Mac and Cheese (vegan)
Printed from Inclusive Kitchen — Mac and Cheese
Vegan mac and cheese is a delightful twist on the classic comfort food that many of us grew up loving. This version swaps out dairy for a rich, creamy sauce made from cashews, nutritional yeast, and spices, creating a flavor profile that’s both satisfying and indulgent. You might even say it’s so good, it could make a cheese lover reconsider their life choices—though we can’t promise it will convince them to give up their cheddar entirely!
Historically, mac and cheese has roots that trace back to the 1700s, with recipes appearing in cookbooks from that era. It gained popularity in the United States during the 1930s, thanks in part to the availability of processed cheese. Today, the dish has evolved into countless variations, and this vegan rendition is a testament to how versatile and inclusive comfort food can be. It’s perfect for those who are lactose intolerant, following a plant-based diet, or simply looking to try something new.
The beauty of this vegan mac and cheese lies in its simplicity and the ease with which it comes together. With just a handful of ingredients, you can whip up a creamy, cheesy sauce that clings to every noodle. Plus, it’s a great way to sneak in some extra nutrients without sacrificing flavor. So, grab your favorite pasta, and let’s dive into this deliciously creamy world of vegan mac and cheese—where the only thing missing is the dairy, and maybe a little bit of guilt!
To make this dish even more exciting, feel free to add in your favorite vegetables or spices. Broccoli, spinach, or even a sprinkle of smoked paprika can elevate the dish to new heights. And if you’re feeling adventurous, why not throw in some sautéed mushrooms or caramelized onions? After all, variety is the spice of life, and in the case of mac and cheese, it’s also the spice of dinner!
Ingredients
- 8 oz elbow macaroni
- 1 cup raw cashews
- 1 4 nutritional yeast
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 0.5 teaspoon turmeric
- 1 teaspoon salt
- 1 cup water
- 2 tablespoons lemon juice
- 2 tablespoons olive oil
- 0.5 teaspoon black pepper
- 0.25 cup fresh parsley
Instructions
- Begin by cooking the elbow macaroni according to the package instructions. Use a large pot of salted boiling water and cook for about 8-10 minutes until al dente. Stir occasionally to prevent sticking.
- While the pasta cooks, prepare the vegan cheese sauce. In a blender, combine the raw cashews, nutritional yeast, garlic powder, onion powder, turmeric, salt, water, and lemon juice. Blend until smooth and creamy, which should take about 1-2 minutes.
- Once the pasta is cooked, drain it in a colander and set aside. Make sure to reserve about 1/2 cup of the pasta water for later use. This starchy water can help adjust the sauce consistency.
- In the same pot used for the pasta, heat the olive oil over medium heat. Add the blended cheese sauce to the pot and cook for about 3-5 minutes, stirring frequently. This will help the flavors meld together.
- If the sauce is too thick, gradually add the reserved pasta water, a few tablespoons at a time, until you reach your desired consistency. The sauce should be creamy but not runny.
- Add the cooked pasta to the pot with the cheese sauce. Stir well to ensure every piece of macaroni is coated in the creamy goodness. This is where the magic happens!
- Taste the mac and cheese and adjust the seasoning as needed. You may want to add more salt, pepper, or even a pinch of cayenne for a little heat. Remember, seasoning is key!
- Once seasoned to your liking, remove the pot from the heat. If desired, stir in some chopped fresh parsley for a pop of color and freshness.
- Serve the vegan mac and cheese immediately while it’s warm and creamy. It pairs wonderfully with a simple side salad or steamed vegetables.
- For leftovers, store the mac and cheese in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove, adding a splash of water or plant milk to revive the creaminess.
- Feel free to customize your mac and cheese by adding in cooked vegetables like broccoli or spinach, or even some sautéed mushrooms for extra flavor.
- Enjoy your delicious vegan mac and cheese, and remember: it’s not just a meal; it’s a hug in a bowl!
Nutrition (per serving)
- Calories: 350
- Carbs g: 45
- Protein g: 12
- Fat g: 15
- Sugar g: 2
