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To make creamy vegan mac and cheese, you need some key items. Here’s what to gather: - 2 cups elbow macaroni - 1 cup raw cashews (soaked for 2 hours, drained) - 1 cup unsweetened almond milk - 1/4 cup nutritional yeast - 2 tablespoons lemon juice - 1 teaspoon garlic powder - 1 teaspoon onion powder - 1 teaspoon smoked paprika - Salt and pepper to taste - 1 tablespoon olive oil These ingredients work together to create a rich and creamy sauce. The cashews give the sauce a nice texture, while nutritional yeast adds a cheesy flavor. You can get creative with your vegan mac and cheese! Here are some fun add-ins and toppings: - 1/2 cup breadcrumbs (for topping) - Fresh parsley, chopped (for garnish) - Cooked vegetables like broccoli or spinach - Vegan protein sources like chickpeas or lentils Feel free to mix and match these options. They can add more flavor and nutrients to your dish. When looking for vegan cheese, you have some great choices. Here are a few brands that I recommend: - Daiya - Violife - Follow Your Heart - Kite Hill These brands offer tasty options that melt well. You can use them in your recipe or as a topping. Check the labels for flavors that you like best! For the full recipe, refer to the detailed instructions above. Enjoy your creamy vegan comfort food! To start, you need to cook the elbow macaroni. Fill a large pot with water and add salt. Bring it to a boil over high heat. Once boiling, add 2 cups of elbow macaroni. Cook it according to the package instructions until it is al dente. This usually takes about 7 to 9 minutes. When done, drain the macaroni in a colander. Set it aside for later. Next, let's make the cheese sauce. You will need a blender for this. First, take 1 cup of soaked cashews and add them to the blender. Make sure you drain the cashews after soaking them for 2 hours. Then, pour in 1 cup of unsweetened almond milk. Add 1/4 cup of nutritional yeast. This gives a cheesy flavor. Include 2 tablespoons of lemon juice, 1 teaspoon of garlic powder, 1 teaspoon of onion powder, and 1 teaspoon of smoked paprika. Don’t forget to add salt and pepper to taste. Blend everything until it is smooth and creamy. If the sauce is too thick, add more almond milk a little at a time. You want it to be just right. Now it's time to mix the pasta and sauce. In a large mixing bowl, add the cooked macaroni. Pour the creamy vegan cheese sauce over the pasta. Stir it well until every piece of macaroni is coated in the sauce. This is where the magic happens. You can see the pasta turn into a lovely vegan mac and cheese. If you want a baked version, preheat your oven to 350°F (175°C). Transfer your mac and cheese to a baking dish. In a small bowl, mix 1/2 cup of breadcrumbs with 1 tablespoon of olive oil. Sprinkle this mixture evenly over the top of the mac and cheese. Bake it for about 20 minutes. You want the top to be golden and crispy. If you want extra flavor, feel free to add more spices. Serve hot and enjoy your creamy vegan delight. For the full recipe, check out the instructions above. To make the cheese sauce just right, start with soaked cashews. Soaking them makes them creamy. Blend the cashews with almond milk. If the sauce is too thick, add more almond milk slowly. Keep blending until it’s smooth. You want it to coat the pasta well without being runny. Flavor is key in vegan mac and cheese. Use garlic powder and onion powder for a savory base. Smoked paprika adds a nice smoky taste. You can also try adding a pinch of cayenne for a kick. Always taste the sauce before mixing with pasta. Adjust salt and pepper to your liking. You can choose to bake or serve stovetop. Baking gives a crunchy top that many love. To bake, sprinkle breadcrumbs mixed with olive oil on top. Bake at 350°F for about 20 minutes. If you prefer a quick meal, just mix the pasta and sauce on the stovetop. Both ways are delicious, so choose what you like best! For the full recipe, check out the details above. {{image_2}} You can make this dish gluten-free by using gluten-free pasta. Many brands offer elbow macaroni made from rice or chickpeas. Just cook it the same way as regular pasta. The cheese sauce remains the same, so you don’t lose any creaminess. This option is great for those with gluten sensitivities. You can enjoy creamy textures without worry! If you want a nut-free sauce, try using sunflower seeds instead of cashews. Soak them for a few hours, just like the cashews. Blend them with the almond milk and spices. You may also use tahini for a different flavor. This still gives you that creamy texture without the nuts. It’s a tasty way to keep it safe for everyone! Adding veggies or protein can make your mac and cheese even better. You can stir in steamed broccoli, spinach, or peas for some greens. If you want protein, consider adding chickpeas or tofu. Cook them first, then mix them into the pasta and sauce. This will not only add flavor but also make your meal more filling. You can play around with different add-ins to find your favorite mix! To store leftover vegan mac and cheese, place it in an airtight container. Make sure to cool it down first. This helps keep the taste fresh. Store it in the fridge for up to four days. If you want to keep it longer, freezing is a great option. When reheating, the goal is to keep it creamy. You can use the microwave or stove. If using the microwave, heat it in short bursts. Stir between each burst to ensure even heating. If reheating on the stove, add a splash of almond milk. This helps restore the creamy texture. To freeze, let the mac and cheese cool completely. Scoop it into freezer-safe containers. Leave some space at the top, as it will expand. You should enjoy it within two months for the best taste. To thaw, move it to the fridge overnight before reheating. This way, you'll have a tasty meal ready to go! Check out the Full Recipe for more delicious details. For vegan mac and cheese, I recommend using elbow macaroni. This pasta shape holds the sauce well. You can also try cavatappi or shells for a fun twist. They add a nice texture and scoop up the creamy sauce. Yes, you can use other non-dairy milks. Options like soy, oat, or cashew milk work well. Choose unsweetened versions for the best flavor. Each milk brings its unique taste, so feel free to experiment a bit. Vegan mac and cheese lasts about 3 to 5 days in the fridge. Store it in an airtight container to keep it fresh. When you're ready to eat, just reheat it on the stove or in the microwave. Yes, this recipe is great for meal prep. You can make a big batch and store it in portions. Just reheat when you're ready to eat. It saves time and makes a quick, tasty meal. Check out the Full Recipe for more details! Vegan mac and cheese is easy with the right ingredients and steps. We covered key ingredients, from macaroni to tasty vegan cheese. You can customize it with your favorite add-ins. Follow the steps to make a creamy sauce, mix it with pasta, and bake it if you like. Remember to store leftovers well and reheat gently. This dish is great for meal prep and suits many diets. Enjoy experimenting with flavors and textures to find your favorite spin on this comfort food. Happy cooking!

