![easy vegan mac and cheese no cashews easy vegan mac and cheese no cashews](https://i.pinimg.com/originals/43/ef/e1/43efe141cea3d7eb7ae926f1e71c16a6.jpg)
Cornstach: Could be replace with tapioca starch or potato starch.Make sure to use unsweetened milk though. Plant Milk: You could use any non-dairy milk you like such as soy, oat milk or almond milk.(Vegan) Parmesan: Adds some additional cheesy flavor and should not be omitted! Could be replaced by another other type of strong flavoured, dairy-free cheese such as (vegan) cheddar.The combination of nutritional yeast and parmesan is responsible for the cheesy taste of this recipe. Nutritional Yeast: It can usually be bought in any bigger grocery stores or health food stores.You could use a veggie stock cube or homemade vegetable stock. Vegetable Broth: I used store bought vegetable powder dissolved in water.Use gluten-free pasta to keep this recipe gluten-free. I used whole wheat pasta! Also make sure to use vegan macaroni to keep this recipe vegan. However, this recipe works with any type of pasta. Pasta: Macaroni pasta is used in traditional mac and cheese.(PS: there's no cutting and oven involved) Alternatively, you could used canned pumpkin or our super quick Homemade Pumpkin Puree. Using frozen pumpkin is what makes this recipe so quick and easy. Frozen Pumpkin Cubes: Pumpkin is the key ingredient in this recipe.Garlic: Garlic powder could be used instead.Serve with storebought or Homemade Vegan Parmesan and enjoy! The amount of salt needed depends on how salted your veggie broth is.īring to boil, then reduce heat and let simmer for about 5 minutes until sauce thickens slightly. This will help thicken the sauce.Īdd the sauce from the blender to the saucepan (the same that you roasted the garlic in) and add dissolved corn starch, parmesan, olive oil, salt and pepper. In the meantime, dissolve corn starch in ¼ cup of water. While the pasta is cooking, add pumpkin cubes, plant milk, veggie broth, nutritional yeast and garlic to a blender and blend until smooth. Heat some olive oil in a pan over medium heat. Don’t overcook (make sure they’re al dente). Add in the onions and garlic, and for 2-3 minutes, or until fragrant and the onions become translucent. Start by cooking your pasta in a large pot in salted water according to package instructions. In a medium cast iron skillet, add in 2 tablespoons of vegetable broth.
#EASY VEGAN MAC AND CHEESE NO CASHEWS HOW TO#
How to Make Vegan Mac and Cheese (Without Cashews)
![easy vegan mac and cheese no cashews easy vegan mac and cheese no cashews](https://zenandzaatar.com/wp-content/uploads/2017/04/best-ever-vegan-sweet-potato-mac-and-cheese-7-copy-scaled.jpg)
But it is yummy, and creamy, and my son (who has no idea what cheese tastes like and hates sauce on his pasta) was happy to eat it, so I am calling it a success! I’ll be completely honest with you – no matter what your friends say when they share the video, no, it doesn’t taste exactly like real cheese, just like it was not blessed by unicorns. I’m not going to get into the details of the ‘worst’.īut I have not given up, and I just tried a new recipe based on that one with the nifty looking video that is all over Facebook, and have to say it turned out pretty great. At best the results were edible but tasted more like pasta with salad dressing. And I’ve been experimenting for a couple of years now with various vegan mac and cheese recipes to recreate that cheesy, gooey goodness for my son, which has lead to one disappointment after another. I love cheesy, gooey macaroni and cheese.