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Creamy Vegan Mac & Cheese Without Cashews

For those seeking a delicious, plant-based alternative to the traditional mac and cheese, creamy vegan mac and cheese without cashews is a delightful option. The beauty of this recipe lies in its simplicity and the fact that it provides a rich, indulgent taste without the use of dairy or nuts. Perfect for vegans, lactose intolerant individuals or anyone looking to explore healthier meals, this dish is sure to please even the most discerning appetites.

The Magic of Vegan Mac & Cheese

Traditionally, mac and cheese is known for its creamy cheese sauce, which can often be challenging to replicate in a vegan version. Cashews are commonly used for their creamy texture and rich flavour, but not everyone enjoys them or can consume them due to allergies. Fortunately, you can create a luscious sauce using other plant-based ingredients that are readily available and nut-free.

Ingredients

For a creamy vegan mac and cheese without cashews, you will need the following ingredients:

• Pasta: 200g of your preferred pasta (macaroni, fusilli, or penne work well)
• Potatoes: 1 medium potato, peeled and diced
• Carrot: 1 medium carrot, peeled and diced
• Nutritional yeast: 3 tablespoons (for that cheesy flavour)
• Plant-based milk: 1 cup (almond, soy, oat or any other unsweetened variety)
• Olive oil: 2 tablespoons
• Garlic powder: 1 teaspoon
• Onion powder: 1 teaspoon
• Salt and pepper: To taste
• Lemon juice: 1 tablespoon
• Mustard: 1 teaspoon (optional, but it adds a lovely tang)
• Paprika: ½ teaspoon (for a touch of warmth)
• Fresh parsley: Chopped, for garnish (optional)

Instructions

1. Cook the Pasta: Begin by boiling salted water in a large pot. Add your chosen pasta and cook according to the package instructions until al dente. Drain and set aside while you prepare the sauce.

2. Prepare the Sauce: In a separate pot, bring water to a boil and add the diced potato and carrot. Cook them until tender, about 10-15 minutes. Once cooked, drain the vegetables and transfer them to a blender or food processor.

3. Blend the Sauce: Add the plant-based milk, nutritional yeast, olive oil, garlic powder, onion powder, salt, pepper, lemon juice, mustard, and paprika to the blender. Blend until the mixture is completely smooth and creamy. If the sauce is too thick, you can add a splash more of plant-based milk to achieve your desired consistency.

4. Combine Pasta and Sauce: In a large mixing bowl, combine the drained pasta with the creamy sauce. Stir well to ensure that every piece of pasta is coated in the delicious sauce. Taste and adjust the seasoning if necessary.

5. Serve: You can serve the creamy vegan mac and cheese immediately, garnished with chopped fresh parsley for a pop of colour. For added texture, you might consider sprinkling some breadcrumbs on top and briefly broiling it in the oven for a crispy finish.

6. Enjoy: Dig in and savour each mouthful of this comforting and satisfying dish that’s sure to impress.

Tips for Customisation

One of the best aspects of making vegan mac and cheese is how easily it can be customised. Feel free to add sautéed vegetables like spinach, broccoli, or mushrooms to pack in more nutrients. You can also spice it up with some red pepper flakes or your favourite hot sauce for a bit of heat.

For a smoky flavour, a pinch of liquid smoke can transform this dish into a delightful culinary experience.

Conclusion

Creamy vegan mac and cheese without cashews is a perfect dish for family dinners, potlucks, or a simple weeknight meal. It showcases the versatility of plant-based ingredients while providing a satisfying and comforting experience. Whether you’re a long-time vegan or simply exploring new flavours, this recipe guarantees a rich and creamy experience that will have everyone asking for seconds. Give it a try, and enjoy the cheesy goodness without the guilt!

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