Baked Vegan Mac and Cheese
Baked Vegan Mac and Cheese! Creamy, cheesy vegan mac and cheese topped with breadcrumbs and baked until golden brown and delicious. A fantastic non-dairy casserole for new moms and families!
Equipment
Ingredients
- 1 pound elbow noodles, or other short noodles
- 2 cups raw unsalted cashews*
- 3 cups unsweetened almond milk, or other non-dairy milk
- 1 cup nutritional yeast
- 2 teaspoons garlic powder
- 2 teaspoons onion powder
- 1 1/2 teaspoons salt
- 1/2 teaspoon chipotle powder
- 1/2 teaspoon smoked paprika
- 1 teaspoon dijon mustard
- 1/2 cup panko breadcrumbs
- 1 tablespoon melted vegan butter
- 1 teaspoon Italian seasoning
Instructions
- Bring a large pot of salted water to a boil and add the pasta. Cook until just al dente, then set aside.
- Preheat the oven to 350 degrees F.
- While the pasta is cooking, place the cashews, milk, yeast, spices and mustard in the base of a blender and puree until very creamy and smooth. Depending on the power of your blender, this may take a few minutes. Taste, adding more salt/pepper as desired.
- Toss the hot cooked pasta with sauce until well coated, then place in a greased 9x12 casserole dish.
- Mix together the breadcrumbs with the butter and seasoning, coating the breadcrumbs as much as possible with the herbs and butter. Cover the noodles, then lightly tent with foil and bake for 10 minutes, then remove the foil and bake another 5 minutes until golden brown.
- Remove and let cool slightly, then scoop and enjoy!
Notes
*I'm so lazy and rarely soak my cashews but my blender is strong and can handle it. If yours can't, then I recommend soaking cashews for at least 30 minutes. Alternatively, you can soak the cashews with boiling water for 10 minutes or so, then drain.
Nutrition
Serving: 1servingCalories: 365kcalCarbohydrates: 47gProtein: 14gFat: 14gSaturated Fat: 2gPolyunsaturated Fat: 3gMonounsaturated Fat: 7gTrans Fat: 0.2gSodium: 491mgPotassium: 384mgFiber: 4gSugar: 3gVitamin A: 83IUVitamin C: 0.2mgCalcium: 121mgIron: 3mg