Greetings and salutations, dear readers! It is with great pleasure that I share with you a recipe that is beyond compare – the Vegnews Vegan Macaroni and Cheese Recipe. If you are a lover of cheesy goodness but are looking for a healthier, animal-free option, then this recipe is exactly what you need.
As an articulate assistant for a vegan chef, I can assure you that this macaroni and cheese recipe is a true masterpiece. It uses simple ingredients that blend together to create the perfect balance of flavor and texture. From the creamy cheese sauce to the perfectly cooked macaroni noodles, every bite of this dish is guaranteed to leave you satisfied.
Now, some may say that vegan macaroni and cheese sounds like an oxymoron. But trust me when I say that this recipe will not disappoint – it’s one of the best vegan macaroni and cheese recipes out there (if not the best!). Even those who are skeptical about vegan food will be surprised by how tasty and satisfying this dish can be.
Whether you’re a seasoned vegan or just curious to try something new, this Vegnews Vegan Macaroni and Cheese Recipe is something that everyone should try. As Jane Austen once said, “Let us eat, drink, and be merry” – this dish is sure to bring all those sentiments to life!
Why You’ll Love This Recipe
Indulging in a bowl of creamy macaroni and cheese is one of life’s simple yet satisfying pleasures. Now, you can enjoy this comforting dish without any animal products in sight! Enter Vegnews vegan macaroni and cheese recipe – the ultimate plant-based comfort food.
This recipe will make your taste buds dance with joy as the rich cheese sauce coats every inch of elbow macaroni. But the best part? It contains wholesome ingredients like carrots, potatoes, onions, and cashews that pack in nutrients and flavor.
Not only is this vegan mac and cheese delicious, but it’s also incredibly versatile. You can keep it classic by serving it as a side dish, or jazz up the recipe by adding some spices like paprika, cayenne pepper, and black pepper. The addition of Dijon mustard and lemon juice brightens up the flavor, while garlic adds depth to the sauce.
Plus, this recipe can be customized to your liking! You can use different types of pasta or swap out nutritional yeast for other dairy-free cheese alternatives. And if you’re feeling extra fancy, you can even bake the macaroni and cheese in the oven until golden brown on top.
Not only is this recipe perfect for vegans, it’s also a hit with non-vegans. Several people have said that they couldn’t even tell that it was dairy-free! So why not give this recipe a try? Your stomach (and taste buds!) will thank you.
- 1 onion, diced
- 1 carrot, peeled and chopped
- 1 medium potato, peeled and diced
- 2 shallots, minced
- 8 ounces elbow macaroni
- 1 cup raw cashews
Liquids and Spices:
- 4 cups water
- ⅓ cup nutritional yeast
- 2 tablespoons Dijon mustard
- 2 tablespoons lemon juice
- 1 tablespoon sea salt
- 4 cloves garlic
- ½ teaspoon black pepper
- pinch of cayenne pepper
- 4 slices bread torn into large pieces
Keep in mind that we are looking for creamy and rich vegan “cheese” sauce made from real ingredients. To achieve this, we need raw cashews as a base along with nutritional yeast, a crucial element for cheesy flavor. You’ll also need onions, carrots, potatoes, and shallots to add natural sweetness and creaminess to the sauce. A combination of mustard, lemon juice, garlic, black pepper, cayenne pepper will give the sauce that much-needed tanginess and spice. Don’t forget macaroni pasta which requires salty water to cook correctly. Lastly, for an optional crispy topping reminiscent of baked white mac n cheese, melt vegan butter in a pan and add torn bread pieces to brown them evenly.
The Recipe How-To
Now that we know our ingredients and have them prepared, it’s time to start assembling our macaroni and cheese. This recipe is so simple and easy to follow that even a beginner could master it. Here are the steps on how to make this delicious vegan macaroni and cheese:
Step 1: Cook the Macaroni
The first step of making macaroni and cheese is, of course, cooking the macaroni. Add 4 quarts of water and 1 tablespoon of sea salt to a large pot and bring it to a boil. Once boiling, add 8 ounces of macaroni to the pot and cook for 8-10 minutes, or until the pasta is tender but still has some bite.
Step 2: Prepare the Cheese Sauce
While the macaroni cooks, prepare the cheese sauce. In a blender or food processor, process 1 cup of raw cashews, 2 tablespoons of Dijon mustard, ⅓ cup of freshly squeezed lemon juice, 1 teaspoon of sea salt, 1 garlic clove, ¼ teaspoon of black pepper, and ⅛ teaspoon cayenne pepper until smooth.
Step 3: Soften the Vegetables
In a separate pot, melt 2 tablespoons of vegan butter over medium heat. Sauté finely chopped ½ onion, 1 small carrot, and 1 small potato for about 5 minutes or until softened. Add in two finely chopped shallots until soft.