Vegan Mac and Cheese

Discover the ultimate creamy vegan mac and cheese recipe that will satisfy your cheesy cravings without any dairy! Made with simple ingredients like cashews, almond milk, and nutritional yeast, this dish is a delightful twist on a classic favorite. Perfect for a comforting meal that everyone will love. Click through to explore the full recipe and impress your friends and family with this delicious vegan treat!
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Ingredients
  

2 cups elbow macaroni

1 cup raw cashews (soaked for 2 hours, drained)

1 cup unsweetened almond milk

1/4 cup nutritional yeast

2 tablespoons lemon juice

1 teaspoon garlic powder

1 teaspoon onion powder

1 teaspoon smoked paprika

Salt and pepper to taste

1 tablespoon olive oil

1/2 cup breadcrumbs (optional, for topping)

Fresh parsley, chopped (for garnish)

Instructions
 

Cook the Pasta: In a large pot, bring salted water to a boil. Add the elbow macaroni and cook according to package instructions until al dente. Drain and set aside.

    Prepare the Cheese Sauce: In a blender, combine the soaked cashews, almond milk, nutritional yeast, lemon juice, garlic powder, onion powder, smoked paprika, salt, and pepper. Blend until smooth and creamy. If the sauce is too thick, add more almond milk a little at a time until desired consistency is reached.

      Combine Pasta and Sauce: In a large mixing bowl, combine the cooked macaroni with the cheese sauce, stirring until the pasta is thoroughly coated.

        Optional Baking: If you like a baked version, preheat your oven to 350°F (175°C). Transfer the mac and cheese to a baking dish. In a small bowl, mix breadcrumbs with olive oil. Sprinkle the mixture evenly over the mac and cheese, then bake for 20 minutes until the top is golden and crispy.

          Serve: If serving immediately, transfer the mac and cheese to plates or bowls. Garnish with fresh parsley before serving. Enjoy your creamy vegan delight!

            Prep Time: 10 minutes | Total Time: 30 minutes | Servings: 4