Vegan white cheddar mac and cheese recipe

However, if you do try it, I would be curious! Can you recommend a substitute for the cashews? Hi Robin! Cashews are really what make this sauce creamy and cheese-like. There is a recipe I found on YouTube that uses rolled oats rather than nuts and makes a pretty nice cheesy sauce. Only thing I will warn you is that her recipe makes 64 oz. My Blendtec blender with the regular sized container does not hold that much, so I made a one-half recipe and that worked out great! Im sharing this with everyone!!! This was amazing!

Oops forgot to mention I omitted the broccoli in favor of the mushrooms. Best grown up mac and cheese! Is there a substitute for the cashew? I have 30 intolerances and it would be awesome if I could make this. I am looking for a recipe for my very picky 7 year old who is allergic to dairy and gluten, and many other foods. Can anyone tell me how this compares? You are right, it truly is amazing!

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We added cayenne for an extra kick. OMG this was so good. I also felt much healthier indulging in this delicious pasta than eating some box mac and cheese. I was super turned off by my first few vegan macs I tried, but this is soooo good.

White cheddar mac and cheese ingredients

Cookie and Kate receives commissions on purchases made through our links to retailers. All rights reserved. Our cookbook, Love Real Food, is here! Instructions 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. Meanwhile, in a medium-to-large saucepan, warm the oil over medium heat.

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Add the onion and a pinch of salt and cook, stirring often, until the onion is tender and turning translucent, about 5 minutes. Add the grated potato, garlic, garlic powder, onion powder, mustard powder, salt and red pepper flakes. Stir to combine, and cook, stirring constantly, for about 1 minute to enhance their flavors. 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. Carefully pour the mixture into a blender. Add the nutritional yeast and 2 teaspoons vinegar. Blend until the mixture is completely smooth, about 2 minutes, stopping to scrape down the sides if necessary. If it needs a little more zip, add the remaining teaspoon of vinegar.


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Blend again. 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. Notes Recipe adapted from my vegan queso.

The information shown is an estimate provided by an online nutrition calculator. Please let me know how it turned out for you! Leave a comment below and share a picture on Instagram with the hashtag cookieandkate.

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