Vegan Mac and No Cheese

Vegan Mac and No Cheese

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AZIAZEL 0

"A vegan version of macaroni and cheese, sure to please the whole family."
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Ingredients

1 h 15 m servings 648 cals
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Original recipe yields 4 servings

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Nutrition

  • Calories:
  • 648 kcal
  • 32%
  • Fat:
  • 39.2 g
  • 60%
  • Carbs:
  • 61.6g
  • 20%
  • Protein:
  • 16.5 g
  • 33%
  • Cholesterol:
  • 0 mg
  • 0%
  • Sodium:
  • 329 mg
  • 13%

Based on a 2,000 calorie diet

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Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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Directions

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  1. Preheat oven to 350 degrees F (175 degrees C).
  2. 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.
  3. 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.
  4. 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.
  5. Bake 45 minutes in the preheated oven, until lightly browned. Cool 10 to 15 minutes before serving.

Reviews

73
  1. 83 Ratings

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Most helpful positive review

I rated this 5 stars nearly 2 years ago. It is delicious! I am compelled to give a more thorough review though. To those who have tried leaving out the roasted red pepper, this shouldn't be done...

Most helpful critical review

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 ha...

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 ha...

I rated this 5 stars nearly 2 years ago. It is delicious! I am compelled to give a more thorough review though. To those who have tried leaving out the roasted red pepper, this shouldn't be done...

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 b...

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!

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 re...

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 palatab...

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 ha...

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 inste...

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 t...