Make sure to get the kind that’s unsweetened, unflavored, and full-fat. Plant Milk- Regular plant-based milk works great here.If yours isn’t, you may want to add a pinch to the pasta along with the butter.
Vegan Butter- Any type of vegan butter works. Pasta - Use any bite-sized pasta such as elbow, shells, etc. You have the option of eating it as a creamy bowl like Kraft, or topping it with breadcrumbs and baking it in the oven for a traditional southern baked mac and cheese. You can divide it into individual servings and reheat them for quick lunches similar to Amy’s frozen mac and cheese! It’s also a wonderful make-ahead meal that freezes well. I like to make it in a large batch to share with others around the holidays like Thanksgiving, Christmas, or Easter. This recipe makes enough to feed a bigger group, although it can easily be halved if you want a smaller portion. All you need to do is add them to a pan and stir. The rich and creamy sauce is made with a simple combination of vegan cheeses, plant-based milk, and mouthwatering spices. As much as I love “nooch,” I didn’t want it to overpower the flavor in the cheese sauce. The vegan mac and cheese without cashews dish isn’t stiff, greasy, or paste-like. In fact, we even skip the flour and butter roux here. There are no cashews to soak, nothing to blend, no odd, hard-to-find ingredients, and no wild steps to follow. This decadent meal is so easy to whip up with just 10 ingredients. No need to search any longer for the perfect recipe because this one is all the things! It’s rich, cheesy, creamy, velvety smooth, and tastes just like mac and cheese should. This is it! This is the vegan macaroni and cheese and your comfort-food dreams! Enjoy within a week.This creamy Vegan Mac and Cheese (without cashews) is so cheesy and tastes just right! A few simple ingredients and less than 30 minutes are all you need! Enjoy it as a classic stovetop dish or bake it in the oven for a crispy golden-brown top! It might look dry due to the potato starch, just give it a stir. This mac makes great leftovers because it stays creamy even after being refrigerated. You will want to stir often to prevent from burning on the bottom and to ensure it all heats. Place the pasta with the sauce back on the stove and heat on medium heat for about 5-10 minutes or until fully warmed. Pour your cheese sauce over your pasta and mix until the pasta is fully coated. 
Cashew mac and cheese free#
You can use gluten free pasta if desired.ĭrain your noodles then put them back in the pot. Now start your pasta, cook it according to the directions. If it is super thick, you can add more milk. The sauce will be sort of thin but shouldn't be watery. Blend for about 1-2 minutes or until the mixture turns into a creamy, sticky consistency and is totally smooth. If the blender sounds like it is not blending well, increase the speed or stop it because there might be an air bubble. Now blend everything starting at low speed, gradually increasing the speed to high. Next, measure out your spices, nutritional yeast, mustard and lemon juice, then add these to the blender as well. I highly recommend the almond or coconut based cooking milks because they are thicker and help make that creamy cheese sauce. Now add your milk of choice to the blender. Open your potatoes and carrots and drain off the liquid.
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