Q1: What is the absolute secret to a super creamy, not gritty, vegan cheese sauce?

There are two main secrets! First, be sure to boil your potatoes until they are very, very tender . They should be completely soft and easily pierced with a fork with no resistance. Second, for the absolute silkiest, most velvety result, a high-speed blender (like a Vitamix or a Blendtec) is a fantastic tool. If you don't have one, a regular blender will still work, you will just need to let it run for a bit longer to get the sauce as smooth as possible.

Q2: What is nutritional yeast, and does this mac and cheese really taste "cheesy"?

Nutritional yeast is a deactivated yeast that is a very popular ingredient in vegan cooking. It is sold as a yellow, flaky powder and has a wonderfully savory, nutty, and distinctly "cheesy" umami flavor . It is the absolute key ingredient that gives this sauce its authentic, savory, and cheesy taste.

Q3: Can I make the vegan cheese sauce ahead of time?

Yes, this is a perfect make-ahead sauce! You can prepare the entire sauce and store it in an airtight container or a jar in the refrigerator for up to 5 days , or in the freezer for up to 3 months . When you are ready to eat, you can simply reheat it gently in a saucepan on the stovetop while you cook your pasta.

Q4: Can I freeze this vegan mac and cheese?

Yes, this is a fantastic freezer meal! Let the finished mac and cheese cool completely, and then you can store it in a freezer-safe container for up to 3 months. Let it thaw overnight in the refrigerator and then reheat it gently on the stovetop with a generous splash of water or plant-based milk to make it creamy again.

Q5: Can I make this recipe nut-free?

Yes! For a nut-free version, you can simply substitute the 1/4 cup of raw cashews with about 1/2 cup of raw, shelled sunflower seeds . It is a great idea to soak the sunflower seeds in hot water for about 30 minutes first to help them soften and blend more smoothly.

Creamy Vegan Mac and Cheese (So Easy!)

The Ultimate Creamy Vegan Mac and Cheese (So Easy!)

A from-scratch recipe for a rich and creamy vegan mac and cheese. This healthy, plant-based version features a homemade ‘cheese’ sauce with a base of boiled Yukon Gold and sweet potatoes. The cooked potatoes are blended in a high-speed blender with raw cashews, nutritional yeast for a cheesy flavor, garlic, and seasonings until completely smooth. This velvety vegetable-based sauce is then tossed with cooked elbow macaroni and a bit of starchy pasta water to create a comforting and dairy-free meal.

Author: Grace

Ingredients

For the Vegan Cheese Sauce:
¾ cup peeled and diced Yukon Gold potato
¾ cup peeled and diced sweet potato
2 garlic cloves
¼ cup raw cashews
1 tablespoon apple cider vinegar
2 tablespoons nutritional yeast
½ teaspoon onion powder
½ teaspoon sea salt
¼ cup extra-virgin olive oil
¼ cup water
For the Mac and Cheese:
12 ounces elbow macaroni
Sea salt, to taste

Instructions

Make the Vegan Cheese Sauce: Place the diced Yukon Gold and sweet potatoes in a saucepan, cover with salted water, and bring to a boil. Cook for 8 to 12 minutes, until fork-tender.
Drain the potatoes and transfer them to a high-speed blender. Add the garlic, cashews, apple cider vinegar, nutritional yeast, onion powder, salt, olive oil, and ¼ cup of fresh water.
Blend until the mixture is completely smooth and creamy.
Make the Mac and Cheese: Bring a large pot of salted water to a boil. Cook the macaroni according to the package instructions until al dente.
Before draining the pasta, reserve about ½ cup of the starchy pasta cooking water. Drain the pasta.
Return the drained pasta to the pot. Stir in the prepared vegan cheese sauce.
Add splashes of the reserved pasta water as needed to loosen the sauce and make it creamier.
Season to taste with more salt and serve immediately.

Notes

This recipe is a healthy, plant-based alternative to traditional mac and cheese, using a blend of potatoes and cashews to create a creamy, dairy-free sauce.
Nutritional yeast is a key ingredient that provides a savory, cheesy flavor.
Using the starchy, reserved pasta water is important for creating a smooth sauce that clings to the noodles.
A high-speed blender is recommended to get the sauce perfectly smooth.

Find it online: https://www.eatswithsoul.com/creamy-vegan-mac-and-cheese/

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