Description
This Vegan Mac and Cheese features a creamy, cheesy sauce made from cashews and nutritional yeast, creating a comforting dish perfect for any night! Easy to prepare and delicious, it’s a meal that satisfies cravings and evokes nostalgia.
Ingredients
Scale
- 16 oz pasta, cooked
- 1 cup unsalted cashews, soaked
- ¼ cup vegan butter, divided
- â…“ cup yellow onion, diced
- 3 garlic cloves, minced
- ½ tsp smoked paprika
- 2 cups almond milk or milk of choice
- ½ cup + 2 tbsp nutritional yeast
- ½ tsp salt, plus more to taste
- ¼ tsp red pepper flakes
- 3 tbsp panko breadcrumbs, optional
Instructions
- Cook the pasta according to package directions until al dente.
- In a skillet, melt vegan butter and sauté onions until translucent, then add garlic and smoked paprika.
- Blend soaked cashews with almond milk, nutritional yeast, salt, and red pepper flakes until smooth.
- Combine pasta with the sauce, adjusting seasoning as needed.
- For a crispy topping, bake with panko breadcrumbs at 375°F for 10-15 minutes.
Notes
Soak cashews overnight for best texture in the sauce.
Use gluten-free pasta to make this dish gluten-free.
Add vegetables like spinach for an extra nutrition boost.
Nutrition
- Serving Size: 1 cup
- Calories: 320
- Sugar: 2g
- Sodium: 400mg
- Fat: 15g
- Saturated Fat: 3g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 4g
- Protein: 10g
- Cholesterol: 0mg