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I personally use and love these products in my kitchen. I only recommend what I trust!
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I'll be the first to admit, I used to be the biggest mac and cheese snob. I thought nothing could ever compare to the real deal, the kind with mounds of cheddar and a crispy breadcrumb topping. But then my friend Sarah (you know, the one who's practically a culinary wizard?) challenged me to create a vegan version that would blow my mind. And folks, let me tell you, this Roasted Garlic Alfredo Vegan Mac is it! So go grab your aprons, lets get to it. You wont regret it!
The secret to this recipe lies in the roasted garlic. Roasting the garlic mellows out its sharp bite and transforms it into a sweet, caramelized, almost candy-like flavor bomb. It infuses the Alfredo sauce with a depth of flavor that you just won't believe is entirely plant-based. If you're like me and you hate doing dishes, you can even roast the garlic ahead of time! I usually do a whole head on Sunday and toss it into everything from pasta sauces to roasted veggies throughout the week. This will give you a head start for the rest of the week!
Plus, let's be real, who doesn't love mac and cheese? It's the dish that brings back childhood memories, warms you up on a chilly night, and is always a crowd-pleaser. This vegan version is no different. It's the perfect dish to share with friends and family, whether they're vegan or not. Trust me, they won't even miss the cheese!
Required Equipments
- Oven
- Large Pot
- High-Speed Blender
- Mixing Bowl
- Foil
- Saucepan
Roasted Garlic Alfredo Vegan Mac (Vegan): Frequently Asked Questions
Roasted Garlic Alfredo Vegan Mac (Vegan)
Indulge in the creamy, dreamy goodness of Roasted Garlic Alfredo Vegan Mac! This plant-based twist on a classic comfort food features a rich, garlicky Alfredo sauce and tender macaroni, all completely dairy-free.
⏳ Yield & Time
Yield: 4 servings
Preparation Time: 15 minutes
Cook Time: 35 minutes
Total Time:
🍽 Ingredients
📖 Instructions
- Roast the Garlic: Preheat your oven to 400°F (200°C). Slice off the top of a head of garlic, exposing the cloves. Drizzle with 1 tablespoon of olive oil, wrap in foil, and bake for 45-60 minutes, or until the cloves are soft and fragrant. Let it cool slightly, then squeeze the roasted garlic out of the cloves into a bowl.
- Cook the Macaroni: Cook 1 pound of macaroni according to package directions. Drain and set aside.
- Make the Alfredo Sauce: While the macaroni is cooking, prepare the Alfredo sauce. In a high-speed blender, combine 1 1/2 cups of raw cashews (soaked in hot water for at least 30 minutes, then drained), 1 1/2 cups of vegetable broth, 1/4 cup of nutritional yeast, 2 tablespoons of lemon juice, 1 teaspoon of garlic powder, 1/2 teaspoon of onion powder, and salt and pepper to taste. Blend until completely smooth and creamy.
- Combine: In a large pot or saucepan, combine the cooked macaroni, roasted garlic, and Alfredo sauce. Stir well to coat the macaroni evenly. Heat over medium heat for a few minutes, stirring occasionally, until heated through.
- Serve: Serve immediately, garnished with fresh parsley or a sprinkle of red pepper flakes, if desired. Enjoy!
- Optional Additions: Feel free to stir in other veggies like broccoli, spinach, or sun-dried tomatoes for extra flavor and nutrition. A little bit of vegan parmesan on top never hurt anyone, either!
📝 Notes
- For a smoother sauce, make sure to soak the cashews for at least 30 minutes.
- You can use store-bought vegan Alfredo sauce to save time, but the homemade version is much tastier!
- Add a pinch of red pepper flakes for a spicy kick.
🍎 Nutrition
Calories: 550 kcal
Protein: 20 g
Fat: 25 g
Carbohydrates: 70 g
Fiber: 8 g
Calcium: 50 mg
