Best 5 Vegan Macaroni And Yeast Recipes

VEGAN MAC AND CHEESE

Steps:

• Rinse cashews in cold water. Place in a large bowl; add water to cover by 3 in. Cover and let stand overnight., Cook macaroni according to package directions. Drain and rinse cashews, discarding liquid. Transfer to a food processor. Add 1-1/2 cups water, nutritional yeast, lemon juice and seasonings; cover and process until pureed, 3-4 minutes, scraping down sides as needed., Drain macaroni; return to pan. Stir in cashew mixture. Cook and stir over medium-low heat until heated through. Sprinkle with additional paprika if desired.

EASY VEGAN NUTRITIONAL YEAST PASTA

Steps:

• Gather the ingredients.
• Cook pasta according to package instructions.
• Heat oil over low heat, then stir in flour to make a paste.
• Slowly add soy milk and heat, stirring frequently, until slightly thickened.
• Stir in nutritional yeast, mustard, garlic, and salt.
• Cook for a minute or two, then stir in cooked pasta. Adjust seasonings to taste.

VEGAN MACARONI AND YEAST

Steps:

• Pre-heat oven to 350.
• Boil noodles according to package directions, then drain.
• Add the jar of Vegenaise.
• Add the yeast.
• Add the salt and pepper.
• Stir well while adding milk substitute until creamy.
• Transfer to baking dish.
• Sprinkle bread crumbs on top.
• Bake uncovered for 30 minutes or until golden brown.

VEGAN POBLANO MACARONI AND CHEESE

Steps:

• Add the cashews to a small bowl and cover with hot tap water to soak for 20 minutes. Drain and set aside.
• Meanwhile, combine the potatoes and carrot in a medium pot with 4 cups water, salt liberally, and bring to a boil over medium heat. Cook until the vegetables are fork-tender, 15 to 20 minutes. Reserve 1½ cups of the cooking liquid, then drain.
• While the potatoes and carrots cook, bring 8 cups water in a medium pot to a boil over high. Salt liberally, add the elbow pasta and cook until al dente according to package directions. Drain and return to the pot.
• While the potatoes and pasta cook, char the chiles: Place the poblano chiles and jalapeño, if using, directly on the grate of a gas burner and turn the heat to high. Cook, using heatproof tongs to turn the chiles so they blister and blacken on all sides, 8 to 10 minutes. Set aside to cool. Remove the stems and seeds and discard, then slice the chiles and set aside a few for garnish.
• Working in batches if necessary, blend the potatoes, carrot, cashews, chiles, nutritional yeast and the reserved potato cooking water until smooth. Taste and season with salt. Add the sauce to the pasta and stir to coat. Turn the heat to low and let sit for about 5 minutes so the pasta absorbs some of the sauce. Serve hot, garnished with the reserved chiles.

THE BEST VEGAN MACARONI AND CHEESE EVER

Steps:

• Preheat oven to 350°F.
• Boil water in a big pot for the pasta.
• All of the ingredients sans pasta can easily go in a blender (liquid and powdered) -- this is by far the easiest way.
• Once pasta is cooked, drain and put it in the baking pan pour the cheese sauce over the pasta.
• Bake until the top of the pasta looks slightly browned and crispy about 15 minutes.