The Best Vegan Mac and Cheese Recipe – Women’s Health

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vegan mac ‘n’ cheese

Chelsea Kyle

If you’ve started eating a plant-based diet, chances are you’ve had a craving or two for comforting non-vegan dishes. Perhaps you’re hungry for your mom’s classic mac and cheese, with its super creamy sauce, funky, cheesy flavor and a crispy breadcrumb topping. But…that’s not exactly vegan-friendly. Enter: the Women’s Health test kitchen’s vegan answer to this nostalgic staple with the same luxe flavor and texture, without any of the cheese.  

A combo of garlic, mustard powder, cayenne pepper and nooch (a.k.a. the almighty nutritional yeast) create an epic cheesy flavor to rival any cheddar-filled pasta casserole. And the rich sauce gets its ultra-creamy texture from boiled and blended cashews. 

This vegan mac perfectly combines creamy sauce and a crunchy topping with the addition of olive oil-toasted panko breadcrumbs and parsley for some added freshness. Trust, you won’t miss a single bite of the mac and cheese from your childhood.

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Yields:

4


servings

Total Time:

0

hours

30

mins

1
tbsp.

plus 2 tsp olive oil

1


small onion, finely chopped

Kosher salt and pepper

2


cloves garlic, pressed

1
c.

cashews

1/3
c.

nutritional yeast

1/4
tsp.

mustard powder or 1 tsp Dijon

Pinch cayenne

12
oz.

short pasta (like cavattapi or medium shells)

1/3
c.

Panko

1/4
c.

fresh parsley, finely chopped

  1. Heat oven to 425F. Cook pasta per pkg directions; drain and transfer back to pot. In a small bowl, combine panko with 2 tsp oil and spread on a baking sheet and roast until golden brown; toss with parsley.
  2. Heat remaining Tbsp oil in a small saucepan on medium. Add onion 1/2 tsp each salt and pepper and cook covered, stirring occasionally until tender, 8 minutes. Stir in garlic and cook 1 minute. Remove from heat and stir in cashews, mustard powder and cayenne. Add 1½ cups water and bring the mixture to a boil. Reduce heat and simmer until cashews are tender, 10 to 12 minutes. 
  3. Transfer mixture a blender, add nutritional yeast and ½ cup water and puree until smooth. Transfer mixture back to saucepan and cook, stirring occasionally until thickened, 6 to 8 minutes. 
  4. Toss with pasta and serve sprinkled with parley crumbs.

vegan week this article is part of women's health's 2020 vegan week click here for more

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Source: Thanks https://www.womenshealthmag.com/food/a32853588/vegan-mac-and-cheese/