Recipe Sifter

X
  • Start Here
    • Course
    • Main Ingredient
    • Cuisine
    • Preparation
    • Occasion
    • Diet
    • Nutrition
1

Select () or exclude () categories to narrow your recipe search.

2

As you select categories, the number of matching recipes will update.

Make some selections to begin narrowing your results.
  • Calories
  • Amount per serving
    1. Total Fat
    2. Saturated Fat
    3. Polyunsat. Fat
    4. Monounsat. Fat
    5. Trans Fat
  • Cholesterol
  • Sodium
  • Potassium
  • Total Carbohydrates
    1. Dietary Fiber
    2. Sugars
  • Protein
  • Vitamin A
  • Vitamin B6
  • Vitamin B12
  • Vitamin C
  • Calcium
  • Iron
  • Vitamin E
  • Magnesium
  • Alcohol
  • Caffeine
  • Find exactly what you're looking for with the web's most powerful recipe filtering tool.

    You are in: Home / Recipes / Vegnews Vegan Macaroni and Cheese Recipe
    Lost? Site Map

    Vegnews Vegan Macaroni and Cheese

    Vegnews Vegan Macaroni and Cheese. Photo by Vin Cent

    1/1 Photo of Vegnews Vegan Macaroni and Cheese

    Total Time:

    Prep Time:

    Cook Time:

    55 mins

    25 mins

    30 mins

    Wish I Could Cook's Note:

    This is the best mac 'n' cheese on the planet. End of story. Created by Allison Rivers Samson and published on VegNews.com

    • Save to Recipe Box

    • Add to Grocery List

    • Print

    • Email

    My Private Note

    Ingredients:

    Servings:

    Units: US | Metric

    Directions:

    1. 1
      In a large pot, bring the water and salt to a boil. Add macaroni and cook until al dente. In a colander, drain pasta and rinse with cold water. Set aside.
    2. 2
      In a saucepan, add shallots, potatoes, carrots, onion, and water, and bring to a boil. Cover the pan and simmer for 15 minutes, or until vegetables are very soft.
    3. 3
      In a blender, process the cashews, salt, garlic, 1/3 cup margarine, mustard, lemon juice, black pepper, and cayenne. Add softened vegetables and cooking water to the blender and process until perfectly smooth.
    4. 4
      In a food processor, make breadcrumbs by pulverizing the bread and 2 tablespoons margarine to a medium-fine texture. Set aside.
    5. 5
      In a large bowl, toss the cooked pasta and blended cheese sauce until completely coated. Spread mixture into a 9 x 13 casserole dish, sprinkle with prepared breadcrumbs, and dust with paprika.
    6. 6
      Bake at 350 for 30 minutes or until the cheese sauce is bubbling and the top has turned golden brown.

    Ratings & Reviews:

    • on January 20, 2012

      55

      Best Mac and (no)Cheese in this world! Kids couldn't believe how tasteful if was! Best compliment is when they as me to redo it another time! I will re-do it for sure and next time with some colorful veggies in the macaroni to open the appetite with the eyes.

      person found this review Helpful. Was this review helpful to you? Yes | No
    • on November 27, 2013

      45

      Had to try this because I've been making a recipe called "The Best Vegan Mac & Cheese in the World...Seriously!" from VegWeb....which is actually is sooo good I don't think it could get any better....BUT I liked the idea that this had cashews and veggies in it and less fat, so I made it exactly as per recipe and yes, it was pretty darn good! Different from the VegWeb mac & cheese in that it has no nutritional yeast, etc....but I would most definitely call this the "Best Nutritional Yeast Free Vegan Mac & Cheese" I might tweak the recipe just a tad next time and add a little less lemon juice, a little more mustard and maybe twice the cashews for more protein...<br/><br/>update: I had doubled the recipe and froze 1/2 the sauce for later....So when I thawed it out, I added 1/2 cup nutritional yeast and OMG! it had so much more cheesy flavor! I'm not sure why anyone would want to avoid nutritional yeast but if there's a good reason, this is pretty good without it, but AMAZING if you do use it.

      people found this review Helpful. Was this review helpful to you? Yes | No
    • on May 05, 2012

      35

      i must be doing something wrong because every time i make this (three times already) it is just so bland tasting, it smells good great texture and tastes okay but it hasn't much taste to me
      everyone keeps saying that this is the best mac and cheese in the world, so it has to be me. maybe the recipe got lost in converting from cups to gram I don't know . too bad

      people found this review Helpful. Was this review helpful to you? Yes | No

    Advertisement

    Nutritional Facts for Vegnews Vegan Macaroni and Cheese

    Serving Size: 1 (782 g)

    Servings Per Recipe: 6

    Amount Per Serving
    % Daily Value
    Calories 246.9
     
    Calories from Fat 34
    14%
    Total Fat 3.8 g
    5%
    Saturated Fat 0.7 g
    3%
    Cholesterol 0.0 mg
    0%
    Sodium 2054.8 mg
    85%
    Total Carbohydrate 45.3 g
    15%
    Dietary Fiber 2.7 g
    10%
    Sugars 2.9 g
    11%
    Protein 7.8 g
    15%

    The following items or measurements are not included:

    non-hydrogenated margarine

    non-hydrogenated margarine

    Ideas from Food.com

    “Everything

    Everything Holidays

    Make this season merry, bright and manageable with our easy ideas.

    Advertisement


    Food.com Network of Sites

    • Mexican Recipes
    • Chinese Recipes
    • Australian Recipes
    • Breakfast Recipes
    • Greek Recipes
    • Restaurant Recipes
    • Italian Recipes
    • Christmas Recipes
    • Thanksgiving Recipes
    • Southern Recipes
    • Dessert Recipes
    • Deep Fried Recipes
    • Thai Recipes
    • Low Cholesterol Recipes
    • Indian Recipes
    • Healthy Recipes
    • Meatloaf Recipes