Vegan Macaroni and Cheese

Who doesn't like macaroni and cheese? Most children would live on mac & cheese, if given the choice. If you're trying to stay away from the dairy products, here's a vegan option for you.

When I made it, I used the coconut milk, and used additional cashews, since I don't have soymilk powder. I used penne for the pasta, and I added in broccoli florets. 

My (cheese-head) son did eat some, and seemed to like it. But I did have it myself for 3 or 4 meals, myself. 

Print Recipe

Macaroni and Cheese

Source: wildwoodhealth.com

Course: Main Course

Cuisine: Vegan

Main Ingredient: Pasta

Serves: 1

Ingredients

• 3 cups dry macaroni (use whole grain pasta if possible)
• 1 cup coconut milk
• 2 cups water
• ¹⁄₄ cup yeast flakes
• 2-3 teaspoons salt
• ¹⁄₂ cup raw cashew pieces
• ¹⁄₄ cup pimentos
• 1 tablespoons lemon juice
• ¹⁄₄ cup cornstarch
• 1 teaspoon onion powder
• ¹⁄₄ cup soy milk powder (plain not vanilla flavor) or increase cashews to 1/2 cup

Directions

1. 1. Cook macaroni in 3 quarts boiling water with 2 teaspoons salt until soft. Follow package directions for whole grain pasta.
2. 2. Meanwhile, blend remaining ingredients about 2 minutes until very smooth.
3. 3. Drain cooked macaroni and return to kettle. Pour blended mixture into hot, drained macaroni and cook together until thick, stirring gently.
4. 4. Add 1-2 cups frozen peas or 1 cup mushrooms or sliced olives if desired.
5. 5. Cover and let sit 5 or 10 minutes before serving, or put in an oiled casserole, cover with seasoned bread crumbs, and bake.
6. Tip: If made ahead and heated the next day, stir in some water before heating – it tends to dry if it sits.

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