This Baked Vegan Mac and Cheese features a magical combination of cashews, nutritional yeast, and spices, creating a rich and flavorful cheese sauce like no other.
Get ready to taste the best vegan mac and cheese recipe ever created, hands down. Of all the vegan mac and cheese recipes I’ve tested and tried over the years, this version is my absolute favorite. This dish features rich and gooey noodles with a creamy inside and crusty outside. It’s an absolute dream.
Now, let’s discuss the secret to this recipe: the sauce. By blending cashews with non-dairy milk and nutritional yeast, you create a rich and flavorful base for your cheese sauce. This magical combination sets the stage for the star of the show – the vegan cheese. I love to experiment with a blend of cheddar and mozzarella, striking the perfect balance of creaminess and flavor. Of course, feel free to try different types of vegan cheese until you find your perfect blend.
How To Make Baked Vegan Mac and Cheese
Start by cooking the macaroni noodles on the stove top. Make sure you don’t overcook the pasta. You’ll want it to be super al dente. That way, you won’t have worry about mushy noodles in your dish. Next, combine the cooked pasta with the breadcrumb-butter-paprika mixture. Afterwards, you’ll bake in the oven to create the texture of a perfectly cooked pasta with a crunchy buttery top.
Unlike traditional macaroni and cheese, this Baked Vegan Mac and Cheese is packed with nutrient-dense ingredients like cashews and nutritional yeast. For added nutrients, you can swap in a chickpea or quinoa-based pasta of your choice. The recipe works perfectly as a main dish or as a side.
It is a great meal for a casual night-in, as a holiday dish, or to bring to a potluck dinner.
This comfort food dinner is:
- Vegan
- Packed with protein
- Rich and gooey
- Nutrient-dense
- Comfort food heaven
Tips for an even cheesier sauce:
- Use more cashews: This will create a thicker and creamier sauce.
- Soak the cashews for a longer period: Soaking them for at least 4 hours or overnight will make them blend more smoothly and result in a silkier sauce.
- Use melted vegan butter: This will add richness and creaminess to the sauce.
- Add a splash of unsweetened plant-based milk: This will slightly thin the sauce, making it easier to coat the noodles and creating a smoother texture.
- Use a sharper vegan cheddar cheese: Sharper cheeses have a stronger flavor and will contribute to a chewier texture.
- Add another type of vegan cheese: Try mixing cheddar with other types of vegan cheese, like mozzarella, Monterey Jack, or Gouda, for a more complex flavor and texture.
Want more delicious entrees or sides? Check out my recipes for Vegan Scalloped Potatoes, Vegan Crispy Potato Curry, and Vegan Cacio e Pepe Capellini.
Baked Vegan Mac and Cheese
Ingredients
- 12 oz macaroni noodles
- 2 cups raw cashews
- 4 tablespoon nutritional yeast
- 1 teaspoon salt
- 1 teaspoon lemon juice
- 1 teaspoon garlic powder
- 1 7 oz package shredded vegan cheddar cheese
- ½ teaspoon turmeric
- 2 cups water
Breadcrumbs
- 1 ½ cups panko bread crumbs
- 4 tablespoon vegan butter
- 1 teaspoon paprika
Instructions
- Preheat oven to 350 degrees F.
- Bring a large pot of water to boil. Cook the noodles, drain, and set aside.
- Combine all cheese ingredients in a blender: raw cashews, nutritional yeast, salt, lemon juice, turmeric, garlic powder, shredded cheese, and water. Blend until creamy, adding more water as needed.
- Put noodles in a baking dish and mix in the cheese sauce.
- In a bowl, melt the butter and add in the paprika and breadcrumbs.
- Add the mac and cheese to a baking dish. Top with butter, breadcrumbs, and paprika mixture.
- Bake for 25 minutes. Let cool for 10 minutes.
- Enjoy!
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