I’ve included both a simple stovetop version (ready in less than 20 minutes) and a baked version. My favorite add-ins are: thawed frozen green peas, roasted brussels sprouts, roasted cauliflower or broccoli, roasted asparagus or cooked kale. I highly recommend pairing it with some sort of vegetable or salad. It’s sure to become a staple meal in your home! The luscious sauce is oh-so-creamy, cheesy and mild with just a little tang. When I’m craving comfort food, I turn to a big bowl of noodles, and this plant based mac and cheese hits the spot. It’s ready in the same time it would take for you to make a box of regular mac and cheese! My favorite thing about this recipe is how easy and quick it is to throw together. Irresistibly cheesy and creamy without a hint of dairy! The moral of the story for me is that with the proper perspective and expectations this is a versatile recipe that adjusts well to chef preference.This truly is the BEST Vegan Mac and Cheese and it’s easy to make! The stovetop version is ready in less than 20 minutes, or bake it for a few minutes with a buttery breadcrumb topping. if I'm going for a different flavor experience and that works well too. Really simple, really versatile, and really believable as "garden or tomato alfredo sauce." Sometimes I add some southwest seasoning etc. When I make it I use: -1 can diced tomatoes -about a similar portion of cashews -some salt to taste -some garlic powder to taste Blend together until smooth in the blender and add a little water if needed to get your desired sauce consistency. I think right off the bat if you are expecting Kraft macaroni and cheese flavor you are going to be dissapointed (my husband had that issue.) So instead of being dissapointed myself, I adjusted my perspective, adjusted the recipe, and now I use it as a "garden alfredo sauce" instead. Because my tastes and expectations were still adjusting, I'm going to cut it some slack, and it was a gateway to my own simpler version of this. This is one of the recipes I tried in my first 2 weeks of being vegan. Having made many different cheese substitutes in my kitchen, I can attest that this recipe is wonderful. Before making this recipe, cooks should keep in mind that this is a vegan substitute and does not taste just like cheese or a highly processed boxed mac and cheese. If I have enough soy milk on hand, I like to replace the water with soy milk just for the added vitamins and calcium. To keep it creamier, I only bake it for about 30-35 minutes. I do agree with some reviews that the baking time can be shortened. You will not successfully make a faux cheese sauce using only soy milk. This recipe is certainly healthier than any dairy counterparts because the fat from nuts is more beneficial than animal fat.
I would like to comment that macaroni and cheese is not a health food. Also, one reviewer complained about the fat content from the use of cashews. If you leave out the pepper, you are eliminating a key element in the dish's flavor. It isn't spicy at all and the red pepper is helps the dish have a cheesy flavor as well as that bright orange color children are so fond of. To those who have tried leaving out the roasted red pepper, this shouldn't be done. It is delicious! I am compelled to give a more thorough review though.
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