In a medium cast iron skillet, add in 2 tablespoons of vegetable broth. Add in the onions and garlic, and for 2-3 minutes, or until fragrant and the onions become translucent. In a small steamer, steam the potatoes and optional carrots until fork tender, about 8 minutes. This super easy, nut free, ultra creamy vegan mac and cheese sauce is still the most made recipe on the blog- a close tie with the olive oil chocolate chip cookies. Creamy, addicting, and simple vegan Mac and cheese sauce made from one of my favorite ingredients- tahini!
Enjoy this healthy, vegan version of mac ‘n’ cheese. Creamy and nutty, cashews take centre stage, along with plant-based milk, vegan cheese and plenty of veg
This creamy vegan mac and cheese is a mouth-watering recipe that the whole family will love! Made with gluten free pasta and a delicious vegan cheese sauce that is made a few secret veggies and NO cashews. A healthy comfort food classic that’s ready in less than 30 minutes! Vegan, gluten free, dairy free, and nut free. How to make this vegan stovetop mac and cheese - step by step. Cook gluten-free pasta according to package directions. While the pasta is cooking, start the sauce by first melting vegan butter in a 2- or 3-quart saucepan over medium heat. Once the butter is melted, whisk in the chickpea flour to make a roux.
Dairy-free
Ingredients
- 500g macaroni
- vegan parmesan, grated, to serve
Homemade Vegan Mac And Cheese
For the sauce
- 100g cashew nuts
- 1 large carrot, cut into chunks
- 1 medium floury potato, cut into chunks
- 1 onion, roughly chopped
- 1 celery stick roughly chopped
- 150g sweet potato or butternut squash, cut into chunks
- 3 garlic cloves, roughly chopped
- 1 tsp dried oregano
- 1 tsp mustard powder
- 2 tbsp nutritional yeast (optional)
- 200ml plant-based milk
To bake
- 150g cherry tomatoes
- 50g wholemeal breadcrumbs
- a few basil leaves, finely chopped
- 50g vegan cheese, grated
Quick Vegan Mac And Cheese Nut Free
Method
Nut Free Vegan Mac And Cheese Recipe
- STEP 1
For the sauce, put the cashew nuts in a saucepan of water and bring to the boil. Boil for 5 mins, then add all the vegetables and the garlic. Continue to simmer for at least 10 mins until all the veg is tender.
- STEP 2
Drain and transfer to a blender. Add all the remaining sauce ingredients and season with salt. Blend until smooth.
- STEP 3
Bring a large pan of water to the boil and add a good pinch of salt. Tip in the macaroni and cook following pack instructions. Drain and mix with the vegetable sauce. If you like, sprinkle with vegan parmesan to serve. The macaroni cheese can be eaten like this or you can bake it in the oven.
- STEP 4
To bake the mac n cheese, heat the oven to 200C/180C fan/gas 6. Transfer to an ovenproof dish and stir through the tomatoes. Mix the breadcrumbs with the basil and vegan cheese, then scatter ver the top and bake for 25 mins until piping hot and bubbling.