Description
Getting easy baked vegan mac cheese on your table takes just 30 minutes, and the creamy cashew sauce you make from scratch beats anything from a box. Your pasta comes out perfectly cooked and tender, baked until the top turns golden and crispy, making this comfort food dish something you and your family actually look forward to eating.
Ingredients
Scale
Base ingredients:
- 12 ounces elbow macaroni
- 1 cup raw cashews, soaked in hot water for 15 minutes
- 1 cup unsweetened plant-based milk
- 2 tablespoons olive oil or vegan butter
- 2 tablespoons all-purpose flour
Sauce seasonings:
- 1/2 cup nutritional yeast
- 1 tablespoon lemon juice
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1/2 teaspoon smoked paprika
- 1/2 teaspoon mustard
- 1 teaspoon turmeric
- Salt and black pepper to taste
Toppings:
- 1/2 cup panko breadcrumbs
- 2 tablespoons vegan parmesan or additional nutritional yeast
- 1 cup steamed or roasted vegetables
Instructions
- Heat your oven to 375°F and get a large pot of salted water boiling for your 12 oz of elbow macaroni, cooking it to al dente according to package directions, then drain it completely.
- While your pasta cooks, drain 1 cup of soaked raw cashews and place them in your blender with 1 cup of unsweetened plant-based milk, ½ cup nutritional yeast, 2 tablespoons olive oil, 1 tablespoon lemon juice, 1 teaspoon garlic powder, 1 teaspoon onion powder, ½ teaspoon smoked paprika, ½ teaspoon mustard, salt, and black pepper.
- Blend your cashew mixture until it reaches a smooth, creamy consistency, then taste it and adjust your seasonings as needed.
- Pour 2 tablespoons of olive oil or vegan butter into a medium saucepan over medium heat and let it warm for about 1 minute.
- Whisk 2 tablespoons of all-purpose flour into your hot oil, stirring constantly for 1-2 minutes at medium heat until it becomes fragrant and slightly golden.
- Slowly pour your blended cashew sauce into the flour mixture while whisking continuously, cooking everything together at medium heat for 2-3 minutes until the sauce thickens noticeably.
- Toss your drained pasta with the thickened cheese sauce in a large mixing bowl, folding in 1 cup of steamed or roasted vegetables if you’re using them.
- Transfer your mac and cheese to a lightly greased 9×13-inch baking dish for baking.
- Mix ½ cup panko breadcrumbs with 2 tablespoons vegan parmesan in a small bowl, drizzle a little olive oil over the mixture, and scatter it evenly across the top of your pasta.
- Bake at 375°F for 15-20 minutes until your breadcrumb topping turns golden brown and crispy.
- Remove your dish from the oven and let it rest for a few minutes before you serve it to your table.
Notes
- Soak your cashews in hot water for at least 15 minutes before blending so they blend into a truly smooth and creamy sauce without any graininess.
- Taste your cheese sauce right after blending and adjust the lemon juice or nutritional yeast to your preference, since this is your chance to get the flavor exactly right before baking.
- Skip the flour roux in step 3 if your blender is powerful – a high-speed blender creates a thick enough sauce on its own, saving you time and an extra pan.
- Toss your pasta with the sauce while both are still warm so the noodles absorb the flavors better and create a creamier texture throughout the dish.
- Mix your breadcrumb topping with olive oil just before sprinkling it over the dish so it stays dry and crisps up perfectly in the oven rather than getting soggy.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Vegan
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 4
- Calories: 396 kcal
- Sugar: 1 g
- Sodium: 210 mg
- Fat: 15 g
- Saturated Fat: 2 g
- Unsaturated Fat: 13 g
- Trans Fat: 0 g
- Carbohydrates: 54 g
- Fiber: 5 g
- Protein: 14 g
- Cholesterol: 0 mg