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Today we are featuring the king of comfort food but in its vegan version. I'm sharing with you the best vegan mac and cheese recipe you will find on the web! Keep on reading and you'll find out why.
Vegan mac and cheese is always a tricky one. The main ingredient in it is, well, cheese so we have to make good use of our vegan tricks to get it right. I've tried quite a few recipes out there and some lack flavour and others texture.
I tried putting elements of all of those recipes into this one to get the perfect vegan mac and cheese. I'm pretty happy with the result especially because I was able to sneak in there a whole cauliflower (that's when if making 4 servings, though).
Cauliflower is not really a vegetable that brings smiles out of people's faces. On the contrary, I hear quite often that people avoid it like the plague. So being able to use the whole thing in a single recipe is a big win in my book.
Cauliflower will help us get a nice thick consistency for our vegan mac and cheese. Also, it is responsible for most of the nutrients in this recipe which can never be left out. This crazy healthy veggie helps you fight inflammation, reduces heart and circulatory issues, is good for your bones and your digestive system. Cauliflower also boosts brain health and is great for weight management.
As you can see, we are getting a lot by throwing a whole cauliflower in here. But since its taste is so subtle we need some spices to make our vegan mac and cheese taste amazing. And we have a flavourful and creamy sauce for that.
The sauce is the easiest thing to make, you just have to throw everything in the blender until you get the right texture. It shouldn't take too long to get there. We are using cashew nuts as a base which are naturally super creamy.
I like adding the sauce ingredients and the cauliflower to the blender all at the same time. This way I can gauge how the texture is going to turn out. But If you can't fit everything in your blender cup you can do it separately and mix all the ingredients afterwards. Just make sure you check the taste and adjust to your personal preference.
Once the pasta is ready and drained all that is left to do is pour your beautiful creamy sauce on it. Now, just mix it really well so you make sure every single noodle gets a good amount of sauce.
I recommend eating this vegan mac and cheese straight after you've made it, while it is still nice and warm. You can always reheat it but I think it is at its best when its served straight from the stove. So don't linger too much before stuffing your face with this delicious recipe. And don't tell anyone its vegan, they might not even notice the difference! If you like recipes with a creamy delicious sauce also try out our Pasta with Vegan Scallops, Sauce Alfredo and Baby Spinach.
For the sauce
For the cauliflower
For the noodles
|Amount Per Serving|
|Calories 553||From Fat 201|
|% Daily Value*|
|Total Fat 22g||34.3%|
|Saturated Fat 3g||17.2%|
|Trans Fat 0g|
|Total Carbohydrate 78g||26.1%|
|Dietry Fiber 9g||37.3%|
|Vitamin K2 0µg||0%|
|Vitamin A 144.11IU||2.9%|
|Vitamin B-12 4.87µg||81.2%|
|Vitamin B-6 6.55mg||327.6%|
|Vitamin C 73.38mg||122.3%|
|Vitamin D 0IU||0%|
|Vitamin E 1.12mg||3.7%|
|Vitamin K1 36.24µg||45.3%|
|Folic Acid 0µg|
|Pantothenic acid 2.27mg||22.7%|
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Calories per gram:
Fat 9 • Carbohydrate 4 • Protein 4
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