The Best Ever Vegan Mac N Cheese Recipe By Tasty

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VEGAN MAC 'N' CHEESE RECIPE BY TASTY



Vegan Mac 'n' Cheese Recipe by Tasty image

Here's what you need: yellow potatoes, medium carrot, medium onion, cashews, garlic powder, onion powder, salt, nutritional yeast, elbow macaroni, paprika

Provided by Jordan Kenna

Categories     Sides

Yield 4 servings

Number Of Ingredients 10

2 yellow potatoes, peeled and cubed
1 medium carrot, cut into 1 inch (2.5 cm) pieces
1 medium onion, peeled and quartered
½ cup cashews
1 teaspoon garlic powder
1 teaspoon onion powder
1 teaspoon salt, plus more for water
2 tablespoons nutritional yeast, optional
1 lb elbow macaroni, cooked, for serving
paprika, to taste

Steps:

  • Peel and cube the potatoes. Peel and chop the carrot. Peel and quarter the onion.
  • Add the vegetables to a large pot or Dutch oven of boiling salted water. Cover and simmer for 10 minutes, until the potatoes are fork-tender. Remove the boiled vegetables and save about 1 ½ cups of the cooking water.
  • Add the cashews, boiled vegetables, garlic powder, onion powder, salt, reserved cooking water, and nutritional yeast to a blender. Blend until smooth.
  • Pour the sauce over the macaroni and stir to coat.
  • Sprinkle with paprika and serve immediately.
  • Enjoy!

Nutrition Facts : Calories 581 calories, Carbohydrate 109 grams, Fat 7 grams, Fiber 7 grams, Protein 19 grams, Sugar 7 grams

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

THE BEST VEGAN MACARONI AND CHEESE EVER



The Best Vegan Macaroni and Cheese Ever image

I found this recipe over at vegweb.com but I am typing it up here so I can use the easy conversions and see the nutritional information. It received so many positive comments that I have to try it. One of the only complaints is that it can be very salty, so you might want to consider cutting back on the soy sauce or not adding additional salt.

Provided by katedanger

Categories     Low Cholesterol

Time 8m

Yield 6 serving(s)

Number Of Ingredients 11

1 1/2 cups plain soymilk
1 cup water
1/3 cup tamari or 1/3 cup soy sauce
1 1/2 cups nutritional yeast
1 tablespoon paprika
1 tablespoon garlic powder
1 tablespoon salt
3 ounces firm tofu
1 cup canola oil
1 1/2 lbs macaroni noodles
2 teaspoons mustard (optional)

Steps:

  • Preheat oven to 350°F.
  • Boil water in a big pot for the pasta.
  • All of the ingredients sans pasta can easily go in a blender (liquid and powdered) -- this is by far the easiest way.
  • Once pasta is cooked, drain and put it in the baking pan pour the cheese sauce over the pasta.
  • Bake until the top of the pasta looks slightly browned and crispy about 15 minutes.

Nutrition Facts : Calories 961, Fat 43.5, SaturatedFat 3.8, Sodium 2122.5, Carbohydrate 111.6, Fiber 17.7, Sugar 6, Protein 39.5

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