodles and broccoli with the sauce and serve immediately.

Nutrition Facts : Calories 662.1, Fat 7.1, SaturatedFat 1, Sodium 1353.3, Carbohydrate 119.5, Fiber 11.9, Sugar 11.4, Protein 33.7

COCONUT LIME CURRY VEGAN MAC AND CHEESE



Coconut Lime Curry Vegan Mac and Cheese image

This is a cashew-free, nutritional yeast-free, vegan mac and cheese. It's a rich and creamy recipe that feels and tastes just like the real deal. A little better in my opinion. You could use the soup (before adding barley and lentils) as a sauce over rice and beans or tofu. But if you want that creamy, cheesy deliciousness you crave, you'll have to go a few steps further.

Provided by fancier atoms

Categories     Soups, Stews and Chili Recipes     Stews

Time 1h

Yield 6

Number Of Ingredients 22

1 (14 ounce) can coconut milk
3 cups water, plus more as needed
¼ cup vodka
½ white onion, chopped
2 poblano peppers, seeded and chopped
1 jalapeno pepper, seeded and chopped
½ habanero pepper, seeded and chopped
2 tablespoons white vinegar
3 cloves garlic, minced
1 tablespoon ground turmeric
2 teaspoons salt
2 teaspoons paprika
2 teaspoons ground cumin
1 teaspoon ground black pepper
1 teaspoon ground coriander
1 teaspoon grated fresh ginger
1 teaspoon dried basil
¼ teaspoon ground cinnamon
½ cup dry lentils
½ cup pearl barley
1 teaspoon cayenne pepper
1 lime, zested and juiced

Steps:

  • Mix coconut milk, 2 cups water, vodka, onion, poblano peppers, jalapeno pepper, habanero pepper, vinegar, garlic, turmeric, salt, paprika, cumin, black pepper, coriander, ginger, basil, and cinnamon together in a large saucepan. Bring to a boil. Reduce heat, cover, and simmer soup for 15 minutes.
  • Stir lentils and barley into the soup; add 1 cup water. Simmer over medium heat, covered, until most of the liquid is absorbed, 5 to 10 minutes. Add additional water 1 cup at a time, as needed, until lentils and barley are nearly tender, about 15 minutes.
  • Remove from heat; stir in cayenne, lime juice, and lime zest. Let stand for 5 minutes before serving.

Nutrition Facts : Calories 292.3 calories, Carbohydrate 29.1 g, Fat 15.1 g, Fiber 10.8 g, Protein 8.6 g, SaturatedFat 12.6 g, Sodium 796.6 mg, Sugar 1.8 g

VEGAN MAC AND CHEESE



VEGAN MAC AND CHEESE image

Categories     Pasta

Number Of Ingredients 18

tablespoon sea salt
1 box elbow macaroni
panko bread crumbs
2 tablespoons + 1/3 cup earth balance
tablespoons shallots, peeled and chopped
1 cup yukon gold potatoes peeled and chopped
1/4 cup carrots chopped
1/3 cup onion, peeled and chopped
1 cup soy milk
1/4 cup raw cashews
1/8 cup tamari
1/4 teaspoon garlic, minced
1/4 teaspoon Dijon mustard
1 tablespoon lemon juice, freshly squeezed
1/4 teaspoon black pepper
1/8 teaspoon cayenne
1/4 teaspoon paprika
2 tablespoons nutritional yeast

Steps:

  • 1. In a large pot, bring water and salt to a boil. Add macaroni and cook until al dente. In a colander, drain pasta and rinse with cold water. Set aside. 2.Mix 1/2 cup panko with 2 tablespoons of butter. Set aside. 3. Preheat oven to 350 degrees. In a saucepan, add shallots, potatoes, carrots, onion, and water, and bring to a boil. Cover the pan and simmer for 15 minutes, or until vegetables are very soft. Drain. 4. In a blender, process the cashews, salt, garlic, 1/3 cup margarine, mustard, tamari, lemon juice, nutr. yeast, black pepper, and cayenne. Add softened vegetables and soy milk to the blender and process until perfectly smooth. 5. In a large bowl, toss the cooked pasta and blended cheese sauce until completely coated. Spread mixture into a 8 x 8 casserole dish, sprinkle with prepared breadcrumbs, and dust with paprika. Bake for 30 minutes or until the cheese sauce is bubbling and the top has turned golden brown.

VEGAN MAC AND CHEESE



Vegan Mac and Cheese image

Everyone's favorite comfort food goes vegan in this easy dish.

Provided by Food Network Kitchen

Time 25m

Yield 4 to 6 servings

Number Of Ingredients 12

1 pound elbow macaroni
1 cup 1/2-inch diced Yukon gold potato (from about 1 medium)
1/2 cup 1-inch diced onion (from about 1/2 medium)
1/2 cup 1/2-inch diced butternut squash
1/2 cup raw cashews
1/3 cup coconut milk
3 tablespoons nutritional yeast
1/4 teaspoon garlic powder
1/4 teaspoon paprika
1/8 teaspoon cayenne pepper
Juice of 1/2 lemon
Kosher salt

Steps:

  • Cook the pasta according to the package directions for al dente.
  • Meanwhile, combine the potato, onion and squash in a medium saucepan and cover with water by 1 inch. Bring to a boil and cook until the potato and squash are tender and cooked through, about 8 minutes.
  • Add the cashews, coconut milk, nutritional yeast, garlic powder, paprika, cayenne, lemon juice and 1 teaspoon salt to a blender along with the cooked vegetables and 1/2 cup of the cooking liquid. Blend until the sauce has the consistency of thick pancake batter; you may need add up to 1/4 cup more of the cooking liquid if your sauce is too thick.
  • Toss the sauce with the pasta in a large bowl while still hot.

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