Craving a creamy, comforting bowl of mac and cheese but want to keep it plant-based? Look no further! This Vegan Stovetop Mac Cheese is not only easy to whip up in just 30 minutes, but it also delivers a rich, cheesy flavor that will satisfy even the most devoted cheese lovers. With just a handful of wholesome ingredients, you can create a dish that’s both indulgent and guilt-free. So grab your apron and get ready to impress your taste buds with this delightful vegan twist on a classic American favorite!
Prep Time: 10 mins
Cook Time: 20 mins
Total Time: 30 mins
Cuisine: American
Serves: 4 servings
Ingredients
- 8 oz elbow macaroni
- 1 cup cashews, soaked
- 1 cup nutritional yeast
- 1 tablespoon lemon juice
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- Salt to taste
- 2 cups water
- 1 tablespoon olive oil
- Chopped parsley for garnish
Instructions
- Begin by soaking the cashews in water for at least 2 hours, or overnight if possible. This will help soften them for blending.
- Once the cashews are soaked, drain and rinse them under cold water. Set aside.
- In a large pot, bring salted water to a boil. Add the elbow macaroni and cook according to package instructions until al dente, usually about 8-10 minutes. Stir occasionally to prevent sticking.
- While the pasta is cooking, prepare the cheese sauce. In a blender, combine the soaked cashews, nutritional yeast, lemon juice, garlic powder, onion powder, salt, and 2 cups of water.
- Blend the mixture on high speed until smooth and creamy. You may need to stop and scrape down the sides of the blender to ensure everything is well incorporated.
- Once the pasta is cooked, drain it and return it to the pot. Reduce the heat to low.
- Pour the cashew cheese sauce over the cooked macaroni in the pot. Stir well to combine, ensuring all the pasta is coated with the sauce.
- Cook the mac and cheese on low heat for an additional 5-7 minutes, stirring frequently. This will help the flavors meld together and thicken the sauce slightly.
- If the sauce is too thick, you can add a splash of water or plant-based milk to reach your desired consistency.
- Once heated through, remove from heat and drizzle with olive oil for added richness. Stir to combine.
- Serve the vegan stovetop mac and cheese warm, garnished with chopped parsley for a fresh touch.
- Enjoy your delicious, creamy vegan mac and cheese!
Tips
- Soak Your Cashews: For the creamiest texture, soak the cashews for at least 2 hours or overnight. This step is crucial for achieving a smooth cheese sauce.
- Season to Taste: Don’t be shy with the spices! Adjust the garlic and onion powder to your preference, and feel free to add a pinch of smoked paprika for a smoky flavor.
- Pasta Perfection: Make sure to cook the elbow macaroni until al dente. This will ensure that the pasta holds its shape and texture when combined with the creamy sauce.
- Blend Well: When blending the cheese sauce, take your time to blend until completely smooth. Scrape down the sides of the blender as needed to ensure all ingredients are well incorporated.
- Adjust Consistency: If the sauce turns out thicker than you’d like, simply add a splash of water or your favorite plant-based milk to reach your desired creaminess.
- Garnish for Flair: A sprinkle of chopped parsley not only adds a pop of color but also a fresh flavor that complements the richness of the dish.
- Serve Immediately: This dish is best enjoyed fresh off the stove, so serve it right away for the ultimate creamy experience!
Nutrition Facts
Calories: 380kcal
Carbohydrates: 45g
Protein: 18g
Fat: 20g
Saturated Fat: g
Cholesterol: 0mg
