How to Make Vegan Macaroni and Cheese

Three Methods:Pasta PreparationSauce PreparationCombine the Ingredients and Bake

This macaroni and cheese recipe works around the vegan dairy restriction by using creamy vegan margarine and fresh, zesty vegetables. Use this recipe to create a delicious, tangy, vegan-friendly macaroni and cheese dish.

Ingredients

Servings: 6

Pasta Preparation

  • 4 qt. water
  • 1 tbsp. sea salt
  • 8 oz. macaroni pasta noodles

Sauce Preparation

  • Bread, 4 slices, broken into large pieces
  • 1/3 cup non-hydrogenated margarine, plus 2 tbsp.
  • 1 shallot, peeled and finely diced
  • 1 cup red or yellow potatoes, peeled and chopped
  • 1/4 cup carrots, peeled and finely chopped
  • 1/3 cup onions, peeled and finely chopped
  • 1 cup water
  • 1/4 cup cashews, raw
  • 2 tsp. sea salt
  • 1/4 tsp. garlic, minced
  • 1/4 tsp. Dijon mustard
  • 1 tbsp. lemon juice, freshly squeezed

Optional Ingredients

  • 1/4 tsp. black pepper
  • 1/8 tsp. cayenne
  • 1/4 tsp. paprika

Method 1
Pasta Preparation

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    Preheat your oven to 350 °F (177 °C) and spray the casserole dish with cooking spray.
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    Meanwhile, bring the water to a boil in a large pot.
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    When the water comes to a boil, add the salt and pasta.
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    Stir the pasta with a wooden spoon so that it doesn't stick to the bottom of the pot.
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    Cook the pasta according to the instructions on the box and drain it using a colander.
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    Once the pasta is drained, add it back to the pot. Set aside.

Method 2
Sauce Preparation

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    Prepare all of your ingredients.
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    Using a food processor, grind the bread into bread crumbs.
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    Fill your medium saucepan halfway with water.
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    Add 2 teaspoons of margarine, the shallots, potatoes, carrots and onion to the pan.
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    Cover the pan and allow the vegetables to soften (about 15 minutes).
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    Blend the cashews, salt, garlic, 1/3 cup of margarine, the mustard, lemon juice, black pepper (optional), cayenne (optional) and softened vegetables into a paste using a blender set at the highest blend setting. This creates a sauce that tastes very similar to cheese sauce used in macaroni.

Method 3
Combine the Ingredients and Bake

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    Toss together the pasta and cheese sauce in the large pot you used to cook the pasta, ensuring that the pasta is well coated.
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    Add the coated pasta to the casserole dish and sprinkle it with the breadcrumbs.
  3. 3
    Dust the pasta with paprika (if desired) and bake it for 30 minutes. The dish is ready when the sauce bubbles and the top of the dish is golden brown.
  4. 4
    Plate and serve.

Tips

  • Store in the refrigerator for up to 4 days if covered.

Things You'll Need

  • Large pot
  • saucepan with lid
  • Food processor
  • Blender
  • Large bowl
  • Casserole dish
  • Colander
  • Wooden spoon

Article Info

Categories: Vegetarian