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 porties
Cuisine: vegan_world
Ingredients: 225 g macaroni uncooked; 120 g raw cashew soaked; 240 ml water; 0,25 kopje nutritional yeast; 15 ml lemon juice; 1 tl garlic powder; 0,5 tl onion powder; 1 tl dijon mustard; 1 el white miso paste; 0,5 tl smoked paprika; 1 tl salt; 0,25 tl 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.

Een origineel recept van Forkin

Totale tijd: 35 min
Porties: 4
Moeilijkheid: Gemiddeld
Per portie: 440 kcal

Vegetarisch

Allergeneninformatie: kan gluten, mosterd, soja, sulfieten en noten bevatten. Controleer bij een allergie altijd de verpakking van de ingrediënten.

Mise-en-place

Ingrediënten

225 gmacaroni, uncooked

sauce

120 graw cashew, soaked
240 mlwater
0,25 kopjenutritional yeast
15 mllemon juice
1 tlgarlic powder
0,5 tlonion powder
1 tldijon mustard
1 elwhite miso paste
0,5 tlsmoked paprika
1 tlsalt
0,25 tlblack pepper, freshly ground

Keukengerei

colander · high-speed blender · large pot

De bereidingswijze

Stap voor stap

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.
Ongeveer 10 min
Tip van de kok: 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.
Ongeveer 10 min
Tip van de kok: 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.
Ongeveer 2 min
4
Blend on high until the sauce is completely smooth and creamy, scraping down the sides as needed.
Ongeveer 3 min
Tip van de kok: 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.
Ongeveer 1 min
8
Serve immediately and enjoy your creamy vegan mac and cheese.
Tip van de kok: Garnish with fresh parsley or a sprinkle of extra smoked paprika if desired.

Per portie

Voedingswaarden

71%Score

Calorieën: 439,6kcal
Eiwit: 20,7g
Koolhydraten: 58,6g
Vet: 14,8g
Vezels: 5,5g
Suiker: 3,7g

Geschat op basis van de hoeveelheden ingrediënten in het recept. Waarden kunnen per merk en vervanging verschillen.

Goed bewaren

Bewaren

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

Opwarmen

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