The Best Vegan Mac and Cheese
Recipe information
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Cooking:
20 min.
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Servings per container:
4
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Source:

Ingredients for - The Best Vegan Mac and Cheese

1. Whole wheat elbow macaroni - 1 ¾ cups
2. Potatoes - 2
3. Onion, chopped - 1 small
4. Carrot, finely chopped - ½
5. Clove garlic, minced - 1
6. Water, or as needed - 2 tablespoons
7. Water - ¾ cup
8. Cashews - ½ cup
9. Soy milk - ¼ cup
10. Nutritional yeast - ¼ cup
11. Lemon juice - 1 tablespoon
12. Sea salt - 1 teaspoon
13. Ground paprika - 1 dash
14. Cayenne pepper - 1 dash
15. Water - 2 tablespoons
16. Chopped broccoli florets - 2 cups

How to cook deliciously - The Best Vegan Mac and Cheese

1. Stage

Bring a large pot of lightly salted water to a boil. Cook macaroni in the boiling water, stirring occasionally, until tender yet firm to the bite, about 8 minutes. Drain.

2. Stage

Place potatoes into a large pot and cover with salted water; bring to a boil. Reduce heat to medium-low and simmer until tender, about 20 minutes. Drain. Peel and finely chop potatoes when cool enough to handle.

3. Stage

Combine potatoes, onion, carrot, and garlic in a small pot over medium heat. Add 2 tablespoons water and cook until soft enough to blend and water is mostly evaporated, about 3 minutes. Remove from heat. Transfer sauce to a blender. Add 3/4 cup water, cashews, soy milk, nutritional yeast, lemon juice, salt, paprika, and cayenne. Cover the blender and hold lid down with a potholder; pulse a few times before leaving on to blend until smooth.

4. Stage

Heat 2 tablespoons water in a nonstick pan over medium heat. Add broccoli and cook until soft but still a little crunchy, about 5 minutes. Transfer to a large serving bowl. Pour sauce in and mix until thoroughly coated.