Baked Vegan Mac And Cheese Recipes

VEGAN MAC AND CHEESE

The combination of soaked cashews and nutritional yeast creates a savory sauce for this vegan mac and cheese. The cashews don't blend up completely smooth, but will have a fine texture even after processing, which helps the sauce cling to the noodles. -Taste of Home Test Kitchen, Milwaukee, Wisconsin

Provided by Taste of Home

Categories Dinner

Time 30m

Yield 6 servings.

Number Of Ingredients 10

Vegan Mac and Cheese image

Steps:

Rinse cashews in cold water. Place in a large bowl; add water to cover by 3 in. Cover and let stand overnight., Cook macaroni according to package directions. Drain and rinse cashews, discarding liquid. Transfer to a food processor. Add 1-1/2 cups water, nutritional yeast, lemon juice and seasonings; cover and process until pureed, 3-4 minutes, scraping down sides as needed., Drain macaroni; return to pan. Stir in cashew mixture. Cook and stir over medium-low heat until heated through. Sprinkle with additional paprika if desired.

Nutrition Facts : Calories 497 calories, Fat 18g fat (3g saturated fat), Cholesterol 0 cholesterol, Sodium 803mg sodium, Carbohydrate 67g carbohydrate (5g sugars, Fiber 5g fiber), Protein 18g protein.

Ingredients

2 cups raw cashews
16 ounces uncooked elbow macaroni
1-1/2 cups water
1/3 cup nutritional yeast
2 teaspoons lemon juice
2 teaspoons salt
2 teaspoons onion powder
1-1/2 teaspoons paprika
1 teaspoon pepper
1/8 teaspoon cayenne pepper

VEGAN BAKED MAC AND CHEESE

If you have vegan dinner guests or are trying to cut back on the dairy, this mac 'n' cheese will satisfy your craving, I promise. The nutritional yeast gives it that "cheesy" flavor and the ground mustard makes it taste like my original recipe. Plus, the pureed butternut squash gives the sauce that iconic yellow hue.

Provided by Kardea Brown

Categories side-dish

Time 55m

Yield 8 to 12 servings

Number Of Ingredients 12

Vegan Baked Mac and Cheese image

Steps:

Cook the pasta according to the package directions. Drain, and keep warm.
Meanwhile, combine the cashews with enough boiling water to cover in a medium bowl. Let stand for 10 minutes. Drain.
Preheat the oven to 400 degrees F.
Combine the soaked cashews, nutritional yeast, cornstarch, garlic powder, ground mustard and 1 1/2 cups water in a high-powered blender. Blend until very smooth, adding more water if necessary to reach the desired consistency. Stir in the butternut squash and season with salt and pepper.
Stir together the cooked pasta and sauce in a lightly greased 9-by-13-inch baking dish. Stir together the panko, Parmesan and olive oil in a bowl. Sprinkle evenly over the pasta. Bake until the pasta is bubbly and the topping is browned, 20 to 25 minutes.

Ingredients

One 16-ounce package large elbow pasta
1 1/2 cups raw cashews
1/4 cup nutritional yeast
1 teaspoon cornstarch
1 teaspoon garlic powder
1/2 teaspoon ground mustard
One 12-ounce package frozen butternut squash purée, thawed
Kosher salt and freshly ground black pepper
Nonstick cooking spray, for the baking dish
1 cup panko breadcrumbs
1/2 cup dairy-free Parmesan
1 to 2 tablespoons olive oil

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EASY VEGAN MAC AND CHEESE - MINIMALIST BAKER RECIPES

Web Mar 2, 2021 Immediately add the vegan cheddar cheese, almond milk (starting with lesser amount), salt, and nutritional yeast. Stir and cook …
From minimalistbaker.com
4.8/5 (10)
Calories 490 per serving
Category Entree

Fill a medium saucepan a little more than halfway full with water, add a pinch of salt, and bring to a boil over high heat. Once boiling, add pasta and cook according to package instructions until just al dente (ours took 9 minutes). Be careful not to overcook because the shells will cook a bit longer with the cheese sauce after draining.
Drain pasta (we avoided using a colander by using our saucepan lid, which has a draining feature — if yours doesn’t, drain in a colander as needed, then add back to saucepan).
Immediately add the vegan cheddar cheese, almond milk (starting with lesser amount), salt, and nutritional yeast. Stir and cook over low heat, stirring frequently until the sauce melts, becomes gooey, and coats the shells. If the cheddar isn’t melting, cover to encourage it along.
Remove from heat and serve immediately. Option to garnish with vegan parmesan cheese and red pepper flakes.

Baked Vegan Mac And Cheese Recipes

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