Main Course

Creamy Vegan Mac and Cheese

Name: Creamy Vegan Mac and Cheese
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Yield: 4 racions
Cuisine: vegan_world
Ingredients: 225 g macaroni uncooked; 120 g raw cashew soaked; 240 ml water; 0,25 tassa nutritional yeast; 15 ml lemon juice; 1 ct garlic powder; 0,5 ct onion powder; 1 ct dijon mustard; 1 cs white miso paste; 0,5 ct smoked paprika; 1 ct salt; 0,25 ct black pepper freshly ground

This creamy vegan mac and cheese uses cashews and nutritional yeast to create a rich, cheesy sauce without any dairy. It's a comforting and satisfying dish that's surprisingly easy to make.

Una recepta original de Forkin

Temps total: 35 min
Racions: 4
Dificultat: Mitjana
Per ració: 440 kcal

Vegetariana

Informació sobre al·lèrgens: pot contenir gluten, mostassa, soja, sulfits i fruits de closca. Si teniu al·lèrgies, comproveu sempre els envasos dels ingredients.

Preparació prèvia

Llista d’ingredients

225 gmacaroni, uncooked

sauce

120 graw cashew, soaked
240 mlwater
0,25 tassanutritional yeast
15 mllemon juice
1 ctgarlic powder
0,5 ctonion powder
1 ctdijon mustard
1 cswhite miso paste
0,5 ctsmoked paprika
1 ctsalt
0,25 ctblack pepper, freshly ground

Estris

colander · high-speed blender · large pot

Elaboració

Pas a pas

1
If your cashews are not already soaked, place them in a heatproof bowl and cover with boiling water. Let them soak for at least 10 minutes, then drain thoroughly.
Uns 10 min
Nota de cuina: Soaking cashews helps them blend into a super smooth, creamy sauce.
2
Cook the macaroni according to package directions in a large pot of salted boiling water until al dente.
Uns 10 min
Nota de cuina: Do not overcook the pasta, as it will continue to cook slightly when mixed with the hot sauce.
3
While the macaroni cooks, combine the soaked and drained cashews, water, nutritional yeast, lemon juice, garlic powder, onion powder, Dijon mustard, white miso paste, smoked paprika, salt, and black pepper in a high-speed blender.
Uns 2 min
4
Blend on high until the sauce is completely smooth and creamy, scraping down the sides as needed.
Uns 3 min
Nota de cuina: Blend for at least 2-3 minutes to ensure there are no cashew bits left.
5
Drain the cooked macaroni well and return it to the pot.
6
Pour the prepared cashew cheese sauce over the hot macaroni.
7
Stir well to coat all of the macaroni evenly with the sauce.
Uns 1 min
8
Serve immediately and enjoy your creamy vegan mac and cheese.
Nota de cuina: Garnish with fresh parsley or a sprinkle of extra smoked paprika if desired.

Per ració

Nutrició

71%Puntuació

Calories: 439,6kcal
Proteïnes: 20,7g
Hidrats de carboni: 58,6g
Greixos: 14,8g
Fibra: 5,5g
Sucre: 3,7g

Estimació basada en les quantitats dels ingredients. Els valors poden variar segons les marques i les substitucions.

Conservació

Com conservar-ho

Store leftover mac and cheese in an airtight container in the refrigerator.

Com reescalfar-ho

Reheat gently on the stovetop with a splash of water or plant milk to restore creaminess, or in the microwave.