![]() Here are some of the ingredients I used to make this delicious vegan mac. Then you’ll add some “cheese” sauce, only we won’t be using ANY cow’s milk, cheese, or butter. In order to make a plant-based version of macaroni and cheese in the Instant Pot or on the stove, you’ll need to cook some vegan pasta as usual, by heating it up in water until it has absorbed enough to become soft. Instant pot vegan mac and cheese, so easy and so good! It’s easy, kid friendly, and the sauce is made of veggies. This Instant Pot macaroni is one of the best plant based meals to cook for your family. Add in some store-bought vegan beefless crumbles when you add the sauce at the end, to make a vegan version of the Hamburger Helper you ate as a kid.Add any kinds of frozen veggies – peas, peas & carrots, vegetable medley, edamame, spinach, etc.Replace the cauliflower with squash or pumpkin cut up into small chunks.There are many different ways you can make this mac aside from the “standard” cauliflower sauce method I describe in the recipe below. They ate all the mac and cheese that I made! And they couldn’t believe when I said it doesn’t have any milk or cheese in it.Īnother plant based recipe for the win! How To Make Vegan Instant Pot Mac And Cheese Well, they both ended up loving it so much that they each ate 3 bowls full. I said I wasn’t sure if they’d like it, but if they want more they can have some. But when they got to their seats, there was just a little bit of mac in their bowls. I told my kids, “Lunch is ready! Come eat!” and they came to the table. Which was weird since there were no peas in the sauce.Īfter a few iterations, I finally got it to taste just right. The first time they tasted my cheese sauce, my eldest made a face and said it tasted like peas. So I summoned my brave taste testers into the kitchen a few times while I worked out the kinks in my vegan mac and cheese recipe. Their opinion on how my food tastes matters, because if they don’t like it, they won’t eat it! When it comes to making new recipes at home, my kids are always my most important critic. Try serving it over baked potatoes or steamed broccoli, use it as a dip for tortilla chips or french fries, or stir it into soups or chilis.A comforting classic, this vegan instant pot mac and cheese tastes just like mama used to make, minus the milk and cheese! ~ This dreamy butternut squash mac and cheese sauce is so versatile. To make the final dish gluten free, choose gluten free noodles. ~ To make this nut free, use white beans (cannelllini or Great Northern) instead of cashews. ~ For an extra “cheesy” flavor, try adding 1 tablespoon of mellow white miso (note: contains soy) or 2 tablespoons of nutritional yeast. ~ If you are making this sauce on it’s own without the noodles, you can use water, unsweetened plain non-dairy milk, or the cooking liquid from the squash/onions in place of the pasta cooking water. ~ Use a high speed blender to ensure the sauce blends up silky smooth. ~ Don’t forget to save ½ cup of the pasta cooking liquid before draining the noodles! The starch in the water helps create the silky creamy texture. ~ To save time, feel free to use pre-chopped butternut squash found in the produce section of the grocery store. ~ Although the peel of butternut squash is edible, peel it! The end result will be much creamier without the peel. Roasted salted cashews will be too strong. They blend up super creamy and have a mild sweet flavor that complements the other flavors of the butternut squash mac and cheese. Love butternut squash? You’ll love my vegan butternut squash risotto and baked butternut squash fries! Pumpkin or sweet potato can be used instead though both will give slight flavor variations to the final dish. It costs more to buy the pre-chopped kind, but it can save you time for sure. I buy a whole one and prep it myself, but most grocery stores now sell pre-chopped butternut squash in the produce section and you can often find it frozen as well. It blends up super creamy when paired with the other ingredients. It’s nutty and earthy with a slight sweetness. ![]() Our favorite is by far the Tinkyada noodles! They stay al dente, they don’t clump up, my kids can’t tell the difference between these and regular pasta, and its made from just organic brown rice and water! Try it!īutternut Squash ~ This healthy veggie gives us the classic golden color of mac and cheese. *Pro tip: After learning of our daughters gluten sensitivity, we have tried nearly every kind of gluten free noodle out there. Use gluten free noodles, if you need/want. ![]() Small shells, penne, and rotini are our other faves for this dish. Noodles ~ Elbow noodles are classic for mac and cheese, but this sauce will work with any of your favorite noodle shapes. ![]()
0 Comments
Leave a Reply. |
AuthorWrite something about yourself. No need to be fancy, just an overview. ArchivesCategories |