Peel the carrots and slice them into thin coins or even-sized chunks. Peel the cloves of garlic, but keep them whole. Boil the box of pasta until all liquid is absorbed OR until cooked to al dente, then drain if needed. How to make this recipe Step 1: Prepare the Ingredientsīegin by bringing a very large pot of broth or salted water to a boil. Vegan Yogurt - Non-dairy yogurt can be replaced with cashew cream & more non-dairy milk!.Spices - Paprika, onion powder, white pepper, mustard powder, curry powder, and salt.If you can't find it, I would recommend adding more salt to the recipe. However, I also know that not every grocery store carries it. Miso Paste - I think that miso paste is integral to this recipe.Nutritional Yeast - Can be omitted, but is a great source of B12 vitamin and cheesy flavor.

Vegetable Broth - Use homemade or pre-packaged!.Non-Dairy Milk - Almond, oat, soy, etc.But, if all you have on hand is a white or sweet onion, that'll work too but only use half! Onion/Shallot - A shallot is my favorite type of onion.Garlic - I recommend using fresh garlic, not the pre-minced jarred kind.Carrots - Whole carrots, peeled and sliced into coins or even-sized chunks.For a GF or healthier alternative, replace the regular elbow noodles with a chickpea or lentil pasta! Elbow Pasta - Any short pasta shape is fine.What you need for this recipe Ingredients and Substitutions: Flavorful - All of the ingredients, vegetables, and spices in this sauce create SUCH a flavorful final dish!.However, this recipe is free of nuts so long as you use a non-nut based milk and yogurt! Free of Nuts - Many vegan recipes rely on cashews for the creamy sauce.No Vegan Cheese - Good vegan cheese can be really hard to find, and the good ones are usually pretty pricey.Looking for an easier mac and cheese recipe? Make my Instant Pot Vegan Mac and Cheese! Why you'll love this recipe It is tasty, creamy, and, most of all, I wanted it to taste like the best ever mac & cheese, not just the best vegan mac and cheese. This recipe is healthy with no weird ingredients. To get this consistency, you'll need a handful of ingredients, and a high-powered blender! I prefer it creamy, not crunchy or crispy, and I want it to be very saucy. I'll eat it in any shape or form, but I'm picky about what makes really really good mac.įor me, I like stovetop, not baked. Even better? No fake cheese required and it is made without cashews!Īs much as I claim to be a pasta connoisseur, I'm even more so a connoisseur of mac & cheese. It's a bold claim, but I stand by what I said: this is THE best tasting vegan mac and cheese. This vegan mac and cheese is SO good and doesn't use any nuts! Whip up this flavorful dish in no time with easy ingredients!

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