Description
This Vegan Mac and Cheese features a rich, creamy texture and incredible flavor, making it a quick and satisfying meal for any occasion. With simple ingredients and easy preparation, it’s perfect for anyone seeking a delicious, plant-based comfort food.
Ingredients
Scale
- 16 oz pasta
- 1 cup unsalted cashews
- ¼ cup vegan butter
- ⅓ 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
- ¼ tsp red pepper flakes
- 3 tbsp panko breadcrumbs (optional)
Instructions
- Cook pasta in salted boiling water until al dente; drain and set aside.
- In a saucepan, melt vegan butter and sauté onion until translucent; add garlic and smoked paprika.
- Blend sautéed mixture with cashews, almond milk, nutritional yeast, salt, and red pepper flakes until smooth.
- Mix the cashew sauce with the cooked pasta and adjust creaminess with reserved pasta water if needed.
- Prepare topping by mixing melted butter with panko breadcrumbs if using.
- Transfer to a baking dish, sprinkle with breadcrumbs, and bake at 350°F for 15 minutes until golden and bubbly.
- Cool slightly before serving.
Notes
Store leftovers in an airtight container for up to 4 days.
Freeze portions in freezer-safe containers for up to 3 months.
Reheat in microwave or skillet with a splash of almond milk to restore texture.
Nutrition
- Serving Size: 1 serving
- Calories: 420
- Sugar: 2g
- Sodium: 500mg
- Fat: 20g
- Saturated Fat: 5g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 52g
- Fiber: 5g
- Protein: 10g
- Cholesterol: 0mg