Vegan Mac N Cheese In A Mug Recipe By Tasty

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THE BEST EVER VEGAN MAC 'N' CHEESE RECIPE BY TASTY



The Best Ever Vegan Mac 'N' Cheese Recipe by Tasty image

Whether you're lactose intolerant or just looking to cut back on dairy, this creamy, dreamy mac stands up to the real thing. Made with velvety cashew milk and roasted garlic, you'll be going back for seconds and thirds.

Provided by Rachel Gaewski

Categories     Sides

Time 5h40m

Yield 6 servings

Number Of Ingredients 16

1 cup raw cashews
warm water, for soaking cashews
1 head garlic
5 tablespoons olive oil, divided
3 cups cold water
1 ¼ cups panko breadcrumbs
½ teaspoon paprika
3 teaspoons kosher salt, divided
2 tablespoons vegan butter
3 cloves garlic, minced
3 tablespoons all-purpose flour
3 tablespoons nutritional yeast
2 teaspoons apple cider vinegar
¼ teaspoon ground turmeric
¾ teaspoon freshly ground black pepper
3 cups elbow pasta

Steps:

  • Add the cashews to a medium bowl and cover with warm water by 1 inch (2 ½ cm). Soak for 3-4 hours, until the cashews are softened and plump, then drain.
  • While the cashews are soaking, make the roasted garlic: Preheat the oven to 400°F (200°C).
  • Cut off the top ½ inch (1 ¼ cm) of the head of garlic and drizzle the exposed cloves with 1 tablespoon olive oil. Replace the top of the head of garlic and wrap tightly in foil. Roast for 35-40 minutes, until the cloves are easily pierced with a fork. Unwrap the garlic and let cool completely. Once cooled, squeeze all of the cloves from their skins.
  • Add the soaked cashews, roasted garlic cloves, and cold water to a high-powered blender. Blend on high speed until completely smooth. 30-60 seconds. Set aside.
  • Heat 2 tablespoons of olive oil in a 12-inch (30 G) cast iron skillet over medium-high heat. When the oil is shimmering, add the panko, paprika, and 1 teaspoon of salt. Stir with a spatula to coat the bread crumbs in the oil. Toast, stirring frequently, for 3-5 minutes, until the bread crumbs are lightly golden brown. Transfer the bread crumbs to a bowl and set aside. Wipe out the skillet.
  • In the same skillet, melt together the vegan butter and remaining 2 tablespoons of olive oil. Add the minced garlic and sauté for 2-3 minutes, until fragrant but not browned. Whisk in the flour, making sure there are no clumps. Cook the roux for 3-4 minutes, whisking continuously, until the flour is golden in color and fragrant.
  • Add the blended cashew mixture to the skillet and whisk well to combine with the roux. Add the nutritional yeast, apple cider vinegar, turmeric, pepper, and the remaining 2 teaspoons of salt. Reduce the heat to medium-low and simmer the sauce for 2-3 minutes, until slightly thickened. It should be thick enough to coat the back of a spoon and pool when drizzled, but not so thick that it is gloppy. If the cheese sauce is too thick, add more water, 2 tablespoons at a time, until it reaches the desired consistency.
  • Add the elbow noodles to the sauce and toss until well coated.
  • Sprinkle the toasted bread crumbs on top of the pasta in an even layer.
  • Bake for 15-20 minutes, until the sauce is bubbling around the edges of the skillet and the bread crumbs are deep golden brown.
  • Garnish with fresh minced parsley and serve.
  • Enjoy!

Nutrition Facts : Calories 615 calories, Carbohydrate 83 grams, Fat 23 grams, Fiber 4 grams, Protein 17 grams, Sugar 4 grams

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

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