Vegan Mac and Cheese Recipe.

This vegetarian macintosh and cheddar formula is staggeringly smooth and amazingly cheddar like! You will have a hard time believing how scrumptious without dairy macintosh and cheddar can be. Formula yields 2 huge or 4 humble servings.

---

INGREDIENTS

• 8 ounces whole-grain macaroni elbows

• 1 head of broccoli, florets cut into small bites (about 1 ½ to 2 cups), optional*

• 1 ½ tablespoons avocado oil or extra-virgin olive oil

• 1 small yellow onion, chopped (about 1 ½ cups)

• 1 cup peeled and grated russet potato (4 ounces, about 1 small or ½ medium potato), preferably organic

• 3 cloves garlic, pressed or minced

• ½ teaspoon garlic powder

• ½ teaspoon onion powder

• ½ teaspoon dry mustard powder

• ½ teaspoon fine sea salt, more to taste

• Small pinch of Frontier Co-op red pepper flakes

• ⅔ cup raw cashews**

• 1 cup water, more as necessary

• ¼ cup Frontier Co-op nutritional yeast

• 2 to 3 teaspoons apple cider vinegar or distilled white vinegar, to taste

---

INSTRUCTIONS

1. Bring a large pot of salted water to boil for the pasta. Cook according to package directions. If using broccoli, stir it into the pot when just 2 to 3 more minutes remain. Drain, and transfer the contents to a large serving bowl.

2. Meanwhile, in a medium-to-large saucepan, warm the oil over medium heat. Add the onion and a pinch of salt and cook, stirring often, until the onion is tender and turning translucent, about 5 minutes.

3. Add the grated potato, garlic, garlic powder, onion powder, mustard powder, salt and red pepper flakes. Stir to combine, and cook, stirring constantly, for about 1 minute to enhance their flavors.

4. Add the cashews and water, and stir to combine. Let the mixture come to a simmer. Continue simmering, stirring frequently and reducing heat as necessary to avoid a rapid boil, until the potatoes are completely tender and cooked through, about 5 to 8 minutes.

5. Carefully pour the mixture into a blender. Add the nutritional yeast and 2 teaspoons vinegar. Blend until the mixture is completely smooth, about 2 minutes, stopping to scrape down the sides if necessary. If the mixture won’t blend easily or if you would prefer a thinner consistency, add water in ¼ cup increments, blending after each one.

6. Taste, and blend in additional salt until the sauce is utterly irresistible (I typically add at least another ½ teaspoon). If it needs a little more zip, add the remaining teaspoon of vinegar. Blend again.

7. Pour the sauce into the bowl of pasta. Stir until well combined, and serve immediately. Leftovers keep well, chilled and covered, for 3 to 4 days. Gentle reheat, adding a tiny splash of water if necessary to loosen up the sauce.

---

Notes

Formula adjusted from my vegetarian queso.

MAKE IT GLUTEN FREE: Simply utilize your preferred sans gluten noodles.

*ON BROCCOLI: You can preclude the broccoli inside and out, or supplant it with finely slashed kale or peas (around 1 ½ cups). On the off chance that you overlook it, you shouldn't have to utilize the entirety of the sauce.

**RAW CASHEW NOTES: Most plans like this propose absorbing the cashews for 4 hours advance to make them simpler to mix and to process. I genuinely never drench mine since I have a ground-breaking Vitamix that mixes them straight up. The cashews in this formula are cooked in hot fluid, so they're milder and considerably simpler to mix. In any case, in the event that you don't have an extraordinary blender or in case you're worried about the absorbability factor, feel free to absorb them advance.

Nutrition Information

The information shown is an estimate provided by an online nutrition calculator. It should not be considered a substitute for a professional nutritionist’s advice.

Nutrition Facts

Serves 4

Amount Per Serving

Calories 506

% Daily Value

Total Fat 21.7g 28%.

Saturated Fat 3.5g

Polyunsaturated Fat 5.1g

Monounsaturated Fat 10.7g 0

Cholesterol 0mg 0%

Sodium 288.5mg 13%

Total Carbohydrate 66.5g24%

Dietary Fiber 8.7g31%

Sugars 3.5g

Protein 18.3g37%

Vitamin A 1%

Vitamin C34%

Calcium 5%

Iron 28%

Vitamin D 0%

Magnesium 41%

Potassium 16%

Zinc 41%

Phosphorus 33%

Thiamin (B1) 261%

Riboflavin (B2) 226%

Niacin (B3) 126%

Vitamin B6 198%

Folic Acid (B9) 59%

Vitamin B12 100%

Vitamin E 5%

Vitamin K 22%

---

Was this post useful?

follow me on Twitter