Making Vegan Mac and "Cheese"
Macaroni and cheese is a classic favorite for many, but is not considered vegan due to the milk and cheese. Use cashews and flavorings to mimic cheese in this dairy free version.
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I made this vegan dish for two very important people in my life; my father who literally thinks cheese is poison, and my best friend who is on a vegan journey for health reasons. It's very quick to make. The sauce is done in a food processor or blender in the same amount of time it takes to boil the macaroni. The taste is exquisite. I actually prefer this over regular cheese versions. I hope you give it a try!
Prep Time: 5 minutes
Cook Time: 15 minutes
Total Time: 20 minutes
Yield: 4 servings
- 1 pkg (12oz) pasta
- 1 cup raw cashews, soaked in water for at least 1 hour, then drained
- 1/2 cup water (more if needed)
- 2 Tbsp fresh lemon juice
- 3 Tbsp non-dairy milk (I used almond milk)
- 2 Tbsp white miso paste
- 1 tsp garlic powder
- 2 tsp onion powder
- 6 Tbsp nutritional yeast
- 1 tsp mustard
- 1/2 tsp freshly ground nutmeg
- 1/2 tsp cayenne powder (optional)
- Cook pasta per package directions.
- Blend the rest of the ingredients together in a blender or food processor. Start with 1/2 a cup of water while you puree. Add more if needed.
- Do a taste test before removing from blender. I decided I wanted a touch more garlic powder and nutritional yeast.
- Drain the pasta.
- Pour the "cheese" mixture into the bottom of a large serving bowl. Grate in fresh nutmeg.
- Toss in cooked pasta. Mix well and sprinkle with cayenne powder, if desired. Serve immediately.
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