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Vegan Macaroni and Cheese Recipe

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Vegan Macaroni and Cheese is a creamy, satisfying plant-based comfort food made with tender pasta and a smooth cashew and nutritional yeast sauce. Serve it straight from the stovetop or bake it with a crispy breadcrumb topping.

Ingredients

  • 12 oz elbow macaroni
  • 1 cup raw cashews, soaked and drained
  • 1/2 cup nutritional yeast
  • 1 1/2 cups unsweetened plant-based milk
  • 2 tablespoons fresh lemon juice
  • 1 tablespoon Dijon mustard
  • 2 garlic cloves
  • 1 teaspoon onion powder
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon smoked paprika
  • 1/4 teaspoon turmeric, optional
  • 1 teaspoon salt, plus more for pasta water
  • Freshly ground black pepper, to taste
  • 2 tablespoons vegan butter or olive oil
  • Reserved pasta cooking water, as needed
  • 1 cup panko breadcrumbs, for optional topping
  • 2 tablespoons vegan butter or olive oil, for optional topping
  • 2 tablespoons nutritional yeast, for optional topping
  • 1/4 teaspoon smoked paprika, for optional topping

Instructions

  1. Bring a large pot of salted water to a boil and cook the macaroni according to the package directions until al dente. Reserve about 1 cup of pasta cooking water before draining.
  2. While the pasta cooks, drain the soaked cashews and place them in a high-speed blender.
  3. Add the nutritional yeast, plant-based milk, lemon juice, Dijon mustard, garlic, onion powder, garlic powder, smoked paprika, optional turmeric, salt, black pepper, and vegan butter or olive oil.
  4. Blend until completely smooth and creamy. Add a little additional plant-based milk if the sauce is too thick.
  5. Pour the sauce into a large saucepan and cook over medium-low heat, stirring frequently, until hot and slightly thickened.
  6. Add the drained macaroni to the sauce and stir until thoroughly coated.
  7. Add reserved pasta cooking water a little at a time if needed to achieve a smooth, creamy consistency.
  8. Taste and adjust the salt, black pepper, lemon juice, nutritional yeast, or smoked paprika as desired. Serve immediately for a creamy stovetop version.
  9. For the optional baked version, preheat the oven to 400°F (200°C) and transfer the prepared macaroni and cheese to a lightly greased baking dish.
  10. Combine the panko breadcrumbs with 2 tablespoons melted vegan butter or olive oil, 2 tablespoons nutritional yeast, and 1/4 teaspoon smoked paprika.
  11. Scatter the breadcrumb mixture evenly over the macaroni and cheese and bake for 10 to 15 minutes, or until crisp and golden.
  12. Serve hot and adjust the consistency with additional plant-based milk if needed.

Notes

  • Use unsweetened, neutral-flavored plant-based milk and raw, unsalted cashews for the best flavor.
  • For a quick soak, cover raw cashews with very hot water for 20 to 30 minutes, then drain before blending.
  • For a nut-free version, replace the cashews with cooked potatoes and carrots, white beans, cauliflower, or a nut-free vegan cheese sauce.
  • Add cayenne pepper, chili flakes, diced jalapeños, or hot sauce for a spicy variation.
  • Steamed broccoli, peas, spinach, roasted cauliflower, or sautéed mushrooms can be added for extra vegetables.
  • For a gluten-free version, use gluten-free macaroni and gluten-free breadcrumbs.
  • Store leftovers in an airtight container in the refrigerator for 3 to 4 days. Add plant-based milk or water while reheating to loosen the thickened sauce.
  • Leftovers can be frozen for up to 2 months, although the sauce is creamiest when freshly prepared.

Nutrition

Find it online: https://thefamilycooking.com/vegan-macaroni-and-cheese-recipe/