Vegan Mac and Cheese Cup

Indulge in the creamy comfort of these Vegan Mac and Cheese Cups—an individual twist on a beloved classic! Perfectly portioned and baked to golden perfection, these delightful cups feature a rich, dairy-free cheese sauce made from cashews, nutritional yeast, and a splash of almond milk, seasoned with aromatic spices like smoked paprika and turmeric. Topped with crispy panko breadcrumbs for the ultimate texture contrast, this dish is both satisfying and plant-based, making it ideal for vegan-friendly meals, snacks, or entertaining guests. Ready in just 35 minutes, these mac and cheese cups are simple to prepare, bursting with flavor, and beautifully portable. Garnish with fresh parsley for a vibrant finish, and enjoy this crowd-pleasing take on comfort food!

Nutriscore Rating: 68/100

Prep Time:15 mins

Cook Time:20 mins

Total Time:35 mins

Servings: 4

Ingredients

• 1 cup elbow macaroni
• 0.5 cup cashews
• 0.25 cup nutritional yeast
• 1 cup unsweetened almond milk
• 2 tablespoons lemon juice
• 1 teaspoon garlic powder
• 1 teaspoon onion powder
• 0.5 teaspoon smoked paprika
• 0.25 teaspoon turmeric
• 0.5 teaspoon salt
• 0.25 teaspoon black pepper
• 2 tablespoons olive oil
• 0.25 cup panko breadcrumbs
• 1 tablespoon chopped parsley (optional, for garnish)

Directions

Step 1

Begin by soaking the cashews in hot water for at least 15 minutes, or overnight if time permits, to soften them.

Step 2

Preheat your oven to 350°F (175°C).

Step 3

Cook the elbow macaroni according to package instructions until al dente. Drain and set aside.

Step 4

Drain the soaked cashews and place them in a blender with nutritional yeast, almond milk, lemon juice, garlic powder, onion powder, smoked paprika, turmeric, salt, and black pepper. Blend until smooth and creamy, adjusting seasoning as needed.

Step 5

In a large mixing bowl, combine the cooked macaroni with the cashew cheese sauce, stirring until well coated.

Step 6

Lightly grease a muffin tin with olive oil and spoon the mac and cheese mixture evenly into each cup.

Step 7

In a small bowl, mix the panko breadcrumbs with remaining olive oil until the breadcrumbs are slightly moistened.

Step 8

Sprinkle the breadcrumb mixture over the top of the mac and cheese cups.

Step 9

Bake in the preheated oven for 15 minutes, or until the tops are golden and crispy.

Step 10

Let cool for a few minutes before carefully removing the mac and cheese cups from the muffin tin.

Step 11

Garnish with chopped parsley if desired, and serve warm.

Nutrition Facts

Serving size	(495.0g)

Amount per serving	% Daily Value*
Calories	1154.1

Total Fat 63.8g	0%
Saturated Fat 10.7g	0%
Polyunsaturated Fat 8.4g
Cholesterol 0mg	0%
Sodium 1431.7mg	0%
Total Carbohydrate 118.4g	0%
Dietary Fiber 8.5g	0%
Total Sugars 8.7g
Protein 31.1g	0%

Vitamin D 87.8IU	0%
Calcium 479.2mg	0%
Iron 10.2mg	0%
Potassium 667.6mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 49.0%

Protein: 10.6%

Carbs: 40.4%