Before heating, add a splash of water or milk, which will loosen up the warmed cheese sauce, creating just about the same creamy consistency as when it was freshly made.For longer storage, vegan mac and cheese can be kept in the freezer for 2 – 3 months using freezer-safe containers. If you manage to have leftovers, they can be stored in the refrigerator for up to 6 – 7 days in an airtight container. This will help soften them up, making them easier to blend into a creamy consistency. For an ultra-creamy cheese sauce, be sure to soak the cashews in hot water for 5 – 10 minutes, then drain. It’s compact, and does a great job whipping up cashew creams. Equipment: I love using my personal blender, NutriBullet, (Add the bechamel sauce to the pasta and peas, stir and enjoy!Īnd that’s it, my mac & cheese-loving friends – no fuss, easy, peasy mac & cheese the whole family will love!.While pasta is cooking, make the vegan cashew cheese sauce.Making homemade vegan mac and cheese is easy as can be! That’s it – it’s so easy! How to Make Easy Vegan Mac and Cheese To make vegan cheese sauce, simply add the cashews, miso/dijon, cornstarch, garlic, onion powder, lemon juice, salt and pepper, and hot water to a small handheld blender or high-speed blender, and puree until creamy, about 1 minute. The addition of either mellow miso paste or dijon mustard will add even more depth and flavor, both are great! You’ll find cornstarch or arrowroot in the ingredients too, which will help maintain an ultra creamy consistency, but if you don’t have it on hand it’ll still be great. A few added spices like garlic and onion powder will add flavor. You can soak the cashews, but often times I skip this step with no ill effects. Cheese Sauce: The base of the sauce is raw cashews.Peas: The peas I used here were frozen, but fresh would be great too! They will cook right along with the pasta, making this super easy!.Pasta: I used elbow pasta here as it’s a classic mac and cheese pasta, but feel free to use your favorite style pasta – shells, penne, campanelle, rotini, rigatoni or fusilli work well.The ingredients are simple, and you may already have most of them on hand in your pantry! Both comforting and hearty, the whole family will love this plant-based mac and cheese! Ingredient Notes It’s completely dairy-free, well-rounded, and full of wholesome plant-based ingredients. And leftovers hold up well when refrigerated, making for great make-ahead lunch ideas too!
It’s quick + easy! Creamy, delicious, and ready in 30 minutes, this homemade vegan mac and cheese is a perfect recipe for the weeknight meal rotation.
How To Re-Heat Mac And Cheese Why We Love This Recipe!
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