Description
This Vegan Mac and Cheese brings together irresistible flavor with simplicity. Packed with creamy cashews and nutritional yeast, it’s a comforting dish perfect for an easy dinner or a healthy meal option.
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 and set aside.
- In a medium saucepan, cover cashews with water, bring to a boil, then simmer for 10-15 minutes until softened.
- Heat 2 tablespoons of butter in a large skillet over medium heat. Add onion, garlic, and paprika, sauté for 2-3 minutes.
- Add the remaining butter and milk to the skillet, bringing this mixture to a gentle simmer.
- Whisk in nutritional yeast, salt, pepper, and red pepper flakes, then remove from heat.
- Drain the cashews and transfer them to a blender. Pour in the milk mixture and blend for 1 minute until smooth.
- Return the blended sauce to the skillet, add the cooked pasta, and stir to combine. If the sauce is too runny, heat gently while stirring until thickened.
- Sprinkle panko on top, then broil for 2-3 minutes until golden brown.
Notes
For extra creaminess, adjust the amount of cashews to your preference.
Feel free to substitute the almond milk with any milk of your choice.
Serve immediately for the best texture and flavor.
Nutrition
- Serving Size: 1 cup
- Calories: 320
- Sugar: 2g
- Sodium: 350mg
- Fat: 18g
- Saturated Fat: 5g
- Unsaturated Fat: 13g
- Trans Fat: 0g
- Carbohydrates: 34g
- Fiber: 3g
- Protein: 10g
- Cholesterol: 0mg