The Best Vegan Mac and Cheese
This is the best vegan mac and cheese: comfort food at its finest, made with a creamy, cashew cheese-less sauce.
Servings: 4
Equipment
Ingredients
- 1 pound cavatappi pasta or any short-cut pasta of your choice
- Kosher salt
- 1 tablespoon extra-virgin olive oil
- 1 teaspoon onion powder
- 1 teaspoon garlic powder
- 1/2 teaspoon mustard powder
- 1/2 teaspoon smoked paprika
- 1 cup nutritional yeast
- Freshly ground black pepper
- 1 cup dairy-free milk of choice or water
- 1 cup unsalted cashews soaked overnight
- 1/4 cup pasta water
- top with toasty panko breadcrumbs optional
Instructions
- Bring a large pot of water to boil, once boiling, season with kosher salt, and add in your pasta according to the package instructions until cooked just 1 to 2 minutes under al dente.
- In the meantime, make your "cheese" sauce. Over medium-low heat, heat a large skillet or dutch oven with a drizzle of extra-virgin olive oil. Add in all your spices to bloom, the onion powder, garlic powder, mustard powder, smoked paprika, and nutritional yeast, salt, and pepper. Give everything a big toss until combined, about 1 minute.
- Next, add your milk and stir until everything is smooth and dissolved, without any clumps, for about another minute.
- Drain your cashews from its water. Transfer your sauce to the blender with your soaked cashews. Or use an immersion blender.
- Then add in the cooked pasta, bringing over as much pasta water as you may need, adjusting to taste with salt and pepper. Serve in bowls, topping with crispy panko breadcrumbs.
Nutrition
Calories: 499kcal | Carbohydrates: 90g | Protein: 21g | Fat: 6g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Sodium: 9mg | Potassium: 494mg | Fiber: 7g | Sugar: 3g | Vitamin A: 123IU | Vitamin C: 0.1mg | Calcium: 28mg | Iron: 2mg