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Macaroni and Cheese Soup

Macaroni and Cheese Soup

If you ever want mac and cheese but you want to boost the comfort factor by making it as a soup - or you just want to try something different - this is the recipe for you, perfect for cold winter nights. Rich, creamy, a little tangy and full of the great flavor we expect from the beloved pasta dish, Macaroni and Cheese Soup may become a mainstay in your kitchen. It’s also very customizable, which I love: feel free to sprinkle with minced fresh herbs like parsley or basil, or try a savory topping like sliced vegan bacon or sauteed shiitake mushrooms. Whatever you decide, it is a bowl of deliciousness just waiting for you.

Speaking of great food, check out our e-book, Fun, Festive and Fabulous Vegan Holidays for Everyone: Recipes, Puns, Historic Lore, Tips and More to Help You Celebrate Without Compromise, and I think you will LOVE it. We cover ten celebrations along with more than 70 previously published and brand-spanking-new recipes – all vegan and gluten-free – that are designed for everyone from beginning to more experienced cooks to recreate in their own kitchens with ingredients that are easy to access, helping you to live it up, vegan style. Whether you’re vegan or omnivorous, whether you celebrate certain holidays or not, you will find dozens of really fun, delicious and damn impressive recipes to enjoy year-round, along with puns, historic lore, advice and so much more to keep you interested. So much value-added! Vegan Holidays for Everyone is for everyone who likes to enjoy great food without compromise.


Macaroni and Cheese Soup

4 cups potatoes, peeled and cut into equal chunks
(Yukon or russet work best)
8 - 12 ounces macaroni
tablespoon olive oil
1 yellow onion, diced
2 large carrots, sliced
4 cloves garlic, minced
1 tablespoon low-sodium tamari
⅔ cup unsalted, raw cashews, soaked for 30 minutes and drained
2 cups plain, unsweetened non-dairy milk
2 cups low-sodium vegetable stock
cup nutritional yeast
1 tablespoon fresh lemon juice
Salt and pepper to taste

Bring a large salted pot of water to boiling. Add the potatoes and boil for about 13 - 14 minutes or until fork tender. When done boiling, strain out of the water (if possible) but keep the water boiling. Add macaroni noodles and set the timer to cook for the length of time the package instructs. (You could also do this in two large pots.)

Meanwhile, in a large saute pan, heat the oil, and add the onions, carrots and saute for about eight minutes. Add the garlic and par-boiled potatoes, sauteing together for another three minutes. Add the soaked cashews, non-dairy milk, stock and nutritional yeast to a blender and blend until smooth; add the soft veggies and blend again until smooth. Depending on the size of your blender, you may have to do this in batches. Pour into a large pot along with the cooked macaroni noodles, heat together, add lemon juice and season to taste.

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