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1. #EASY VEGAN MAC AND CHEESE WITHOUT CASHEW OR POTATO CARROT FREE#
2. #EASY VEGAN MAC AND CHEESE WITHOUT CASHEW OR POTATO CARROT MAC#

#EASY VEGAN MAC AND CHEESE WITHOUT CASHEW OR POTATO CARROT FREE#

Set your instant pot to saute after the pasta cooks and add in the milk, cheese, garlic and onion powder, nutritional yeast and salt to taste.įeel free to add any more flavors that you’d like.

#EASY VEGAN MAC AND CHEESE WITHOUT CASHEW OR POTATO CARROT MAC#

The healthy vegan velveeta hidden veggie cheese sauce is made with potato and carrot with. It is not as healthy as plant based mac and cheese recipes made with pumpkin, cauliflower or carrots but it is still nutritious as made from cashew nuts. The pasta should have absorbed most of the water and the water that is left is starchy and will help to thicken the mac and cheese This easy recipe is totally plant based, vegan and oil free. Use only 4 cups of water for 16 oz of pastaĭon’t worry about draining the pasta after it cooks. Add Daiya shreds whisk until melted, about 3 minutes. Continue to whisk until mixture thickens, about 5-7 minutes. Add salt, pepper, and garlic powder whisk to combine. Quick release after cooking on high pressure for 4 minutes Whisk until browned and slightly bubbly, about 7 minutes. It’s also oil-free, easily made gluten free, and surprisingly healthy (although you’d never know it by the taste). They always leave a weird, unpleasant after taste This plant based macaroni and cheese is the BEST comfort food for everything from Thanksgiving dinner to a busy weeknight with the family. The breadcrumbs and parm added a great toasty crispy crunch. I baked this in the oven for a few minutes, topped with breadcrumbs and homemade easy vegan parmesan. It's fun to get creative with macaroni & cheese. Reheat on a stovetop, adding extra broth if it's too dry. The combination of cashews, fresh lemon, carrots and potato blend together to make the richest cheesiest flavor. Store leftover mac & cheese covered in the refrigerator for 3-4 days. Pour the sauce over the cooked macaroni and mix it well. Add the vegan cheeses and stir until melted and creamy. Add a little at a time and whisk constantly to make the roux sauce as lump-free as possible. Use a whisk to mix the flour and melted butter quickly and constantly. This cheese sauce is healthy, creamy and made from potatoes and. My favorite vegan milk to cook savory dishes with is So Delicious unsweetened and plain coconut milk. Put all the ingredients in a blender and blend until smooth. Heat the vegan butter or oil in a large skillet over low heat. It has no nuts and no cashews It is also is the perfect sauce to make vegan Mac N Cheese.

If you can’t find vegan butter, most margarines work as well. This helps prevent the starchy water from foaming up when you quick release it. Tips for making this vegan instant pot macaroni and cheese:Īdd vegan butter to the pot of dry noodles, water and salt.