This vegan mac and cheese recipe is incredibly creamy and remarkably cheese-like! You won’t believe how delicious dairy-free mac and cheese can be.
Nutritional yeast is key, in addition to the grated potato. It offers some cheesy flavour and colour.
Vegans, dairy-free friends and cheese lovers who crave a more redeeming mac and cheese recipe, this recipe is for you.
INGREDIENTS:
- 250g whole-grain macaroni elbows
- 1 head of broccoli (florets cut into small bites)
- 1 ½ tbsp avocado oil or extra-virgin olive oil
- 1 small yellow onion (chopped)
- 1 small peeled and grated russet potato
- 3 cloves garlic (minced)
- ½ tsp garlic powder
- ½ tsp onion powder
- ½ tsp dry mustard powder
- ½ tsp fine sea salt
- Small pinch of red pepper flakes
- 90g raw cashews
- 1 cup water (more as necessary)
- 15g nutritional yeast
- 2 to 3 tsp apple cider vinegar or distilled white vinegar
PREP TIME:
- 15 min
COOKING TIME:
- 25 min
DIFFICULTY:
- Easy
PREPARATION:
1. Bring a large pot of salted water to boil for the pasta. Cook according to package directions.
2. If using broccoli, stir it into the pot when just 2 to 3 more minutes remain. Drain and transfer the contents to a large serving bowl.
3. Meanwhile, in a medium pot, warm the oil over medium heat. Add the onion and a pinch of salt and cook, stirring often, until the onion is tender and turning translucent, about 5 minutes.
4. Add the grated potato, garlic, garlic powder, onion powder, mustard powder, salt and red pepper flakes. Stir to combine and cook, stirring constantly, for about 1 minute to enhance their flavours.
5. Add the cashews and water, and stir to combine. Let the mixture come to a simmer. Continue simmering, stirring frequently and reducing heat as necessary to avoid a rapid boil, until the potatoes are completely tender and cooked through about 5 to 8 minutes.
6. Carefully pour the mixture into a blender. Add the nutritional yeast and 2 teaspoons of vinegar. Blend until the mixture is completely smooth, about 2 minutes, stopping to scrape down the sides if necessary. If the mixture won’t blend easily or if you would prefer a thinner consistency, add water in ¼ cup increments, blending after each one.
7. Taste and blend in additional salt until the sauce is utterly irresistible. If it needs a little more zip, add the remaining teaspoon of vinegar. Blend again.
8. Pour the sauce into the bowl of pasta. Stir until well combined, and serve immediately.
TIPS:
Leftovers keep well, chilled and covered, for 3 to 4 days. Gentle reheat, adding a tiny splash of water if necessary to loosen up the sauce.
You can omit the broccoli altogether, or replace it with finely chopped kale or peas (about 1 ½ cups). If you omit it, you might not need to use all of the sauce.