Description
This Vegan Mac and Cheese recipe delivers irresistible flavor and is super easy to prepare. Packed with creamy cashew sauce and nutritional yeast, it’s perfect for a quick dinner or cozy meal any day!
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 package instructions.
- In a medium saucepan, cover the cashews with water, bring to a boil, then simmer for 10-15 minutes to soften.
- Heat 2 tablespoons of vegan butter in a large skillet over medium heat. Add onion, garlic, and smoked paprika; sauté for 2-3 minutes. Add the remaining butter and almond milk; bring to a slow simmer.
- Whisk in nutritional yeast, salt, red pepper flakes, and remove from heat.
- Drain the cashews and transfer them into a blender with the cheesy milk mixture; blend for 1 minute.
- Pour the sauce back into the skillet, add the cooked pasta, and stir to combine. If the sauce is too runny, heat it while stirring until it thickens.
- Sprinkle panko over the dish and broil for 2-3 minutes until golden brown.
Notes
Using soaked cashews will give a creamier texture.
Feel free to add your favorite vegetables for extra nutrition.
Store any leftovers in an airtight container in the fridge for up to 3 days.
Nutrition
- Serving Size: 1 serving
- Calories: 320
- Sugar: 2g
- Sodium: 350mg
- Fat: 15g
- Saturated Fat: 5g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 39g
- Fiber: 4g
- Protein: 9g
- Cholesterol: 0mg