Stir in thawed frozen peas, spinach, or steamed broccoli for a bright pop of green.Do This (Before Bed) And Burn Belly Fat All Night Long Of course, this vegan mac and cheese tastes good on its own, but adding extra veggies certainly doesn’t hurt. Use your favorite gluten-free pasta! I like to use brown rice elbow macaroni. Make spicy vegan mac and cheese by pureeing the sauce with 1 tablespoon pickled jalapeños or a chipotle pepper from a can of chipotles in adobo.

Or, for texture, stir in a handful of crumbled tempeh bacon bits! Blend 1/4 to 1/2 teaspoon smoked paprika, to taste, into the vegan cheese sauce for a smoky twist. An equal amount of diced carrot or butternut squash would work just as well. If you don’t have sweet potato on hand but you still want to try this recipe, don’t worry. Serve the vegan mac and cheese with a simple veggie side dish like roasted broccoli, roasted Brussels sprouts, lemon green beans, or roasted cauliflower. Stir to combine, adding the reserved pasta water, as needed, to loosen the sauce.

Finally, toss it all together! Return the cooked macaroni to the pot and add the cashew cheese.

Before you drain the pasta, set aside 1/2 cup of the starchy pasta water. Cook it according to the package directions, until al dente.

Next, cook the pasta. Bring a large pot of salted water to a boil and add the pasta.

Then, drain them, and add them to a blender with raw cashews, nutritional yeast, garlic, onion powder, apple cider vinegar, sea salt, water, and olive oil.

First, make the vegan cheese sauce. Simmer sweet potatoes and potatoes until tender.

It’s fun, yummy, and even healthy too! I think you’re going to love it. Apple cider vinegar, garlic, onion powder, and nutritional yeast perfect its cheesy taste.

The yellow potato gives it a delightful gooey texture, and the sweet potato makes it vibrant orange. The super creamy sauce still contains a small amount of cashews, but its base is blended yellow potato and sweet potato. In the past, I’ve made dairy-free mac and cheese with coconut milk, cauliflower, or a big scoop of cashews, but this recipe is my favorite by far. Even Jack, who’s a traditional mac and cheese devotee, will happily devour a bowl (or two) of this plant-based pasta any day. The creamy sauce is rich, luscious, and filled with nutty, tangy cheddar cheese flavor. It calls for a handful of ingredients that I almost always have on hand, it’s quick and easy, and it’s absolutely delicious. When I’m craving comfort food, this vegan mac and cheese recipe is the first thing I make.

Vegan roux for mac and cheese