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Vegan Mac and No Cheese
SUBMITTED BY:
AZIAZEL
PHOTO BY:
Amberly
"A vegan version of macaroni and cheese, sure to please the whole family."
RECIPE RATING:
Read Reviews
(26)
Review/Rate This Recipe
PREP TIME
15 Min
COOK TIME
45 Min
READY IN
1 Hr 15 Min
SERVINGS
(
Help
)
Servings
US
METRIC
INGREDIENTS (
Nutrition
)
1 (8 ounce) package uncooked elbow macaroni
1 tablespoon vegetable oil
1 medium onion, chopped
1 cup cashews
1/3 cup lemon juice
1 1/3 cups water
salt to taste
1/3 cup canola oil
4 ounces roasted red peppers, drained
3 tablespoons nutritional yeast
1 teaspoon garlic powder
1 teaspoon onion powder
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DIRECTIONS
Preheat oven to 350 degrees F (175 degrees C).
Bring a large pot of lightly salted water to a boil. Add macaroni, and cook for 8 to 10 minutes or until al dente; drain. Transfer to a medium baking dish.
Heat vegetable oil in a medium saucepan over medium heat. Stir in onion, and cook until tender and lightly browned. Gently mix with the macaroni.
In a blender or food processor, mix cashews, lemon juice, water, and salt. Gradually blend in canola oil, roasted red peppers, nutritional yeast, garlic powder, and onion powder. Blend until smooth. Thoroughly mix with the macaroni and onions.
Bake 45 minutes in the preheated oven, until lightly browned. Cool 10 to 15 minutes before serving.
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REVIEWS
Reviewed on Mar. 2, 2005 by SOBRIQUET67
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SOBRIQUET67
Mar. 2, 2005
This is a good recipe, easier to make better. I read the other reviews. My suggestion, after having made it, is to start the sauce by making a roux. This will help to avoid the lumpiness some had mentioned. I started the roux with 2 tsp of Earth Balance "butter", 1/4 C flour, and substited the liquid recommended with 1/2C soy milk +1/2C water. As for the salt, I began with 1/4 tsp and worked it up from there (maybe a scant 1/2 tsp. total). I used only 1/4 C pulverized cashews. Also, I ended up using nearly 3/4 C of the nutritional yeast (more cheesy! :). And the last change, I completely omitted the oil, didn't seem necessary. I subbed diced toms for the peppers. I really believe the key to making this spectacular is to start with a good foundation and that means a roux!
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13 users found this review helpful
This is a good recipe, easier to make better. I read the other reviews. My suggestion, after...
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Reviewed on Sep. 4, 2003 by VEGANJUICE
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VEGANJUICE
Sep. 4, 2003
This vegan mac and no cheese recipe is one of my favorite. It tastes great and just for your info, I used whole wheat macaroni and doubled the nutritional yeast. Fabulous taste! Easy recipe!
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9 users found this review helpful
This vegan mac and no cheese recipe is one of my favorite. It tastes great and just for your...
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Reviewed on Oct. 5, 2006 by
wife-girl
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wife-girl
Oct. 5, 2006
This is the creamiest food I have eaten in more than a year! The texture is perfect, the flavor is full, and I can not believe it! I have made many faux cheeses, and they have all been palatable or even yummy, but none of them have actually replaced an old favorite like this mac and no cheese did! I am going to eat the left-overs before my husband gets to them!
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5 users found this review helpful
This is the creamiest food I have eaten in more than a year! The texture is perfect, the...
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Reviewed on Mar. 18, 2006 by
mrs gardner
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mrs gardner
Mar. 18, 2006
SUPER yummie! I have been vegetarian for 5 years (recently started to eat chicken :( ) but I am lactose intolerant and considering mac and cheese is my favorite dish EVER, this totally hits the spot. The cashews provide a TON of protine (and fat :( ) and the yeast adds yummie cheese flavor. I added in a teaspoon of chili powder for some more flavor and it was good. I also cook in mushrooms with the onions. YUMMMMMMMMMMMMMMMMMM!!!!!!!!!!!
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5 users found this review helpful
SUPER yummie! I have been vegetarian for 5 years (recently started to eat chicken :( ) but I...
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Reviewed on Mar. 31, 2007 by KIKIBUGT
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KIKIBUGT
Mar. 31, 2007
I am not a vegan (I aspire to be though), but I AM trying to get off dairy due to daughters food allergy. I have to say, I was so surprised to find this not only edible, but SO YUMMY! I have been experimenting with cheese substitutes and have come to the conclusion that I would rather do without. However, this hit the spot and gave me hope. Thanks for sharing. I also subbed ½ C almond milk for part of the water and added diced tomatoes for the peppers.
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4 users found this review helpful
I am not a vegan (I aspire to be though), but I AM trying to get off dairy due to daughters...
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Reviewed on Jan. 12, 2005 by HALO360X
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HALO360X
Jan. 12, 2005
i cannot believe this one! i have been vegetarian for nearly 12 years and just recently went vegan. i was already missing my Mac-N-Cheese after only a week and this recipe blew me away. it really tastes like my favorite cheesy memories. you just have to try it for yourself!
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4 users found this review helpful
i cannot believe this one! i have been vegetarian for nearly 12 years and just recently went...
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Reviewed on Jun. 18, 2007 by
foxtrot47
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foxtrot47
Jun. 18, 2007
I have made this three times in the last two weeks. It is very easy to throw everything in the blender. I like my mac and cheese a little creamier though. So after trying it baked the first time, I decided to now mix the pasta and sauce together on the stove and heat through.
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3 users found this review helpful
I have made this three times in the last two weeks. It is very easy to throw everything in...
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Reviewed on Mar. 3, 2007 by KATWUMYN
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KATWUMYN
Mar. 3, 2007
I love this recipe - it is delicious and satisfying. I put a can of drained, diced tomatoes in the casserole dish for extra flavour. I am a long time vegetarian, and vegan more recently. The hardest thing for me to give up was cheese. I don't even miss it in this recipe. This is stick-to-your ribs comfort food at its best!
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3 users found this review helpful
I love this recipe - it is delicious and satisfying. I put a can of drained, diced tomatoes...
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Reviewed on Feb. 20, 2005 by RAIN2LIGHTENING
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RAIN2LIGHTENING
Feb. 20, 2005
I adore this recipe. It satisfies my mac and cheese craving without the suffering of the animals!! Big thumbs up. Oh I was lazy the second time I made this and just nuked it for 4-5 min instead of putting it in the oven and it turned out great!
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2 users found this review helpful
I adore this recipe. It satisfies my mac and cheese craving without the suffering of the...
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Reviewed on Mar. 18, 2008 by nancy
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nancy
Mar. 18, 2008
I recently made this for a vegetarian cafe that I run, for "vegan Tuesday". I 8 x the recipe, and it was well received. I followed others' advice and started with a roux, but I made it with olive oil instead of margarine. I 12x the roux/sauce ingredients, so it would be very saucy. I used all soy milk for the sauce, and didn't use all of the cashew/juice/pepper mixture. I used all of the nutritional yeast that I had on hand (probably 7.5 c) I think that it could have used more yeast. I made a crumb topping by whirling baguette chunks, fresh parsley, spices and olive oil in the food prosessor, and put it on top of the panned up pasta. I only baked it enough to brown the crumbs. I was a little disconcerted by the color, it reminded me of those orange colored cheddars, not my favorite look.
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1 user found this review helpful
I recently made this for a vegetarian cafe that I run, for "vegan Tuesday". I 8 x the recipe,...
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