Description
This Vegan Mac and Cheese combines creamy sauce with tender pasta, delivering a comforting taste of nostalgia. It’s quick to make and perfect for any occasion.
Ingredients
Scale
- 16 oz pasta, cooked
- 1 cup unsalted cashews
- 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 pasta according to package instructions, then drain and set aside.
- In a skillet, melt half the vegan butter and sauté onions until translucent, then add garlic and sauté briefly.
- Blend cashews, sautéed onion and garlic, smoked paprika, almond milk, nutritional yeast, and salt until smooth.
- Combine the cheese sauce with cooked pasta, adding reserved pasta water if needed.
- If using, mix remaining vegan butter with panko breadcrumbs and sprinkle on top of pasta.
- Bake at 350°F (175°C) for 15-20 minutes until golden and bubbly.
Notes
For a smoother sauce, soak cashews in water for at least one hour.
Use any type of pasta or a gluten-free substitute as desired.
Add veggies like broccoli or spinach for extra nutrition.
Nutrition
- Serving Size: 1 serving
- Calories: 295
- Sugar: 1g
- Sodium: 300mg
- Fat: 16g
- Saturated Fat: 3g
- Unsaturated Fat: 11g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 3g
- Protein: 8g
- Cholesterol: 0mg