The Best Vegan Mac and Cheese

The Best Vegan Mac and Cheese

from noracooks.com
20 min
8 servings

This truly is the BEST Vegan Mac and Cheese and it's easy to make! The stovetop version is ready in less than 20 minutes, or bake it for a few minutes with a buttery breadcrumb topping.

Ingredients

  • 1 1/2 cups raw cashews
  • 2 cups water (or less if not using vegan cheese, see Notes)
  • 3 tablespoons fresh lemon juice
  • 1/2 cup nutritional yeast
  • 1/4 teaspoon turmeric
  • 1/2 teaspoon garlic powder
  • 1 1/2 teaspoons salt
  • 1 (7-oz) bag shredded vegan cheddar cheese, optional
  • 12 ounces elbow pasta
  • 1 1/2 cups panko breadcrumbs
  • 4 tablespoons vegan butter, melted
  • 1/4 teaspoon smoked paprika

Directions

  1. 1

    Preheat oven and prep - If planning on baking it with the breadcrumb topping, preheat the oven to 350 degrees F and lightly grease a casserole dish (I used a 9x13 inch dish). Skip this step for stovetop mac and cheese.

  2. 2

    Soak the cashews - Soften your cashews by covering them in boiling water for 5 minutes. I do this by heating up water in my tea kettle, and then pouring the boiling water over the cashews in a large glass measuring cup. 

  3. 3

    Cook pasta - Cook the pasta according to package instructions, but do not overcook. Drain and set aside.

  4. 4

    Blend cheese sauce - Drain the soaked cashews and discard the soaking water. Add the cashews, fresh water, lemon juice, nutritional yeast, turmeric, garlic powder, salt and bag of shredded cheese (if using) to a high powered blender and blend until very smooth.

  5. 5

    Simply return the pasta to the pot and pour in the cheese sauce. Stir until the sauce thickens and serve immediately.

  6. 6

    Make the breadcrumb topping by mixing the breadcrumbs, melted vegan butter and smoked paprika in a small bowl until crumbly and moist.