Sunrabbits Vegan Mac N 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.

SUNRABBIT'S VEGAN MAC'N'CHEESE



Sunrabbit's Vegan Mac'n'Cheese image

So, what do you do when you are trying to transition your children to a mostly vegan diet and they are obsessed with Kraft Macaroni & Cheese? This is what you do, my friends. You make THIS.

Provided by Sunrabbit

Categories     Macaroni And Cheese

Time 25m

Yield 4 1/2 cups, 4-6 serving(s)

Number Of Ingredients 13

8 ounces whole wheat pasta
1/2 small onion, peeled and chunked
1/4 red bell pepper, chunked
1 cup red potatoes, peeled and chunked
1/4 cup carrot, peeled and chunked
3 -4 fresh garlic cloves
1/2 cup almond milk
1/4 cup raw cashews
2 teaspoons sea salt
1/4 teaspoon Dijon mustard
1/4-1/3 cup unrefined coconut oil
1 tablespoon fresh lemon juice
1/4 teaspoon ground black pepper, to taste

Steps:

  • Add onion, peppers, potatoes, carrots, garlic and water to a sauce pan and bring to a boil. Cover the pan and simmer for 15 minutes, or until vegetables are very soft.
  • While the vegetables are simmering, cook pasta until al dente. Drain pasta (do not rinse) and set aside with the lid on to keep pasta warm.
  • Place the almond milk, cashews, salt, coconut oil, mustard, lemon juice and black pepper in a blender cup. Drain water from softened vegetables and add to blender; process until perfectly smooth (use Soup button if you have a Blendtec).
  • In a large bowl, toss the cooked pasta and blended cheese sauce until completely coated. Serve immediately.

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