Vegan Mac and Cheese Recipe
Homemade Vegan Mac and Cheese recipe with creamy cashew sauce: This dairy-free, soy-free, and potato-free mac ‘n cheese recipe is a game-changer. Quick and easy to make on the stovetop for a great weeknight meal.
Servings: 6 servings
Ingredients
- 1/3 cup coconut or olive oil
- ¼ cup nutritional yeast
- 4 teaspoons dry mustard
- 1 tablespoon tomato paste
- 2 garlic cloves peeled and minced
- ½ teaspoon ground turmeric
- Kosher salt and pepper
- 4 ½ cups unsweetened almond milk
- 10 ounces cauliflower florets about 3 cups - cut into ½ inch pieces
- 1 ¼ cups raw cashews chopped
- 1 pound 16 ounces brown rice or regular elbow macaroni
- 1 tablespoon distilled white vinegar
- ¼ cup panko bread crumbs lightly toasted - Optional
- 3-4 tablespoons Italian Parsley chopped - Optional
Instructions
- Heat oil in a large saucepan over medium heat. Stir in nutritional yeast, dry mustard, tomato paste, garlic, turmeric, and 2 teaspoons of salt*. Cook, stirring constantly, for a minute.
- Stir in the almond milk, scraping up any browned bits, and bring it to a simmer over medium-high heat. Stir in the cauliflower and cashews; reduce the heat to medium-low, and cook, partially covered, until the cauliflower is soft enough that it falls apart when poked with a fork, 20 minutes or so.
- Working in two batches, process the cauliflower mixture in a blender (or a food processor) until smooth.
- Meanwhile, cook the pasta according to the packaging instructions. Reserve ½ cup of the cooking liquid and drain the pasta.
- Pour the cauliflower sauce into the now-empty pot and bring it to a gentle simmer over medium-low heat.
- Add in the drained macaroni and vinegar and cook, stirring constantly, until warmed through and the sauce is slightly thickened, 3 minutes.
- If needed, use the reserved liquid to adjust consistency. Season with salt and pepper to taste. If preferred, sprinkle each bowl with toasted panko breadcrumbs and chopped parsley.
- Serve.
Notes
* If you are like me, you might think that 2 teaspoons salt is way too much. However, it is not and it is an important part of the “cheese” flavor and after the sauce is mixed in with pasta everything balances out.
Nutrition
Calories: 511kcal | Carbohydrates: 72g | Protein: 19g | Fat: 18g | Saturated Fat: 4g | Sodium: 307mg | Potassium: 588mg | Fiber: 6g | Sugar: 6g | Vitamin A: 209IU | Vitamin C: 26mg | Calcium: 272mg | Iron: 4mg
QR code
Scan this QR code with your phone's camera to view this recipe on your mobile device.
