Carefully pour the mixture into a blender.Continue simmering, stirring frequently and reducing heat as necessary to avoid a rapid boil, until the potatoes are completely tender and cooked through, about 5 to 8 minutes. Add the cashews and water, and stir to combine.Stir to combine, and cook, stirring constantly, for about 1 minute to enhance their flavors. Add the grated potato, garlic, garlic powder, onion powder, mustard powder, salt and red pepper flakes.Add the onion and a pinch of salt and cook, stirring often, until the onion is tender and turning translucent, about 5 minutes. Meanwhile, in a medium-to-large saucepan, warm the oil over medium heat.Drain, and transfer the contents to a large serving bowl. If using broccoli, stir it into the pot when just 2 to 3 more minutes remain. Bring a large pot of salted water to boil for the pasta.Please let me know how you like this recipe in the comments! If you’re transitioning to vegan or dairy-free recipes, don’t miss my vegan sour cream and vegan Parmesan. (And for those who also appreciate traditional, cheesy mac and cheese recipes, you don’t want to miss my new stovetop mac and cheese recipe.) Vegans, dairy-free friends, and cheese lovers who crave a more redeeming mac and cheese recipe, this recipe is for you. Keep it or leave it out-I’ve included guidance for either option in the recipe below. I couldn’t help but incorporate some broccoli for some extra flavor, color and health benefits. Don’t be intimidated by the ingredients list-it’s all basic pantry ingredients! I kept tweaking the amounts and spices until we had just the right amount of sauce for one-half pound of pasta. It has less funk than the regular store-bought brand, so if you haven’t enjoyed nutritional yeast in the past, please give it a shot. Frontier Co-Op just started offering it in smaller bottles, and after using it in this recipe, I really believe their product is superior. Nutritional yeast is key, in addition to the grated potato.

Then, I added the potato back, and the potato starch makes this cashew-based queso super silky and creamy. The first time, I tried to use pasta cooking water instead of my queso’s secret ingredient (grated potato), and it was just ok. I’ve been slowly working on this mac and cheese since I published my vegan queso recipe two months ago. I’ve failed you on the mac and cheese front, but I’m making it up to you with this vegan (I repeat: dairy free) mac and cheese recipe.įrom one cheese lover to another, I’m here to tell you that this mac and “cheese” is remarkably cheese-like and absolutely delicious. This post is brought to you by Frontier Co-op.ĭid you know that this seven-year-old vegetarian food blog did not have a macaroni and cheese recipe until today? It’s true.

Best vegan cheese for mac and cheese