The entire family will like this creamy vegan MAC and cheese recipes. We use plant -based milk, nutrition yeast and spices. You can make it as a stove or baked Mac and cheese!
Our family likes Mac and cheese. We have previously shared our traditional dairy Mac and cheese, but I am glad to finally share our favorite vegetarian Mac and cheese! We have gone through countless changes. This recipe is a recipe for everyone. It is milk -like, tacky, and satisfactory, you don’t even miss dairy products.
My inspiration is to create this vegetarian version, because we are trying to eat more plant meals, and my son also likes Mac and cheese. Honestly, it has become the new family’s favorite (the same is true of many of our vegetarian recipes)! There are two options for the recipe: enjoy it as a gratifying stove MAC and cheese, or bake until foam and golden yellow. I like to try with simple green salad or with my little lentils vegan meatballs.
Critical ingredient
- pasta: Use what you love. I always find something that can keep the sauce well, such as shells or elbows!
- Vegetarian butter and flour: The binding of butter and flour make the sauce thicker. Some recipes start with the cream of cashew cream. Although we tried this variant, we made ROUX and manufacture vegan cheese sauce. It is our favorite method for making pricking Mac and cheese.
- Botanical milk: I usually use soybean milk without sugar, but non -milk fat can work. It is the best sugar.
- Nutrition yeast: This makes our Mac and cheese taste so tacky. Nutrition yeast is very common in the vegan recipes. If you are not familiar with, it is full of vitamins and minerals, and adds tacky taste to the dishes. This is the perfect choice of Mac and cheese. We also used it when making delicious vegetarian Queso.
- Diqiong mustard: When making dairy -based roasted Mac and cheese, we also use Dijon mustard. It turns the taste of the sauce into a round taste and makes it taste better.
- spices: I like to add onion powder, garlic powder, meatme, salt and pepper, make the sauce taste incredible.
How to make vegan and cheese
In order to make my favorite vegetarian Mac and cheese, you must first make cream sauce. We start with melted butter (based on plant) and flour.
Once the flour and butter smell the bread, you can fall into non -milk milk. When it heated, the milk becomes thickened and becomes the bottom of our cheese sauce. In order to make it taste tacky, we stir many nutrient yeast, mustard and spices.
When the sauce is smooth, you can stir and cook the pasta. Remember, choose the pasta shape of the very good sauce. I like these medium shells, because many tacky sauce is trapped in it.
You can use it as a stove recipe, or pour it into the baking sheet, add some bread chips, and then bake until the sauce is foaming. The top is a little color.
Simple pure vegetarian Mac and cheese
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Prepare
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chef
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All -round
My family likes this cream MAC and the perfect fusion of cream cheese with non -milk fat, nutrient yeast and spice. You can make it as a stove or grilled Mac and cheese! If you decide to bake it, add some bread crumbs to the top to make it brown and brittle (I like Panko or homemade bread dandruff).
6 copies
You will need
1 pound (450 grams) span, such as shells, elbows, or Penne
6 tablespoons (85 grams) Essence of Eater
6 spoon (48 grams) universal flour
5 cups (1180 ml) non -milk -made milk without sugar, such as soy milk without sugar
2 big spoon, Dirong mustard
1 cup (60 grams) nutrition yeast
1 tablespoon onion powder
1 tablespoon of garlic powder
1/8 teaspoon of fresh meatmers
3/4 teaspoon fine sea salt, and more taste
1/2 teaspoon fresh black pepper powder
1/8 teaspoon peppers, or more taste, you can choose some spices
1/4 to 1/2 teaspoon of turmeric, optional color
direction
1Boil a large pot of salt water, add pasta, and follow the packaging instructions, but less than one minute less than the packaging status. Flowing.
2At the same time, make a vegan cheese sauce. Use medium fire to melt the velocked butter in a large high -rise pot or Dutch oven. Sprinkle the flour on the melted butter, then stir it together, and stir around the pot until you smell the bread, look light brown, 2 to 3 minutes.
3When stirring, slowly pour into warm non -milk milk. Continue to cook, keep stirring until the sauce is boiling and thickened. (The sauce becomes thicker after cooking slowly.)
4Lower the heat, and then add nutrient yeast, mustard sauce, onion powder, garlic powder, nutmeg, salt and black pepper. For a little spice, add pepper and pepper. Add turmeric to get some additional “tacky” color. Chili and turmeric are optional.
5When the sauce is smooth and velvet, stir cooked pasta. If the sauce looks wet/thin, please rest assured, the pasta will absorb some extra moisture when cooling. Turn off the heat and cover it with a lid. Leave 5 minutes, stir again, and then eat.
6For the baking Mac and cheese, add the pasta to the sauce, pour it into a large baking tray, and then sprinkle bread crumbs on the top (optional). Bake in an oven at 375 ° F (190 ° C) until it is foaming and brown on the top, 25 to 30 minutes.
The skills of Adam and Joanni
- storage: It covered in the refrigerator for up to 3 days. To freeze, please move to a safe container in the refrigerator and freeze for up to 2 months. Then bake in a 350 ° F oven for about an hour. Alternatively, thaw overnight on the stove and heat it on the stove (if it looks dry, add one tablespoon or two tablespoons).
- Broccoli Mac and cheese: Before eating, stir baked broccoli or steamed broccoli into the pot.
- Garlic Mac and cheese: Fresh garlic and grilled garlic are very good in this recipe. Before adding flour, add it to a vegetarian butter. For freshness, I will use 2 to 3 lilacs. For roasting garlic, you can add it to 6 or more. This is our grilled garlic recipe for reference.
- The nutritional facts provided below are the estimation value.
Nutrition
Service size
1/6 of the recipe
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Calorie
482 calorie
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Total fat
10.2G
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Saturated fat
1.7 grams
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cholesterol
0mg
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sodium
624.9mg
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carbohydrate
71.6G
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Dietary fiber
5.9 grams
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Total sugar
3G
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protein
22.4G
