Hana’s Recipes

The Best Vegan Mac and Cheese

Name: The Best Vegan Mac and Cheese
Prep time: 10 min
Cook time: 10 min
Total time: 20 min
Yield: 8 servings
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

8 servings

portioner

10 minutes

aktiv tid

20 minutes

total tid

Börja laga mat

Ingredienser

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

Instruktioner

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.

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.

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

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.

Stovetop version

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

Baked version (the best!)

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

Add the drained pasta to the prepared casserole dish, and pour in the cheese sauce. Stir to coat the noodles. Sprinkle the breadcrumb mixture on the pasta and bake, uncovered for 15 minutes. I also broiled it for a few minutes until golden brown. Serve immediately and enjoy!

Näring

Portionsstorlek

Kalorier

304 kcal

Totalt fett

11 g

Mättat fett

2 g

Omättat fett

Transfett

Kolesterol

Natrium

443 mg

Totala kolhydrater

41 g

Kostfiber

3 g

Totalt socker

3 g

Protein