Description
This Vegan Mac and Cheese boasts an irresistible flavor profile with creamy cashew sauce, quick prep, and wholesome ingredients. Perfect for a healthy dinner or comforting meal!
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 until al dente.
- In a medium saucepan, cover the cashews with water and bring to a boil. Reduce heat and simmer for 10-15 minutes until softened.
- In a large skillet, heat 2 tablespoons of vegan butter over medium heat. Add the diced onion, minced garlic, and smoked paprika, sautéing for 2-3 minutes.
- Stir in the remaining butter and almond milk, bringing the mixture to a slow simmer.
- Whisk in the nutritional yeast, salt, and red pepper flakes. Remove from heat once combined.
- Drain the softened cashews and transfer them to a high-speed blender. Add in the cheesy milk mixture, blending for about 1 minute until smooth.
- Return the sauce to the skillet, adding in the cooked pasta and stirring to combine, adjusting the thickness as needed by reheating gently.
- Top with panko breadcrumbs and broil under high heat for 2-3 minutes until golden brown.
Notes
For added flavor, feel free to customize the spices to your taste.
For a nut-free version, replace cashews with silken tofu or vegan cream cheese.
Make sure to use gluten-free pasta if needed.
Nutrition
- Serving Size: 1 cup
- Calories: 320
- Sugar: 2g
- Sodium: 490mg
- Fat: 18g
- Saturated Fat: 5g
- Unsaturated Fat: 13g
- Trans Fat: 0g
- Carbohydrates: 36g
- Fiber: 3g
- Protein: 9g
- Cholesterol: 0mg