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Best Ever Vegan Mac & Cheese
by
Legally Healthy Blonde
(IC: instagram)
6 servings
1 hr
I know. It's a bold claim, but I stand by what I said: this is THE best tasting vegan mac and cheese. Even better? No fake cheese required.
As much as I claim to be a pasta connoisseur, I'm even more so a connoisseur of mac & cheese. I'll eat it in any shape or form, but I'm picky about what makes really really good mac and cheese.
For me, I like stovetop macaroni and cheese, not baked. I prefer it creamy, not crunchy or crispy, and I want it to be very very saucy. This recipe totally delivers on saucy, creamy, and full of flavor.
Best Ever Vegan Mac & Cheese
Recipe details
Ingredients
- 2 medium-sized whole carrots roughly chopped
- 4 garlic cloves
- 1 medium shallot diced
- cup non-dairy milk (unsweetened)
- 1 vegetable bouillon cube or broth
- 1 lb. elbow macaroni
- dash of paprika, white pepper, onion powder, and curry powder
- tsp. mustard powder
- 1-2 tbsp. nutritional yeast
- 2 tbsp. white miso paste
- 1 cup almond milk yogurt
- cup cashew cream
- salt & chopped chives for finishing
Instructions
- Bring a large pot of water w/vegetable cube to a boil
- Add carrot and garlic to a roasting pan at 400 degrees, until garlic is soft
- When garlic is soft, finish cooking the carrots either by microwave or boil
- In a separate pan, sautee diced shallot
- Add elbow noodles to the pot, cook until water is absorbed by noodles (drain if necessary)
- Add cooked carrot, garlic, and shallot to a high power blender with a bit of water, blend until smooth and add the mixture to the sautee pan.
- Add non-dairy milk, almond milk yogurt, and cashew cream to the mixture
- Add all seasonings and salt throughout the process, stir until you reach desired consistency and taste
- Stir sauce into the finished noodles, serve, and top with chives and flaky salt
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Published November 19th, 2020 9:47 AM
Comments
Share your thoughts, or ask a question!
How much broth?
How much cashew cream please?