Vegan Mac and Cheese
If you didn't think it was possible for mac n cheese to be vegan think again! This vegan mac is everything you love about traditional mac n cheese without the addition of dairy.
- Prep Time: 30 minutes
- Bake Time: 20 minutes
- Total Time: 50 minutes
- Yield: 4 Servings 1x
- Category: Savory Recipes
- Method: Bake
- Cuisine: American
- Diet: Vegan
Ingredients
Scale
2 c raw cashews, soaked overnight and drained
1 lb macaroni noodles
1 tbsp olive oil
1 c chopped onion
1/2 c chopped carrot
5 cloves garlic, minced
3 c nondairy milk
1/2 c nutritional yeast
1 tbsp dijon mustard
2 tbsp tomato paste
1 tbsp lemon juice
2 tsp sea salt
1 tsp garlic powder
1 tsp onion powder
1 tsp paprika
1/2 c panko breadcrumbs
1 tbsp vegan butter, melted
1 tsp dried parsley
Instructions
- Prep Noodles and Veggies: Preheat oven to 350 degrees F (175 C). Fill a large pot with water and bring it to a boil on the stove. Cook macaroni according to package instructions. While macaroni is cooking, preheat olive oil in a small skillet over medium high heat. Add onion, carrot and garlic to the pan and sauté until lightly golden, about 5-7 minutes.
- Blend Sauce: Add cashews, sautéed veggies, nondairy milk, nutritional yeast, dijon mustard, tomato paste, lemon juice, sea salt, garlic powder, onion powder and paprika to a high speed blender. Blend until mixture is smooth and creamy. Depending on the power of your machine this could take up to 5 minutes. Run the blender 1 minute at a time to avoid overheating.
- Assemble and Bake: Drain your macaroni and return it to the pot. Pour your cheese sauce from the blender over the noodles. Stir and pour into a casserole dish. I used a 10 inch oblong dish. In a small bowl stir together panko breadcrumbs and melted vegan butter. Sprinkle crumbs over the top of the macaroni. Do the same with the dried parsley. Place macaroni in the oven and bake for 20 minutes. Serve immediately.
Equipment
Notes
*Mac n Cheese will keep in an airtight container in the refrigerator for 3-4 days or can be frozen for up to 1 month.
**Soaking your cashews overnight is ideal as it makes things a lot easier for your blender. If you forget you can cover the cashews in boiling water and let them sit for 30 minutes. This should do the trick.
Find it online: https://censoredbaker.com/vegan-mac-and-cheese/
