Meatless Monday (the Tuesday edition) – Vegan Veggie Mac -n- Cheese

Happy Meatless Monday Tuesday! My Mac -n- Cheese is adapted from this recipe by Isa Chandra. Had I known it was going to taste so good I would have taken pictures of the process, instead of just the final product. I admit I was skeptical, but Wow! It’s really, really yummy!

Vegan Veggie Mac -n- Cheese
Vegan Veggie Mac -n- Cheese

Ingredients:

  • 12oz pasta of your choice. I used Barilla Veggie Pasta – Elbows (hence the Veggie in the recipe name)
  • 1 cup raw cashews, soaked overnight, then drained
  • 1 bunch (approximately 6) scallions – both white and green parts, chopped
  • 1 Tbsp minced garlic
  • 1 1/2 cups vegetable broth/stock
  • 1 Tbsp Cornstarch
  • 1 tsp ground cumin
  • 1 tsp Chipotle chili powder
  • 2 Tbsp Nutritional Yeast
  • 2 Tbsp chopped cilantro (for garnish, optional)

Directions:

  1. Saute the scallions and garlic (I used vegetable spray) for about 5 minutes, then put in food processor.
  2. Add the cashews, veggie broth/stock, cornstarch, cumin, chili powder, and nutritional yeast to the food processor. Blend until smooth.
  3. Cook the pasta as per package instructions. Drain, then leave pasta in colander but return pot to stove and pour the “cheese sauce” in it.
  4. Heat over medium-low, stirring constantly until it thickens (should only take a minute or so), then pour the pasta back in and mix it all together.
  5. Top with fresh cilantro (optional) before serving.

Makes 6 (heaping 1 cup) servings with the following nutritional info, per serving:

veganveggiemacncheese

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18 thoughts on “Meatless Monday (the Tuesday edition) – Vegan Veggie Mac -n- Cheese

      1. Greg doesn’t like cheese. He will only eat it on pizza. We went to a vegan pizza place. They use the daiya cheese….we both had to pick it off. Ick!

      2. I’m glad we’re not the only ones that hate it. If the nutritional yeast tastes like parmesan (like I’ve read), I wouldn’t like that either.

  1. This recipe was a bit hit with the omnivores at my house! In fact, my daughter was disappointed that I took the leftovers to work with me! LOL I loved that this one is so easy to make as well.

    1. Yes, it was super easy! I soaked the cashews after I asked you about it, so by the time I made it, they blended right up with no problems :) Did you use the green chilies in yours? I was going to, but then discovered I didn’t have any – whoops!

  2. This looks amazing! I agree with you all, have yet to find the perfect vegan cheese. I *was* a huge cheese lover..sigh..and my standards are pretty high. The day they make a decent vegan Brie I’ll think I’ve died and gone to heaven. ;) My daughter got her hands on the new Field Roast cheese and said it’s amazing! No Whole Foods near me so I guess I won’t be trying it anytime soon.

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