Vegan Mac and Cheese
This easy baked vegan mac and cheese recipe is rich, creamy, and kid-friendly too—but it’s made with cashew cheese instead of dairy!
Servings: 8 servings
Calories: 324kcal
Ingredients
For the pasta:
- 1 lb pasta (of choice!)
- 1 cup breadcrumbs
For the sauce:
- ½ cup raw cashews soaked at least 2 hours
- ⅓ cup nutritional yeast
- 2 garlic cloves
- 3 tablespoons fresh lemon juice
- 1 teaspoon miso paste
- 1 teaspoon tahini
- ¼ teaspoon smoked paprika
- ¼ teaspoon nutmeg
- ¼ teaspoon sea salt
- ¼ teaspoon pepper
- ½ teaspoon turmeric
- ⅓ cup - ½ cup water
Instructions
- Preheat the oven to 350ºF. Cook pasta according to package instructions.
- While pasta is cooking, prepare the sauce. Drain and rinse the cashews, then add them to a blender along with the remaining ingredients, starting with just 1/3 cup of water.
- Blend on high until smooth and creamy, adding more water 1 tablespoon at a time until the sauce is pourable. Taste and adjust seasonings as needed.
- Drain the pasta and add it to a oven safe baking dish. Pour sauce over top and stir to combine.
- Sprinkle breadcrumbs over the top of the noodles, cover the dish with tin foil and bake on the center rack for 20 minutes. Remove and serve immediately.
Video
Notes
If you have a high powered blender, you can get away with soaking the cashews in hot water for 30 - 45 minutes.
Nutrition
Calories: 324kcal | Carbohydrates: 56g | Protein: 12g | Fat: 6g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Sodium: 204mg | Potassium: 262mg | Fiber: 3g | Sugar: 3g | Vitamin A: 33IU | Vitamin C: 3mg | Calcium: 43mg | Iron: 2mg