Step 4: Mix it All Together
When both the macaroni noodles and vegetables are cooked, add them together with the blended cashew cheese sauce into a large mixing bowl. Add in the vegan boxed or homemade vegan cheese sauce (optional). Mix everything until combined evenly.
Step 5: Bake or Serve as It Is
At this point you can either eat your delicious creamy Mac ‘n’ Cheese hot straight out of your mixing bowl, serve your baked white mac ‘n’ cheese in a baking tray topped with breadcrumbs or continue baking with more cheeses on top.
Congratulations! You have just made your own plant-based version of one of America’s favourite dishes. Savor every bite!
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Substitutions and Variations
Dearest reader, if you are looking to add some variety to this Vegnews Vegan Macaroni and Cheese Recipe, then look no further! Here are some options for substitutions and variations that you can try:
– For those who cannot consume raw cashews, soaked raw almonds or sunflower seeds can be used instead. The end result may vary in taste and consistency, so adjust the seasonings accordingly.
– Feeling adventurous? Substitute the macaroni with elbow macaroni made from quinoa or brown rice pasta for a gluten-free twist.
– You can also customize your cheese sauce by adding different seasoning blends to achieve a tasty flavor profile. Try adding a pinch of smoked paprika or cumin for some smoky undertones or an extra dash of cayenne for a spicier kick.
– Use vegan boxed mac and cheese instead of making the sauce from scratch, and mix in the roasted vegetables provided in this recipe for a quick and easy version.
– Want to make it extra cheesy? Add grated vegan cheddar cheese or any other non-dairy cheese of your choice to the dish before baking it.
Whichever variation you choose, I’m certain it will be marvelous. Remember, cooking is an art, so feel free to experiment with different ingredients to create something truly extraordinary!
Serving and Pairing
Now that you’ve made this indulgent vegan macaroni and cheese, it’s time to think about how to serve and pair it. This rich and creamy recipe pairs perfectly with a side of roasted vegetables like broccoli or cauliflower. The tender-crisp charred flavors will perfectly complement the subtle tanginess of the mac and cheese.
To make this meal even more satisfying, try topping your macaroni and cheese with some crispy roasted onions. The spicy flavor of the paprika in the recipe balances perfectly with the sweetness of the caramelized onions. Sprinkle on some fresh herbs like thyme or parsley for a touch of brightness.
For a complete meal, consider pairing this vegan macaroni and cheese with some lightly dressed greens or a simple salad. The freshness and contrast of the greens against the rich, creamy pasta are sure to please.
Don’t forget to try different cheeses or cheeses sauces to create different variations. You can try a smoky chipotle cheese sauce for an extra kick, or swap out the macaroni for other pasta shapes such as penne or fusilli.
The possibilities are endless with this delicious vegan macaroni and cheese recipe. Enjoy it as a comforting dinner main course or bring it along to your next potluck party to impress your friends and family with the best vegan macaroni and cheese they’ve ever tasted!
Make-Ahead, Storing and Reheating
Now that you’ve made your delicious vegan macaroni and cheese, you may be wondering what to do with any leftovers. Don’t worry, because this meal is perfect for storing and reheating later too!
To store, make sure to let the macaroni and cheese cool completely first. Once cooled, transfer it to an airtight container and place it in the refrigerator. Your vegan macaroni and cheese will last up to 5 days when stored properly.
When it’s time to reheat your macaroni and cheese, simply transfer it to an oven-safe dish or microwave-safe container, and let it come to room temperature. For reheating in the oven, cover the dish with foil before placing it in an oven preheated to 350°F (180°C) for about 15-20 minutes or until heated through. If using a microwave, heat in 30-second intervals until the desired temperature is achieved.
In case you have leftovers and don’t want to eat the same old meal again, consider sprucing up your macaroni and cheese by adding some extra spices such as paprika or cayenne for an added kick. You can also add some fresh lemon juice or Dijon mustard for a tangy flavor.
Remember that storing your vegan macaroni and cheese properly will ensure that you are able to enjoy it later as if it was just freshly made!
Tips for Perfect Results
As someone who has made this dish many times, I’ve learned a few tips and tricks to perfect the vegan macaroni and cheese recipe from Vegnews. Here are some of my recommendations to ensure your mac and cheese is cheesy, creamy and tasty everytime:
First, make sure you blend the cashews until they are completely smooth. You don’t want any chunks of unblended nuts in your cheese sauce. Also, remember to soak the cashews for at least 2 hours before blending them. This helps to soften them and make them easier to blend.
When boiling the pasta, don’t forget to salt the water. This will add flavor to the pasta itself and make sure it doesn’t come out bland. And don’t overcook the pasta! Keep an eye on it and remove it from heat as soon as it’s al dente.
