Vegan Mac and Cheese
This mac and cheese has zero dairy, but 100 percent rich, smoky, cheesiness. I literally melt in my chair every time I get to dig into this timeless, comforting meal. It’s mind-blowingly easy and delicious!
Course: Vegan
Keyword: chef it up, plant-basaed, vegan meals, vegan recipe
Servings: 4
Mac sauce:
- 1 medium carrot, peeled
- 1/2 cup raw cashews, soaked in hot water for at least 10 minutes
- 1/2 cup canned or home-cooked cannellini beans, drained
- 1/2 cup nutritional yeast
- 1/2 cup vegetable broth
- 1 tablespoon vegan butter
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1/4 to 1/2 teaspoon chipotle powder
- Kosher salt
Noodles and cheese:
- 16 ounces gluten-free elbow macaroni
- 1 cup shredded vegan cheese of your choice (optional)
To make the mac sauce: Place the carrot in a steamer basket (or a sieve or
colander). Fill a wide saucepan (that can fit the steamer) with about 1 inch
water and bring to a simmer over medium-high heat. Cook the carrot in the
steamer over the simmering water for 5 to 10 minutes, until the carrot is tender.
Transfer the carrot to a blender or food processor. Add the cashews, beans,
nutritional yeast, broth, butter, garlic powder, onions powder, chipotle powder,
and salt to taste and blend until smooth.
To make the noodles and cheese: In a large pot of boiling salted water, cook
the macaroni to al dente. Drain and transfer to a bowl. Pour the mac sauce and
shredded vegan cheese over hot, freshly cooked pasta and stir, ensuring all the
pasta is covered with sauce. The hot pasta will heat the sauce.
Enjoy and get ready to want more!