We can all agree that when we were growing up, there was nothing more comforting than a big bowl of hot, gooey mac n cheese. And to this day, it still is, even its plant-based version!
Add this recipe to your vegan diet plan to spice things up now and then.
INGREDIENTS
8 ounces whole-grain macaroni elbows
1 head of broccoli, florets cut into small bites (about 1 ½ to 2 cups), optional*
1 ½ tablespoons avocado oil or extra-virgin olive oil
1 small yellow onion, chopped (about 1 ½ cups)
1 cup peeled and grated russet potato (4 ounces, about 1 small or ½ medium potato), preferably organic
3 cloves garlic, pressed or minced
½ teaspoon garlic powder
½ teaspoon onion powder
½ teaspoon dry mustard powder
½ teaspoon fine sea salt, more to taste
Small pinch of Frontier Co-op red pepper flakes
⅔ cup raw cashews**
1 cup water, more as necessary
¼ cup Frontier Co-op nutritional yeast
2 to 3 teaspoons apple cider vinegar or distilled white vinegar, to taste
INSTRUCTIONS
1. Bring a large pot of salted water to boil for the pasta. Cook according to package directions. If using broccoli, stir it into the pot when just 2 to 3 more minutes remain. Drain, and transfer the contents to a large serving bowl.
2. Meanwhile, in a medium-to-large saucepan, warm the oil over medium heat. Add the onion and a pinch of salt and cook, stirring often, until the onion is tender and turning translucent, about 5 minutes.
3. Add the grated potato, garlic, garlic powder, onion powder, mustard powder, salt, and red pepper flakes. Stir to combine, and cook, constantly stirring, for about 1 minute to enhance their flavors.
4. Add the cashews and water, and stir to combine. Let the mixture come to a simmer. Continue simmering, stirring frequently and reducing heat as necessary to avoid a rapid boil, until the potatoes are completely tender and cooked through about 5 to 8 minutes.
5. Carefully pour the mixture into a blender. Add the nutritional yeast and two teaspoons vinegar. Blend until the mixture is completely smooth, about 2 minutes, stopping to scrape down the sides if necessary. If the mixture won’t blend easily or if you would prefer a thinner consistency, add water in ¼ cup increments, blending after each one.
6. Taste, and blend in additional salt until the sauce is utterly irresistible (I typically add at least another ½ teaspoon). If it needs a little more zip, add the remaining teaspoon of vinegar. Blend again.
7. Pour the sauce into the bowl of pasta. Stir until well combined, and serve immediately. Leftovers keep well, chilled and covered, for 3 to 4 days. Gentle reheat, adding a tiny splash of water if necessary to loosen up the sauce.
Recipe adapted from https://cookieandkate.com/vegan-mac-and-cheese-recipe/ and https://cookieandkate.com/vegan-queso-recipe/
Interested in great recipes like this? Subscribe to vegan culinary cruises for more updates and recipes to brighten up your plate.
Add this recipe to your vegan diet plan to spice things up now and then.
INGREDIENTS
8 ounces whole-grain macaroni elbows
1 head of broccoli, florets cut into small bites (about 1 ½ to 2 cups), optional*
1 ½ tablespoons avocado oil or extra-virgin olive oil
1 small yellow onion, chopped (about 1 ½ cups)
1 cup peeled and grated russet potato (4 ounces, about 1 small or ½ medium potato), preferably organic
3 cloves garlic, pressed or minced
½ teaspoon garlic powder
½ teaspoon onion powder
½ teaspoon dry mustard powder
½ teaspoon fine sea salt, more to taste
Small pinch of Frontier Co-op red pepper flakes
⅔ cup raw cashews**
1 cup water, more as necessary
¼ cup Frontier Co-op nutritional yeast
2 to 3 teaspoons apple cider vinegar or distilled white vinegar, to taste
INSTRUCTIONS
1. Bring a large pot of salted water to boil for the pasta. Cook according to package directions. If using broccoli, stir it into the pot when just 2 to 3 more minutes remain. Drain, and transfer the contents to a large serving bowl.
2. Meanwhile, in a medium-to-large saucepan, warm the oil over medium heat. Add the onion and a pinch of salt and cook, stirring often, until the onion is tender and turning translucent, about 5 minutes.
3. Add the grated potato, garlic, garlic powder, onion powder, mustard powder, salt, and red pepper flakes. Stir to combine, and cook, constantly stirring, for about 1 minute to enhance their flavors.
4. Add the cashews and water, and stir to combine. Let the mixture come to a simmer. Continue simmering, stirring frequently and reducing heat as necessary to avoid a rapid boil, until the potatoes are completely tender and cooked through about 5 to 8 minutes.
5. Carefully pour the mixture into a blender. Add the nutritional yeast and two teaspoons vinegar. Blend until the mixture is completely smooth, about 2 minutes, stopping to scrape down the sides if necessary. If the mixture won’t blend easily or if you would prefer a thinner consistency, add water in ¼ cup increments, blending after each one.
6. Taste, and blend in additional salt until the sauce is utterly irresistible (I typically add at least another ½ teaspoon). If it needs a little more zip, add the remaining teaspoon of vinegar. Blend again.
7. Pour the sauce into the bowl of pasta. Stir until well combined, and serve immediately. Leftovers keep well, chilled and covered, for 3 to 4 days. Gentle reheat, adding a tiny splash of water if necessary to loosen up the sauce.
Recipe adapted from https://cookieandkate.com/vegan-mac-and-cheese-recipe/ and https://cookieandkate.com/vegan-queso-recipe/
Interested in great recipes like this? Subscribe to vegan culinary cruises for more updates and recipes to brighten up your plate.
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