Description
Whip up this Vegan Mac and Cheese for a comforting meal that offers creamy flavor without dairy. Featuring cashews, nutritious yeast, and spices, it’s perfect for a quick dinner or healthy indulgence.
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, add cashews, cover with water, and bring to a boil. Simmer for 10-15 minutes until softened.
- In a large skillet, melt 2 tablespoons of butter over medium heat. Add onion, garlic, and smoked paprika; sauté for 2-3 minutes.
- In the skillet, add remaining butter and almond milk; bring to a slow simmer.
- Whisk in nutritional yeast, salt, pepper, and red pepper flakes, then remove from heat.
- Drain the softened cashews and transfer to a blender. Pour in the cheesy milk mixture and blend until smooth.
- Return the sauce to the skillet, stir in cooked pasta, and adjust thickness as needed by heating and stirring.
- Top with panko and broil for 2-3 minutes until breadcrumbs are golden brown.
Notes
For extra creaminess, ensure cashews are blended until smooth.
Adjust spices and salt according to personal taste.
Nutrition
- Serving Size: 1 serving
- Calories: 353
- Sugar: 1g
- Sodium: 350mg
- Fat: 21g
- Saturated Fat: 5g
- Unsaturated Fat: 16g
- Trans Fat: 0g
- Carbohydrates: 34g
- Fiber: 5g
- Protein: 10g
- Cholesterol: 0mg