Vegan Mac & Cheese
This Vegan Mac & Cheese is creamy, rich, and satisfying, perfect for busy weeknights or cozy evenings.
Ingredients
Pasta
- 8 ounces elbow macaroni Cook according to package instructions
Cashew Cheese Sauce
- 1 cup raw cashews Soaked for 2-4 hours and drained
- 1 cup plant-based milk Almond or soy milk works well
- 1 tablespoon nutritional yeast
- 1 tablespoon lemon juice
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1/2 teaspoon turmeric
- Salt and pepper to taste
Topping
- 1/2 cup breadcrumbs Optional for topping
Instructions
Preparation
- Preheat your oven to 350°F (175°C).
- Cook the macaroni according to package instructions; then drain and set aside.
- In a blender, combine the soaked cashews, plant-based milk, nutritional yeast, lemon juice, garlic powder, onion powder, turmeric, salt, and pepper. Blend until smooth and creamy.
- In a large mixing bowl, combine the cooked macaroni and cashew cheese sauce. Mix until well combined.
- Transfer the mixture to a baking dish and sprinkle breadcrumbs on top if desired.
Baking
- Bake for 20-25 minutes until golden on top.
- Serve warm and enjoy!
Notes
For variations, swap elbow macaroni for zucchini noodles or mix in sautéed veggies. Can be stored in an airtight container in the fridge for 3-5 days or frozen for up to 2 months.