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Very Cheesy Mac n Cheeze [Vegan]

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I scream, you scream, we all scream for MAC' N CHEEZE!

Especially for those of us with food allergies, dietary preferences, or just a healthy appreciation for health.

It can be hard to find meals as satisfying as the ones you used to remember eating. You know, like when you were six and ate tacos for breakfast and waffles for dinner.

But seriously, if you miss Mac N' Cheeze, like the super gross kind you could heat up in the plastic cups in the microwave (cancer, anyone?), here's a slightly spicy, flavorful, much healthier recreation of the old favorite. Loaded with secret ingredient goodies like nutritional yeast, tahini, and turmeric, it's worth more than you'd expect, too. The cheezy sauce is chock full of B vitamins and anti-inflammatory power just waiting to be gobbled up!

Very Cheesy Mac N' Cheeze [Vegan]

Ingredients

  • 12 ounces gluten-free pasta elbows
  • 1 cup raw cashews
  • 1 cup unsweetened non-dairy
  • 2 cloves garlic
  • 1/3 cup nutritional yeast
  • 2 tablespoons tahini
  • 3 teaspoons lemon juice
  • 1 teaspoon turmeric
  • 1/8 teaspoon cayenne red pepper
  • 1/8 teaspoon smoked paprika
  • 1/4 teaspoon salt
  • 1/8 teaspoon pepper

Preparation

  1. Cook the pasta according to the directions on the package. Gluten-free pasta, especially when brown rice based, tends to absorb more water than normal, so be sure to add extra water to the pot before boiling; it usually takes a few extra minutes for GF pasta to reach the al dente stage, too. And be sure to add a little salt to the water before boiling- it flavors the pasta.
  2. As pasta cooks, combine the raw cashews and nut milk in a blender or food processor. I never soak mine before hand- I prefer the slightly thicker sauce that results from not soaking them in this recipe.
  3. Once combined, add the rest of the ingredients. Yup, all of ’em.
  4. (Told you this recipe was easy!)
  5. Blend until combined. Set aside.
  6. Once pasta is al dente (literally meaning “to the bite”; leave a little texture in that pasta! Don’t boil it into mushy submission.), strain, rinse, and put it back into the pot. Pour in the cheeze sauce, using a wooden spoon to gently toss and coat the pasta.
  7. Turn the burner back onto low and continue to cook the pasta and cheeze sauce together about 3-5 minutes, stirring occasionally until the sauce thickens to the noodles.
  8. Serve with a garnish of fresh basil or cilantro, avocado, or a little hot sauce for the best grown- up vegan mac’ n cheeze you can imagine.
  9. To reheat, simply warm the pasta in a pan with a little non-dairy milk, stirring ’til creamy.
  10. Saves well in a refrigerated space for about a week.

EXPLORE MORE VEGAN RECIPES WITH THESE INGREDIENTS


CashewCheesy Recipes (Vegan)Nutritional Yeast / Nooch

 

AUTHOR & RECIPE DETAILS


photo

I'm Amber, the author of Fettle Vegan. I made the transition to a plant-based diet about six years ago. I was born and raised in a town in Maine and grew up eating an omnivorous diet, feasting on plants and animals we grew and harvested ourselves. These days, Alex and I live in Long Beach, California with our Pit Bull Maddie. I do the cooking and the photographing, he does the taste-testing and social media. We make a great team!


 

 



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12 comments on “Very Cheesy Mac n Cheeze [Vegan]”

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Terina Heidelberg
1 Years Ago

Very good recipe!! I didn\'t have any tahini, but it still turned out good!


Reply
Adrian
1 Years Ago

Hello, what would I be able to use in place of the tahini or would I be able to leave it out completely? Btw this looks really delicious and I can\'t wait to try it out!!


Reply
Nic
14 Dec 2014

Tahini is a nut butter made from sesame seeds. Any other nut butter can be used in its place. In hummus I normally see people say to use peanut butter as Tahini has a very similar smell, and would be the cheapest nut butter replacement

Jordan
2 Years Ago

Just made this. Honestly delicious. So satisfied! I simplified the recipe as I\'m a student and also new to veganism, so I\'m quite hesitant when it comes to trying new things. I used:

1 cup cashews, soaked 3.5 hours
1 cup non-dairy milk (coconut milk and a little hemp milk too)
- Blend
2 tsp garlic powder
1 tsp curry powder
1 tsp turmeric
0.5 tsp ground ginger
salt and pepper to taste
- Blend

I tossed it over pasta, broccoli an spinach. So damn delicious! Thank you for the inspiration ~


Reply
Helo Nova
2 Years Ago

Ah naw... any resemblance with those fast foodies are a turn off for me, no matter if vegan!


Reply
Sarah Eggleston
2 Years Ago

Jodi Irvin you can also use a mixture of sunflower seeds and walnuts, even almonds and pumpkin seeds. Just make sure you soak them overnight. :)


Reply
Nicola Ní Seighin
2 Years Ago

No nuts http://www.ilovecheese.co.uk/finding-using-non-dairy-cheese-for-vegan-diet.html


Reply
Jodi Irvin
2 Years Ago

Im allergic to cashews so unfortunately a lot of vegan recipes that call for creaminess with cashews, i can't attempt :(


Reply
Kim
02 Nov 2014

I\'m a bit late but if you haven\'t found an alternative, I hope you do see this! Instead of cashews, I find cauliflower works just as well. It\'s not as dense but it has a creamy texture, especially when you mix it with some almond milk!

Isabelle Blonde
2 Years Ago

Daniela Mascaro


Reply
Adriana Marie Acosta
2 Years Ago

Yummy!!!


Reply
Tamica Jacobs
2 Years Ago

Aaaahhhh


Reply


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