Is there a good vegan substitute for the cashews? Might also increase the mustard powered but all in all a really good vegan mac and cheese. I added mushrooms to mine but it wouldn’t have made any difference to how nice this recipe was Before you pass this off as some vegan alternative to the “real deal,” let me just say I love cheese. For something this lackluster, and 500+ calories per serving, I’ll go with the real thing next time. This vegan mac and cheese recipe is incredibly creamy and remarkably cheese-like! Add 1-1/2 cups water, nutritional yeast, lemon juice and seasonings; cover and process until pureed, 3-4 minutes, scraping down sides as needed. I’m sorry you didn’t love this one, Christina. Also thought it had too much sauce for the pasta, didn’t use it all. I also threw in a little extra nutritional yeast to pump the flavor. Dog lover. Not as “cheesy” as I’d hoped, and lacked depth of flavor. I was wondering if you could use this recipe to make baked mac n cheese? We made no changes. Would I have to adapt it somehow to make it more suitable for baking? Raw works best to get the same creamy consistency. 5 ounces freshly grated white sharp light cheddar cheese (such as Cabot) (about 1 1/4 cups) 4 ounces freshly grated creamy Havarti cheese (about 1 cup) 2 tablespoons freshly grated Parmesan cheese. OMG this is amazing. Thanks for the great recipe, definitely going to make again! I’m guessing they add a texture to this recipe. I just want to make sure before I buy the narrow base. It really was amazing. Thank you so much Kate for this truly amazing dish. This vegan macaroni and “cheese” is so creamy and delicious, no one will miss the dairy! Add the onion and a pinch of salt and cook, stirring often, until the onion is tender and turning translucent, about 5 minutes. Often I add cauliflower to this recipe to make it even more yummy! Pour the sauce into the bowl of pasta. Hi Mili, you might be surprised by how much your diced onion comes to! The cashews in this recipe are cooked in hot liquid, so they’re softer and even easier to blend. Cover and let stand overnight. If you omit it, you might not need to use all of the sauce. My model with tweaks below. We will make it again! Give this totally plant-based – and sumptuously seasonal – recipe a go for something as hearty as it is healthy. Okay this recipe did not turn out too well for me because I used roasted cashews instead of raw cashews (my mistake) so it ended up super grainy. As a vegan, I haven’t tried this yet, Thanks to your post I could definitely try this one out maybe next weekend. I only added 1/4 teaspoon and it was pretty salty. The cashews don't blend up completely smooth, but will have a fine texture even after processing, which helps the sauce cling to the noodles. Thanks Kate! I didn’t have dry mustard, so I subbed for dijon. 1-year aged Manchego. Hi! Bring a large pot of lightly salted water to a boil. This is SuCh a GoOd recipe!! My son is allergic. I have to say, though, that I didn’t find I needed to add much salt. Broccoli to mac and cheese is awesome, a nice combination. I didnt have any of the powders but it still turned out amazing. Since we’re cooking the onion, it won’t make or break the recipe if you use a little more or less. 42. I don’t, sorry! Transfer to a food processor. I’m happy you loved it. !Thank you so much for the recipe! Let me know what you think when you try it! They’re a tough bunch and aren’t really open to healthier and/or vegan dishes, but this recipe is a keeper. Soaking your cashews will give you the creamy consistency you want for a cashew cheese … Things to Remember When Making Vegan Mac and Cheese. Hi Ladies! Super impressed! Haven’t tried this yet. I also didn’t have onion powder or dry mustard powder and I thought it was still tasty (but I bet it would be even better with those additions). Making this today. Wow! Hello Kate! Deliciously smooth and creamy. Cowsual 7 hours ago . Seems like this could be a base for a lot of recipes. It has less funk than the regular store-bought brand, so if you haven’t enjoyed nutritional yeast in the past, please give it a shot. I’ve made this twice. Add 1-1/2 cups water, nutritional yeast, lemon juice and seasonings; cover and process until pureed, 3-4 minutes, scraping down sides … I didn't soak the cashews overnight. I’ve been slowly working on this mac and cheese since I published my vegan queso recipe two months ago. Works fine both ways :). Stir to combine, and cook, stirring constantly, for about 1 minute to enhance their flavors. I hope you had a great Thanksgiving. Because we didn’t have broccoli I put in asparagus and peas and I also eat fish so we put in some canned tuna. Thank you! Definitely going to make again. I get migraines from nutritional yeast and from aged cheeses…any thoughts on what I could substitute? I also used roasted salted cashews instead of raw cashews. question – i am planning to follow these recipe and make this for dinner tonight, but i do not have nutritional yeast at the moment. The most successful weightloss I’ve had in the past was following a vegan diet. © Cookie and Kate 2010 - 2020. I used this recipe as a "base" to go from. It is a great alternative! I always prepare more of it and freeze the rest in little containers. Did you know that this seven-year-old vegetarian food blog did not have a macaroni and cheese recipe until today? I literally make this at least three times a month now. Also I had no garlic or onion powder so left these out and it didn’t feel like it lacked anything. It definitely wouldn’t develop that nice cheesy top like real cheese does. About ⋄ Contact ⋄ Cookbook ⋄ Recipes ⋄ Shop ⋄ Subscribe, Cookie and Kate receives commissions on purchases made through our links to retailers. Think super gooey, deliciously rich, and ultra creamy vegan mac and cheese that just so happens to be lightened up and healthier.. Fantastic vegan Mac & cheese! I tried this once, but I only had a stick blender. My husband and I ate almost all of it at one dinner.Very good recipe.. My health food store didn’t have raw cashews. I served it with sauted garlic mushrooms and a spinach salad yumyum. Thanks for the recipe! I kept tweaking the amounts and spices until we had just the right amount of sauce for one-half pound of pasta.