Special Vegan Mac And Cheese Recipe

Special Vegan Mac And Cheese Recipe

As an American, everybody I know love their macaroni and cheese and can’t trade it for anything. It is one of the most popular and easy to make American dishes there is. As you very likely know, it is made with cheese which is a dairy product and as vegans, we don’t want that.
Traditional Mac and Cheese recipes use dairy products and are, therefore,
not vegan-friendly. However, it is still possible to enjoy mac and cheese as a vegan. To help you do that, I’ll be introducing you to my unique mac and cheese recipe that is purely vegan, and replaces non-vegan ingredients with plant-based alternatives and still manages to keep the dish’s wonderful taste.

Even though no animal product would be used in this recipe, you can’t tell a difference between this and the traditional one. In fact, I once served my vegan mac and cheese to a non-vegan, they couldn’t tell it wasn’t the one they were used to. That’s how good this recipe is.

Without waste of time, I’ll go straight to the quick step by step guided in the below recipe card.

Special Vegan Mac And Cheese Recipe

Special Vegan Mac And Cheese Recipe

You don't want dairy in your mac and cheese? Me too. So, I created this easy-to-follow recipe on how to make the tastiest vegan mac and cheese you can truly enjoy.
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Prep Time 10 minutes
Cook Time 15 minutes
Course Main Course
Cuisine American, Vegan,
Servings 4 Servings
Calories 350 kcal

Equipment

  • Medium pot
  • Strainer
  • Blender
  • Spoon or spatula

Ingredients
  

For the sauce:

  • 1 cup peeled and diced potatoes
  • ½ cup diced carrots
  • ¼ cup diced onion
  • ½ cup raw cashews
  • ¾ cup water for blending
  • ¼ cup nutritional yeast
  • 1 tbsp lemon juice
  • 1 tsp salt
  • ½ tsp garlic powder
  • ½ tsp onion powder
  • ½ tsp mustard Dijon or yellow

For the pasta:

  • 8 oz elbow macaroni or any pasta shape you like

Instructions
 

Cook the veggies

  • Add potatoes, carrots, and onion to a pot.
  • Cover with water and boil for 10 minutes or until soft.

Soften the cashews

  • Add raw cashews to the pot during the last 5 minutes.

Cook the pasta

  • Boil the pasta in a separate pot.
  • Drain and set aside.

Blend the sauce

  • Drain the veggies and cashews.
  • Add them to a blender.
  • Add water, nutritional yeast, lemon juice, salt, garlic powder, onion powder, and mustard.
  • Blend until smooth and creamy.

Combine

  • Pour the sauce over the cooked pasta.
  • Stir on low heat until warm and evenly coated.
Keyword vegan mac and cheese
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