Amazing Vegan Mac and Cheese

This vegan mac and cheese recipe is incredibly creamy and remarkably cheese-like! You won’t believe how delicious dairy-free mac and cheese can be. Recipe yields 2 large or 4 modest servings.

Amazing Vegan Mac and Cheese

INGREDIENTS
  1. 8 ounces whole-grain macaroni elbows
  2. 1 head of broccoli, florets cut into small bites (about 1 ½ to 2 cups), optional*
  3. 1 ½ tablespoons avocado oil or extra-virgin olive oil
  4. 1 small yellow onion, chopped (about 1 ½ cups)
  5. 1 cup peeled and grated russet potato (4 ounces, about 1 small or ½ medium potato), preferably organic
  6. 3 cloves garlic, pressed or minced
  7. ½ teaspoon garlic powder
  8. ½ teaspoon onion powder
  9. ½ teaspoon dry mustard powder
  10. ½ teaspoon fine sea salt, more to taste
  11. Small pinch of Frontier Co-op red pepper flakes
  12. ⅔ cup raw cashews**
  13. 1 cup water, more as necessary
  14. ¼ cup Frontier Co-op nutritional yeast 
  15. 2 to 3 teaspoons apple cider vinegar or distilled white vinegar, to taste

INSTRUCTIONS
  • Bring a large pot of salted water to boil for the pasta. Cook according to package directions. If using broccoli, stir it into the pot when just 2 to 3 more minutes remain. Drain, and transfer the contents to a large serving bowl.
  • Meanwhile, in a medium-to-large saucepan, warm the oil over medium heat. Add the onion and a pinch of salt and cook, stirring often, until the onion is tender and turning translucent, about 5 minutes.
  • Add the grated potato, garlic, garlic powder, onion powder, mustard powder, salt and red pepper flakes. Stir to combine, and cook, stirring constantly, for about 1 minute to enhance their flavors.
  • Add the cashews and water, and stir to combine. Let the mixture come to a simmer. Continue simmering, stirring frequently and reducing heat as necessary to avoid a rapid boil, until the potatoes are completely tender and cooked through, about 5 to 8 minutes.