Creamiest EVER Vegan Mac 'n' Cheese Recipe (Deliciously Cheesy)
This vegan Mac 'n' Cheese recipe will satisfy you just as much as any non-plant based version. This is COMFORT food and perfect for those days when you just want a creamy, carb-rich meal.
Equipment
- High speed blender
- Large saucepan
- Small saucepan
Ingredients
- 300 g gluten free Penne pasta such as chickpea Brown rice or corn (corn seems to hold together better). We use the Penne type pasta because the sauce gets into the tubes, but you can use your favourite type of pasta too.
- 200 g raw, unsalted cashew nuts
- 300 ml unsweetened plant milk Organic soy milk is good as it doesn't taste naturally sweet like some of the others. Soy is also highest in protein.
- 4 heaped Tbsp nutritional yeast
- 2 cloves fresh garlic, crushed For extra flavour you can roast your garlic first if you have time.
- ½ tsp turmeric powder
- ½ tsp salt
- Fresh chopped parsley for serving
Instructions
- You will need to pre-soak your cashew nuts for at least 2 hours before you make this recipe, but overnight works too. Soak in filtered water for best results as tap water can be full of chemicals that will affect the flavour of your finished result.
- Put your pasta on to cook as per packet instructions
- Meanwhile, start prepping your cheese sauce by simply blending up all your ingredients (except pasta, of course) in your high speed blender. It will help to use only half the fluids first, then add the rest after you have a blend going. You will need to be thoroughly sure that you blend for long enough to get that sauce super creamy. You will also need to make sure that you can get a proper spin going in your blender if you want the sauce to get creamy enough. Don't let your blender spin when the contents aren't moving as this will burn the motor out. You have to be sure to add enough fluids for this not to happen.Depending on how long you soaked your cashew nuts for, and how much water they have taken on, you may possibly need to add more fluids. You want your sauce to be pretty thick, but not too thick. A medium thickness works well.
- Now pour your sauce from your blender and gently heat in a medium-sized saucepan on a medium heat, stirring continually until hot. Do not stop stirring as this sauce will start to stick to the bottom of your pan almost instantly. Again, check thickness, add more fluids if needed (they shouldn't be). Now add your pre-cooked pasta and stir through very gently until thoroughly combined. Don't over mix because the gluten free pasta can break up easily.Serve topped with more nutritional yeast (or homemade parmesan) and fresh, chopped parsley.