Mac N Cheese With Nutritional Yeast Recipe By Tasty

Steps:

• In a medium-sized pot or dutch oven over medium heat, add the olive oil and onion and cook for 3-4 minutes, stirring occasionally, until semi translucent.
• Add the garlic and cook for 2-3 minutes.
• Transfer onion and garlic to blender. Add the soaked cashews, red pepper, nutritional yeast, tomato paste, cornstarch, salt, paprika, ground mustard, turmeric, and vegetable broth, and blend until smooth.
• Transfer sauce back into pot and cook until thickened, about 5 minutes.
• Add pasta to the pot and stir until sauce is evenly distributed.
• Top with smoked paprika and serve immediately.
• Enjoy!

Steps:

• Add the cashews to a medium bowl and cover with warm water by 1 inch (2 ½ cm). Soak for 3-4 hours, until the cashews are softened and plump, then drain.
• While the cashews are soaking, make the roasted garlic: Preheat the oven to 400°F (200°C).
• Cut off the top ½ inch (1 ¼ cm) of the head of garlic and drizzle the exposed cloves with 1 tablespoon olive oil. Replace the top of the head of garlic and wrap tightly in foil. Roast for 35-40 minutes, until the cloves are easily pierced with a fork. Unwrap the garlic and let cool completely. Once cooled, squeeze all of the cloves from their skins.
• Add the soaked cashews, roasted garlic cloves, and cold water to a high-powered blender. Blend on high speed until completely smooth. 30-60 seconds. Set aside.
• Heat 2 tablespoons of olive oil in a 12-inch (30 G) cast iron skillet over medium-high heat. When the oil is shimmering, add the panko, paprika, and 1 teaspoon of salt. Stir with a spatula to coat the bread crumbs in the oil. Toast, stirring frequently, for 3-5 minutes, until the bread crumbs are lightly golden brown. Transfer the bread crumbs to a bowl and set aside. Wipe out the skillet.
• In the same skillet, melt together the vegan butter and remaining 2 tablespoons of olive oil. Add the minced garlic and sauté for 2-3 minutes, until fragrant but not browned. Whisk in the flour, making sure there are no clumps. Cook the roux for 3-4 minutes, whisking continuously, until the flour is golden in color and fragrant.
• Add the blended cashew mixture to the skillet and whisk well to combine with the roux. Add the nutritional yeast, apple cider vinegar, turmeric, pepper, and the remaining 2 teaspoons of salt. Reduce the heat to medium-low and simmer the sauce for 2-3 minutes, until slightly thickened. It should be thick enough to coat the back of a spoon and pool when drizzled, but not so thick that it is gloppy. If the cheese sauce is too thick, add more water, 2 tablespoons at a time, until it reaches the desired consistency.
• Add the elbow noodles to the sauce and toss until well coated.
• Sprinkle the toasted bread crumbs on top of the pasta in an even layer.
• Bake for 15-20 minutes, until the sauce is bubbling around the edges of the skillet and the bread crumbs are deep golden brown.
• Garnish with fresh minced parsley and serve.
• Enjoy!

Steps:

• Add potatoes, carrot, and onion to a boiling pot of water. Cook for 10 minutes or until fork-tender. Reserve two cups of boiled water, and drain the rest through a colander.
• Add cooked vegetables, cashews, salt, pepper, garlic powder, onion powder, and nutritional yeast. Put 1 cup (235 ml) of reserved boiled water into blend. Blend until well combined. If a smoother texture is desired, add more of the boiled water.
• Pour mix over cooked pasta and coat evenly.
• Garnish with paprika (optional).
• Enjoy!

Steps:

• Peel and cube the potatoes. Peel and chop the carrot. Peel and quarter the onion.
• Add the vegetables to a large pot or Dutch oven of boiling salted water. Cover and simmer for 10 minutes, until the potatoes are fork-tender. Remove the boiled vegetables and save about 1 ½ cups of the cooking water.
• Add the cashews, boiled vegetables, garlic powder, onion powder, salt, reserved cooking water, and nutritional yeast to a blender. Blend until smooth.
• Pour the sauce over the macaroni and stir to coat.
• Sprinkle with paprika and serve immediately.
• Enjoy!

Steps:

• Combine pasta, water, and 1 pinch of salt in a microwave-safe mug and stir to combine.
• Microwave on high for 4-5 minutes, or until ninety percent of water has been absorbed.
• Add almond milk, vegan butter, nutritional yeast, and 1 pinch of salt, and stir well until combined.
• Microwave for 30 more seconds.
• Stir again and sprinkle on paprika to taste.
• Enjoy!

Steps:

• Preheat the oven to 350˚F (180˚C).
• In a large pot over medium heat, cook the bacon crispy and the fat has rendered.
• Add the garlic, bread crumbs, chives, and parsley. Stir and cook until the bread crumbs are toasted, about 5 minutes. Remove from the pot.
• In the same pot on medium heat, melt the butter. Sprinkle in the flour and stir until combined.
• Add the evaporated milk and bring to a simmer. Season with salt, pepper, mustard powder, and cayenne. Whisk to incorporate and smooth any lumps. The sauce should be thick enough to coat the back of the spoon.
• Add the pasta to the sauce and stir to combine.
• Add the cheddar, Gruyère, Colby Jack, Gouda, and provolone cheese, then fold the cheeses into the pasta. If it seems too dry, add more milk to your liking.
• Transfer the mixture to a baking dish and top with the shredded mozzarella and cheddar.
• Bake for 45 minutes, or until the mac 'n' cheese is bubbly, melted, and golden brown on top.
• Serve with a sprinkle of the bread crumb mixture for added flavor!
• Enjoy!