Vegan mac and cheese

Vegan mac and cheese

Based on 19 ratings
Christian Ruß

Christian Ruß

Test Kitchen Manager and Chef at Kitchen Stories

instagram.com/deepfriedtiger

"I’m not vegan, but really enjoyed this cheese-free version of “mac and cheese” made with boiled vegetables and nuts. I’m convinced that anyone who tries this will be as enthusiastic as I was, whether you’re vegan or not. You could use any pasta for this recipe, but I’d recommend conchiglie rigate, which’ll cradle the creamy sauce perfectly."

Difficulty

Easy 👌

Preparation

45 min

Baking

0 min

Resting

0 min

Ingredients

2Servings
175 g
pasta
100 g
potatoes
30 g
carrots
½
onion
40 g
cashews
10 g
macadamia nuts
1 cloves
garlic
½ tsp
starch
¼ tsp
smoked paprika powder
2 tbsp
nutritional yeast
tsp
ground turmeric
½ tsp
sugar
¾ tsp
salt
1 tbsp
lemon juice
½ tbsp
mustard
½ tbsp
olive oil
100 ml
almond milk
100 g
peas (frozen)
salt
MetricImperial

Utensils

cutting board, peeler, knife, 2 pots, 2 sieves, food processor

How-To Videos

homemade-almond-milk

Homemade almond milk

how-to-cut-an-onion

How to cut an onion

3-easy-ways-to-juice-a-lemon

3 easy ways to juice a lemon

Nutrition per serving

Cal664
Fat19 g
Protein28 g
Carb101 g
  • Step 1/4

    Peel and dice potatoes, carrots, and onion. Add them to a pot of cold water, season with salt, then bring to a boil. Reduce heat to medium and let simmer for approx. 15 - 20 min., or until the potatoes are fork-tender. Before draining, reserve 100 ml (0.5 cup) of the cooking water and set aside.
    • 100 g potatoes
    • 30 g carrots
    • ½ onion
    • salt
    • cutting board
    • peeler
    • knife
    • pot
    • sieve

    Peel and dice potatoes, carrots, and onion. Add them to a pot of cold water, season with salt, then bring to a boil. Reduce heat to medium and let simmer for approx. 15 - 20 min., or until the potatoes are fork-tender. Before draining, reserve 100 ml (0.5 cup) of the cooking water and set aside.

  • Step 2/4

    Add drained cooked vegetables, soaked cashews and macadamia nuts, garlic, starch, smoked paprika, nutritional yeast, ground turmeric, sugar, salt, lemon juice, mustard, olive oil, almond milk, and reserved cooking water to a food processor. Blend until smooth.
    • 40 g cashews
    • 10 g macadamia nuts
    • 1 cloves garlic
    • ½ tsp starch
    • ¼ tsp smoked paprika powder
    • 2 tbsp nutritional yeast
    • tsp ground turmeric
    • ½ tsp sugar
    • ¾ tsp salt
    • 1 tbsp lemon juice
    • ½ tbsp mustard
    • ½ tbsp olive oil
    • 100 ml almond milk
    • food processor

    Add drained cooked vegetables, soaked cashews and macadamia nuts, garlic, starch, smoked paprika, nutritional yeast, ground turmeric, sugar, salt, lemon juice, mustard, olive oil, almond milk, and reserved cooking water to a food processor. Blend until smooth.

  • Step 3/4

    Cook pasta in a pot of boiling salted water according to package instructions. Approx. 2 min. before the end of the cooking time, add frozen peas to the pot. Drain both in a sieve.
    • 175 g pasta
    • 100 g peas (frozen)
    • salt
    • pot
    • sieve

    Cook pasta in a pot of boiling salted water according to package instructions. Approx. 2 min. before the end of the cooking time, add frozen peas to the pot. Drain both in a sieve.

  • Step 4/4

    Add the cheesy saucy to the empty pot where the pasta was cooking in and heat for approx. 1 - 2 min. over medium-low heat. Add drained pasta and peas to the sauce, and toss to coat. Enjoy!

    Add the cheesy saucy to the empty pot where the pasta was cooking in and heat for approx. 1 - 2 min. over medium-low heat. Add drained pasta and peas to the sauce, and toss to coat. Enjoy!

  • Enjoy your meal!

    Vegan mac and cheese

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