Description
This Vegan Mac and Cheese is packed with flavor and is incredibly easy to prepare. Featuring creamy cashew sauce and nutritional yeast, it’s the ultimate comfort food that’s perfect for a quick dinner or a cozy 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.
- Add cashews to a medium saucepan, cover with water, and bring to a boil. Reduce heat to a simmer and cook for 10-15 minutes until softened.
- In a large skillet, heat 2 tablespoons of vegan butter over medium heat. Add diced onion, minced garlic, and smoked paprika and sauté for 2-3 minutes.
- Stir in the remaining butter and almond milk, bringing the mixture to a slow simmer.
- Whisk in nutritional yeast, salt, pepper, and red pepper flakes, then remove from heat.
- Drain the softened cashews and transfer them to a blender. Add the sauce mixture and blend for 1 minute until smooth.
- Return the sauce to the skillet, add the cooked pasta, and stir to combine. Adjust consistency by cooking further if necessary.
- Sprinkle panko breadcrumbs on top and broil under high heat for 2-3 minutes until golden.
Notes
For creamier sauce, blend longer.
Feel free to adjust spices to taste or add more vegetables for extra nutrition.
Serve immediately for the best texture.
Nutrition
- Serving Size: 1 bowl
- Calories: 420
- Sugar: 4g
- Sodium: 450mg
- Fat: 23g
- Saturated Fat: 7g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 42g
- Fiber: 5g
- Protein: 11g
- Cholesterol: 0mg