Description
A cozy and ultra-creamy baked vegan mac & cheese that offers a dairy-free alternative to the classic dish, topped with a golden crunchy layer.
Ingredients
Scale
- 2 cups elbow macaroni
- 1 cup raw cashews
- 1/2 cup nutritional yeast
- 2 cups unsweetened plant milk
- 2 tablespoons olive oil
- 1 onion, chopped
- 2 cloves garlic, minced
- 2 tablespoons lemon juice
- 1 tablespoon Dijon mustard
- 1 teaspoon turmeric (for color)
- Salt & black pepper to taste
- 1 cup breadcrumbs
- 1 teaspoon paprika
Instructions
- Cook macaroni until just al dente; drain and set aside.
- Soak cashews in hot water for 10 minutes, then drain.
- Blend cashews, plant milk, nutritional yeast, lemon juice, mustard, turmeric, salt, and pepper until silky smooth.
- Sauté onion and garlic in olive oil until soft, then stir into the sauce.
- Combine cooked pasta with sauce until fully coated.
- Transfer to a baking dish and sprinkle with breadcrumbs and paprika.
- Bake at 375°F (190°C) until bubbly and golden on top, about 20 minutes.
Notes
- For a spicier version, add cayenne pepper to the sauce.
- Ensure the cashews are soaked well for a smoother sauce.
- Can be made ahead and baked just before serving.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Main Dish
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 2g
- Sodium: 400mg
- Fat: 15g
- Saturated Fat: 2g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 4g
- Protein: 10g
- Cholesterol: 0mg