Vegan Macaroni Recipe
A plant-based, creamy vegan macaroni recipe that delivers delicious flavor and texture without dairy, cheese, or animal products.
Ingredients
- 2 cups elbow macaroni
- 2 tablespoons olive oil
- 1 onion finely chopped
- 3 garlic cloves minced
- 1/2 cup raw cashews soaked for 30 minutes
- 1 cup unsweetened almond milk
- 1 tablespoon nutritional yeast
- 1/2 teaspoon turmeric for color
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1 teaspoon Dijon mustard
- 1 tablespoon lemon juice
- 1/2 cup diced bell peppers optional
Instructions
- Cook macaroni in salted water until al dente (7-8 minutes). Drain and set aside.
- Heat olive oil in a pan over medium heat. Sauté onions and garlic until fragrant.
- Blend soaked cashews, almond milk, nutritional yeast, turmeric, salt, pepper, Dijon mustard, and lemon juice until smooth.
- Pour the cashew cream into the sautéed onions and garlic. Simmer for 5 minutes, stirring continuously.
- Add cooked macaroni to the sauce and toss until evenly coated.
- Stir in diced bell peppers for extra crunch and color.
- Serve immediately, garnished with fresh herbs if desired.
Notes
Nutritional Values (Per Serving):
- Calories: 380 kcal
- Total Fat: 14g
- Saturated Fat: 2g
- Carbohydrates: 52g
- Fiber: 4g
- Protein: 11g
Vitamins and Minerals (Approximate Values Per Serving):
- Vitamin B12: 25% (from nutritional yeast)
- Calcium: 15%
- Iron: 18%
- Vitamin C: 10%
- Magnesium: 20%
Additional Notes & Tips:
- For a nut-free version, use silken tofu instead of cashews.
- Add a pinch of smoked paprika for a smoky twist.
- Garnish with chopped parsley or chili flakes for extra flavor.
- Reheat with a splash of almond milk to keep it creamy.