To make your vegan cheese sauce even creamier, add a dash of unsweetened plant-based milk (such as almond or soy) towards the end of cooking. This will help thin out the sauce a bit and make it easier to stir in with the pasta.
Try adding different spices or seasonings to give your mac and cheese a unique twist. A sprinkle of paprika, cayenne pepper or black pepper can add some kick, while a touch of Dijon mustard, garlic or lemon juice can lend some tanginess.
Finally, if you’re having trouble finding some of the ingredients at your local grocery store, try visiting Vegnews’ website for alternative options or substitutions. You may find that certain vegetables work just as well in place of others, or that different types of pasta can also be used.
With these tips in mind, you’re sure to create a mouthwatering vegan macaroni and cheese dish every time you make it!
As you work through the recipe, it’s normal to have some concerns or questions about how things are going. From issues with substitutes and heating instructions to nutritional concerns, we’ve compiled a list of frequently asked questions to address all your queries.
What is vegan mac and cheese made of?
You might think I’m nuts, but this vegan cheese recipe is made with cashews and nutritional yeast. Don’t be deceived by those simple ingredients – the cashews give it its velvety texture, while nutritional yeast brings in all the savory, cheesy flavors you’d expect from a classic cheese sauce. Trust me, you won’t even miss the dairy.
Is Kraft making a vegan mac and cheese?
It is now possible to enjoy a vegan version of the popular Kraft Mac and Cheese. The new plant-based recipe utilizes ingredients such as potato and pea protein to create a cheese sauce that is free of animal products.
Is Costco mac and cheese vegan?
The mac and cheese sold at Costco is free of meat but is not guaranteed to be vegetarian. Its cheese ingredients include “enzyme,” which can potentially contain rennet derived from the stomach of animals. Fortunately, vegan-friendly versions of Costco’s mac and cheese are available at certain locations for takeout and baking at home.
My dear friends and fellow food enthusiasts, I implore you not to shy away from trying this Vegnews Vegan Macaroni and Cheese recipe. It has been tried and tested by vegans and non-vegans alike, earning it the title of “the best vegan macaroni and cheese ever.”
Using a combination of raw cashews, vegetables, seasonings, and nutritional yeast, this recipe is a healthier alternative to traditional macaroni cheese. Plus, with its creamy texture and savory taste, you won’t even miss the dairy!
I understand that change can be daunting, but I urge you to take the leap into trying new things. It’s time to expand your culinary horizons and break down stereotypes about vegan food. This recipe may just become your new go-to for family dinners or potlucks.
So go ahead, visit the Vegnews website for this recipe and lots of other amazing options. And keep in mind the words of vegan influencer iamtabithabrown when she says she has “mastered vegan Costco mac and cheese,” which is a testament to how delicious vegan can be.
Thank you for reading this article, and happy cooking!
Vegnews Vegan Macaroni and Cheese Recipe
- 4 quarts water
- 1 tablespoon sea salt
- 8 ounces macaroni
- 4 slices bread, torn into large pieces
- 2 tablespoons non-hydrogenated margarine
- 1/3 cup non-hydrogenated margarine
- 2 tablespoons shallots, peeled and chopped
- 1 cup potato, peeled and chopped
- 1/4 cup carrot, peeled and chopped
- 1/3 cup onion, peeled and chopped
- 1 cup water
- 1/4 cup raw cashews
- 2 teaspoons sea salt
- 1/4 teaspoon garlic, minced
- 1/4 teaspoon Dijon mustard
- 1 tablespoon lemon juice, freshly squeezed
- 1/4 teaspoon black pepper
- 1/8 teaspoon cayenne
- 1/4 teaspoon paprika
- In a large pot, bring the water and salt to a boil. Add macaroni and cook until al dente. In a colander, drain pasta and rinse with cold water. Set aside.
- In a saucepan, add shallots, potatoes, carrots, onion, and water, and bring to a boil. Cover the pan and simmer for 15 minutes, or until vegetables are very soft.
- In a blender, process the cashews, salt, garlic, 1/3 cup margarine, mustard, lemon juice, black pepper, and cayenne. Add softened vegetables and cooking water to the blender and process until perfectly smooth.
- In a food processor, make breadcrumbs by pulverizing the bread and 2 tablespoons margarine to a medium-fine texture. Set aside.
- In a large bowl, toss the cooked pasta and blended cheese sauce until completely coated. Spread mixture into a 9 x 13 casserole dish, sprinkle with prepared breadcrumbs, and dust with paprika.
- Bake at 350 for 30 minutes or until the cheese sauce is bubbling and the top has turned golden brown.
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Jolo is a talented chef and food blogger with a passion for vegan and Caribbean flavors. From savory vegetarian dishes to tropical smoothies, Jolo’s Kitchen has something for everyone. Whether you’re looking for meat-free meals or creative Caribbean recipes, Jolo’s Kitchen is the perfect place for you.