Best 2 Creamy Vegan Mac Cheese Recipes

Indulge in a creamy and flavorful culinary experience with our exquisite vegan mac and cheese recipes. Crafted with the finest plant-based ingredients, these dishes offer a symphony of textures and tastes that will tantalize your palate. From the classic stovetop mac and cheese to the innovative baked version, each recipe is a testament to the versatility and deliciousness of vegan cuisine. Whether you're a seasoned vegan or simply seeking a healthier alternative, these recipes are sure to impress and satisfy. Embark on a culinary journey with us and discover the delectable world of vegan mac and cheese.

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THE BEST VEGAN MAC AND CHEESE

The Best Vegan Mac and Cheese image

This delicious creamy mac and cheese recipe is 100% vegan, free of any oil, and made with no-fuzz ingredients in just 15 minutes or less! Kids and omnivores love it, guaranteed.

Provided by nutriciously

Categories Main Dish Recipes Pasta

Time 1h5m

Yield 4

Number Of Ingredients 16

Ingredients

1 ¾ cups whole wheat elbow macaroni
2 potatoes
1 small onion, chopped
½ carrot, finely chopped
1 clove garlic, minced
2 tablespoons water, or as needed
¾ cup water
½ cup cashews
¼ cup soy milk
¼ cup nutritional yeast
1 tablespoon lemon juice
1 teaspoon sea salt
1 dash ground paprika
1 dash cayenne pepper
2 tablespoons water
2 cups chopped broccoli florets

Steps:

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.
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.
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.
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.

Nutrition Facts : Calories 325.6 calories, Carbohydrate 51.8 g, Fat 9.2 g, Fiber 8.6 g, Protein 14.5 g, SaturatedFat 1.7 g, Sodium 586.1 mg, Sugar 3.9 g

CREAMY VEGAN MAC & CHEESE

Creamy Vegan Mac & Cheese image

A creamy cashew-based sauce which gets its gooey texture from blended potato! I like to top it with breadcrumbs and send it for a brief grilling in the oven to crisp them up but you can leave that step out if you'd like.

Provided by Izy Hossack

Categories Vegan

Time 50m

Yield 4-6 serving(s)

Number Of Ingredients 15

Ingredients

6 tablespoons olive oil
1 large white onion, peeled and sliced
3/4 cup cubed peeled potato
1 cup cashews
1 1/2 cups water
1 teaspoon smoked paprika
1 teaspoon garlic granules
3 tablespoons nutritional yeast
1 tablespoon soy sauce or 1 tablespoon miso
1 teaspoon mustard
2 teaspoons apple cider vinegar or 2 teaspoons lemon juice
salt
black pepper
1/4 cup breadcrumbs
14 ounces dried macaroni noodles

Steps:

Heat 4 tbsp of the olive oil in a large pot over a medium-low heat. Add the onion to the pot and saute until it starts to brown slightly - about 10 minutes. Add the potato, cashews, water, smoked paprika, garlic granules, nutritional yeast, soy sauce/miso, and mustard to the pot.
Bring to the boil and turn down to simmer - leave for 15 minutes so that the potatoes and cashews can soften.
Pour the contents of the pot into the jug of a high-speed blender along with the apple cider vinegar and blitz until completely smooth, adding more water if needed to get the right sauce texture. Taste and season with salt and black pepper.
Cook the pasta in a large pot of well-salted boiling water according to the package directions. Drain and return the pasta to the pot. Pour the sauce in and stir together - taste again and add more salt and pepper if needed. Tip into an oven-proof serving dish.
Preheat your oven grill to the highest setting.
Toss the breadcrumbs with the remaining 2 tbsp of olive oil and a pinch of salt. Sprinkle the breadcrumbs over the pasta. Place the pasta under the grill in the oven and let it crisp up the breadcrumbs - this will only take a couple of minutes so watch it carefully.
Serve immediately.

Tips:

For a richer flavor, use a combination of nutritional yeast and white miso paste.
To make the sauce extra creamy, add a splash of oat milk or almond milk.
If you like a little spice, add a pinch of cayenne pepper or paprika.
For a cheesy crust, sprinkle the top of the mac and cheese with bread crumbs or panko breadcrumbs before baking.
To save time, use pre-cooked pasta.

Conclusion:

This creamy vegan mac and cheese is the perfect comfort food. It's made with simple ingredients and can be easily customized to your taste. Whether you like it spicy, cheesy, or tangy, this recipe is sure to please. So next time you're craving a hearty and satisfying meal, give this vegan mac and cheese a try. You won't be disappointed!