Creamy Vegan Mac and Cheese
This Vegan Mac and Cheese recipe is the most delicious that you'll ever try! It's made with a creamy cashew-based sauce and is topped with charred breadcrumbs, and is an easy weeknight dinner.
- 16 oz. pasta*
- 1 cup raw cashews soaked
- 1/4 cup vegan butter divided
- 1/4 cup yellow onion diced
- 3 garlic cloves minced
- 1/4 teaspoon smoked paprika
- 2 cups dairy free milk
- 1/2 cup nutritional yeast
- 1/2 teaspoon salt
- 1/4 teaspoon red pepper flakes
- black pepper to taste
- 3 tablespoon Panko breadcrumbs*
Cook pasta over the stovetop as you normally would. At the same time, add cashews to a pot, cover with water and bring to a boil. Boil cashews for 15 minutes, which will help soften them.
Meanwhile, heat a large skillet or dutch oven over medium heat. Add 2 tablespoon butter, onions, garlic, and smoked paprika and sauté for 2-3 minutes. Add the milk and remaining butter and bring mixture to a simmer, then slowly stir in the nutritional yeast, salt, pepper, and red pepper flakes; remove from heat.
Once the pasta is done cooking, drain it and set aside. Once the cashews are done boiling, drain them and pour the cashews into a blender. Pour in the sauce, and blend mixture for 1 minute. The result should be a thick and creamy sauce! Pour the sauce back into the skillet/dutch oven, then stir in the pasta.
Sprinkle breadcrumbs over top, then use your Bernzomatic TS8000 torch to char the breadcrumbs for about 10 seconds. Enjoy!
*To keep this gluten free, be sure to use gluten free pasta and gluten free breadcrumbs
-Adjust spices to your liking
-If you're in a hurry and don't have time to soak the cashews, add them to a pot of water and bring them to a boil for 15 minutes. That will do the trick!
Calories: 396kcal | Carbohydrates: 54g | Protein: 14g | Fat: 14g | Saturated Fat: 3g | Sodium: 255mg | Potassium: 390mg | Fiber: 4g | Sugar: 4g | Vitamin A: 551IU | Vitamin C: 5mg | Calcium: 109mg | Iron: 2mg