Creamy Vegan Mac and Cheese
This creamy vegan mac and cheese is incredibly easy to make, delivering irresistible cheesy flavor without any dairy. Enjoy a quick stovetop version ready in under 20 minutes, or bake it with a delicious buttery breadcrumb topping for extra indulgence. Perfect as a comforting meal or a satisfying side dish.
Instructions
- 1
Preheat oven to 350 degrees F (175 C) and lightly grease a 9x13 inch casserole dish if baking. Skip for stovetop version.
- 2
Soften the [raw cashews] by covering them with boiling [water] for minutes (5). Meanwhile, cook the elbow pasta (12 oz) according to package instructions, ensuring not to overcook. Drain and set aside.
- 3
Drain the soaked [raw cashews], discarding the water. Add the cashews, water (2 cup), fresh lemon juice (3 tbsp), nutritional yeast (0.5 cup), turmeric (0.25 tsp), garlic powder (0.5 tsp), salt (1.5 tsp), and optionally shredded vegan cheddar cheese (1 bag) to a high-powered blender. Blend until very smooth.
- 4
For stovetop mac and cheese: Return the [elbow pasta] to the pot and pour in the cheese sauce. Stir until the sauce thickens and serve immediately.
- 5
For baked mac and cheese: Prepare the breadcrumb topping by mixing panko breadcrumbs (1.5 cup), plant butter (4 tbsp), and smoked paprika (0.25 tsp) in a small bowl until crumbly.
- 6
Add the drained [elbow pasta] to the prepared casserole dish, pour in the cheese sauce, and stir to coat. Sprinkle the breadcrumb mixture over the pasta and bake, uncovered, for minutes (15). For a golden-brown top, broil for a few minutes. Serve immediately.
Nutrition Facts
Per portion