Homemade Vegan Macaroni and Cheese

Homemade Vegan Macaroni and Cheese is a delicious dish that has captivated the hearts of many who love creamy, comforting meals without the use of dairy products. This recipe offers an amazing twist to traditional macaroni and cheese by using plant-based ingredients like cashews, nutritional yeast, and vegetables for a healthier option while still delivering all the rich flavors we enjoy.

Preparation Time: 30 minutes

Serving Size: 8 servings

Ingredients:

• Celery, chopped - 1/4 cup
• Carrots, grated - 1 medium carrot
• Onion, finely chopped - 1 small onion
• Bell peppers, diced - 1 small bell pepper
• Cashews or almonds (soaked for at least 6 hours) - 2 cups
• Nutritional yeast - 1/4 cup
• Garlic powder - 1 teaspoon
• Vinegar - 3 tablespoons
• Salt, to taste - 1 teaspoon
• Paprika (optional) - 1/2 teaspoon
• Cooked macaroni or noodles - as needed
• Water - enough to cover cashews/almonds for soaking

Instructions:

1. Start by preparing your vegetables. Chop the celery, carrots, onions, and bell peppers finely. This will ensure they blend well into the creamy sauce.
2. In a large pot, combine soaked cashews or almonds with enough water to cover them by at least two inches deep. Let it sit for about 30 minutes before blending. Soaking helps soften the nuts which results in a creamier sauce.
3. Once soaked and blended, strain the mixture through cheesecloth or a fine-mesh sieve until you get a smooth, thick cashew or almond milk base.
4. In another pot over medium heat, add chopped vegetables. Cook them for about 5 minutes until they start softening. Add garlic powder, paprika (if using), salt, and vinegar to the pot. Continue cooking for another 3-4 minutes.
5. Add the strained cashew or almond milk base back into the pot with your cooked macaroni/noodles. Stir well to combine everything thoroughly.
6. Let it simmer gently over medium heat until all flavors have melded together, stirring occasionally. This process usually takes about 10 minutes. By this time, you should notice that the mixture is starting to thicken up nicely forming a thick sauce.
7. Add nutritional yeast and mix well until fully incorporated into the sauce. Taste and adjust seasoning if necessary. If too thin, continue simmering for another few minutes; if too thick, add more cashew/almond milk base slowly as needed.

For best results, allow this macaroni and cheese to cool down slightly before serving so that it can set nicely in the fridge. Serve cold or at room temperature for a refreshing treat on hot summer days!

This homemade vegan mac and cheese is not only incredibly tasty but also highly versatile. You could add various vegetables such as broccoli, spinach, or zucchini into your dish according to personal preference. It’s also an excellent choice if you're looking for a nutritious yet indulgent meal that everyone will love.

Tips:

• For extra creaminess, try adding some more soaked nuts before blending them together.
• If you prefer your mac and cheese less spicy, reduce or omit the amount of garlic powder used in step four.

Cooking time: Approximately 45 minutes from start to finish including preparation and cooling. Serving size: This recipe serves eight people generously depending on how much each person eats.