Well, I am sure by now you know that you don’t have to give up this favorite delight just because you’ve given up dairy! There is a countless number of vegan mac & cheese recipes online, but I always say it’s the small cooking preparation tricks that make all the difference when it comes to taste! And I dare say I have mastered some of these to perfection.
How, you would ask?
Well, I have a secret dream to turn everyone around me vegan, and I simply add some imagination to twist the ‘regular’ recipes in order to make them richer in taste, and just a lot more delicious than the ‘regular’ ones, as I call all other recipes out there ;) You may feel like I lack humility, but how else would I inspire you to try out this utterly delectable baked vegan macaroni and cheese?
1/4 cup + 1tbsp balsamic vinegar or fresh lemon juice
1 large onion, finely chopped
1 lb elbow macaroni or ziti
2 cups water
1/2 cup pimento pieces, drained 1/2 cup raw cashew pieces
1/3 cup fresh lemon juice
1/3 cup nutritional yeast flakes
4 tbsp white wine or mirin
2 tsp onion granules
2 tsp garlic granules
1 tsp salt
Preheat the oven to 350F.
Heat the water and vinegar or lemon juice in a large saucepan. Add the onion, cover and cook, stirring occasionally, until tender and lightly browned (about 15-20 minutes). If the onion sticks to the pan, add a few tsp more water to help loosen it.
Meanwhile, cook the macaroni in boiling water until al dente. Drain and stir into the cooked onions. Mix well.
Process the remaining ingredients for several minutes until completely smooth. Stir the blended mixture into the macaroni and onions and spoon into a lightly oiled or non-stick 3-quart casserole dish. Bake uncovered for 25-35 minutes. Serve immediately.
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