Description
This Vegan Mac and Cheese is rich in flavor and easy to prepare. With creamy cashew sauce and a sprinkle of panko, it’s a delightful comfort food for any dinner night.
Ingredients
Scale
- 16 oz pasta, cooked
- 1 cup unsalted cashews
- ¼ cup vegan butter, divided
- 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, plus more to taste
- ¼ tsp red pepper flakes
- 3 tbsp panko breadcrumbs, optional
Instructions
- Cook the pasta according to the package instructions.
- In a saucepan, add cashews, cover with water, and bring to a boil. Reduce heat to simmer for 10-15 minutes to soften the cashews.
- Heat 2 tablespoons of vegan butter in a large skillet over medium heat. Add diced onion, garlic, and smoked paprika; sauté for 2-3 minutes. Add remaining butter and almond milk, bringing it to a slow simmer.
- Whisk in nutritional yeast, salt, red pepper flakes, then remove from heat.
- Drain the softened cashews and transfer them to a blender. Add the cheesy milk mixture and blend for 1 minute until creamy.
- Return the sauce to the skillet, mix in cooked pasta, and stir to combine. Heat if needed to thicken sauce further.
- Sprinkle panko breadcrumbs over the top and broil in the oven for 2-3 minutes until golden brown.
Notes
For an extra creamy texture, blend longer until smooth.
Adjust seasonings to taste for a more personalized flavor.
Use gluten-free pasta if needed.
Nutrition
- Serving Size: 1 cup
- Calories: 350
- Sugar: 2g
- Sodium: 300mg
- Fat: 15g
- Saturated Fat: 3g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 48g
- Fiber: 4g
- Protein: 10g
- Cholesterol: 0mg