Vegan Classic Baked Macaroni and Cheese
Indulge in the ultimate comfort food with this Vegan Classic Baked Macaroni and Cheese—rich, creamy, and completely dairy-free! Perfectly cooked elbow macaroni is tossed in a velvety cashew-based cheese sauce, infused with the nutty goodness of nutritional yeast and a hint of warming spices like turmeric and paprika. Thanks to its crispy breadcrumb topping, baked to golden perfection, every bite delivers a satisfying contrast of textures. This plant-based twist on the classic is quick, easy, and ready in under an hour, making it an ideal dish for weeknight dinners or cozy gatherings. Garnished with fresh parsley for a pop of color and flavor, this recipe is proof that comfort food can be both indulgent and wholesome. Serve up this vegan macaroni and cheese for a dish that’s sure to impress herbivores and omnivores alike!
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Ingredients
- 12 oz Elbow macaroni
- 1 cup Raw cashews
- 0.5 cup Nutritional yeast
- 2 cups Unsweetened almond milk
- 2 tbsp Olive oil
- 2 tbsp Lemon juice
- 1 tsp Garlic powder
- 1 tsp Onion powder
- 0.25 tsp Ground turmeric
- 0.5 tsp Paprika
- 1 tsp Salt
- 0.5 tsp Pepper
- 0.5 cup Bread crumbs
- 2 tbsp Fresh parsley
Directions
Step 1
Preheat your oven to 350°F (175°C).
Step 2
Bring a large pot of salted water to a boil and cook the elbow macaroni according to package instructions until al dente. Drain and set aside.
Step 3
In a bowl, cover the raw cashews with boiling water and let them soak for 10 minutes to soften. Drain completely.
Step 4
In a high-speed blender, combine the soaked cashews, nutritional yeast, almond milk, olive oil, lemon juice, garlic powder, onion powder, turmeric, paprika, salt, and pepper. Blend until the mixture is smooth and creamy.
Step 5
Transfer the cooked macaroni to a large mixing bowl and pour the blended sauce over the pasta. Stir well to ensure the macaroni is fully coated.
Step 6
Grease a large baking dish with a little olive oil and pour in the macaroni mixture, spreading it evenly.
Step 7
Sprinkle breadcrumbs evenly over the top of the pasta for a nice, crispy crust.
Step 8
Bake in the preheated oven for 25-30 minutes, or until the top is golden brown and crusty.
Step 9
Remove from oven and let sit for a few minutes. Garnish with freshly chopped parsley before serving.
Step 10
Serve warm and enjoy your creamy, savory vegan macaroni and cheese.
Nutrition Facts
| Serving size | (1081.4g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 2573.2 |
| Total Fat 92.7g | 0% |
| Saturated Fat 14.5g | 0% |
| Polyunsaturated Fat 4.0g | |
| Cholesterol 0mg | 0% |
| Sodium 3080.2mg | 0% |
| Total Carbohydrate 350.3g | 0% |
| Dietary Fiber 21.8g | 0% |
| Total Sugars 24.2g | |
| Protein 85.7g | 0% |
| Vitamin D 175.7IU | 0% |
| Calcium 1016.9mg | 0% |
| Iron 26.2mg | 0% |
| Potassium 1371.5mg | 0% |
Source of Calories