Description
Experience the creamy delight of Vegan Mac and Cheese, prepared easily with cashews and nutritional yeast. This dish is a quick, satisfying meal perfect for any comfort food craving.
Ingredients
Scale
- 16 oz pasta, cooked
- 1 cup unsalted cashews
- ¼ cup vegan butter, divided
- â…“ 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.
- In a medium saucepan, add cashews and cover with water. Bring to a boil, then reduce heat and simmer for 10-15 minutes until softened.
- In a large skillet over medium heat, melt 2 tablespoons of vegan butter. Add onion, garlic, and smoked paprika, sautéing for 2-3 minutes. Add the remaining butter and the milk, bringing to a slow simmer.
- Whisk in nutritional yeast, salt, pepper, and red pepper flakes, then remove from heat.
- Drain the cooked cashews and transfer them to a blender. Add the cheesy milk mixture and blend for 1 minute.
- Pour the blended sauce back into the skillet, then add the cooked pasta, stirring to combine. If too runny, heat the mixture until it thickens a bit.
- Sprinkle panko on top, then broil in the oven for 2-3 minutes until golden brown.
Notes
For a spicier kick, add more red pepper flakes according to your taste.
To make it gluten-free, use gluten-free pasta and ensure panko is gluten-free.
Nutrition
- Serving Size: 1 serving
- Calories: 306
- Sugar: 1g
- Sodium: 400mg
- Fat: 16g
- Saturated Fat: 4g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 32g
- Fiber: 3g
- Protein: 8g
- Cholesterol: 0mg