Vegan Mac Daddy Veganomicon
Get ready to experience the ultimate comfort food makeover with the rich, creamy goodness of the Vegan Mac Daddy from "Veganomicon." This plant-based take on mac and cheese features al dente elbow macaroni tossed in a luscious cashew-based sauce, infused with the umami of nutritional yeast, smoky paprika, and a hint of zesty Dijon mustard. Topped with golden, garlicky breadcrumbs, this dish delivers an irresistible crunch to complement its velvety texture. Quick and easy to prepare in just 40 minutes, this vegan mac and cheese is perfect for weeknight dinners or as a crowd-pleasing side at your next gathering. Garnish with fresh parsley for a burst of color and serve it warm for a cozy, dairy-free delight that satisfies every craving!
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Ingredients
- 12 oz Elbow macaroni (or any small pasta)
- 1 cup Raw cashews
- 2 cups Unsweetened plant-based milk (e.g., almond, soy, oat)
- 1 cup Vegetable broth
- 0.33 cup Nutritional yeast
- 2 tbsp Lemon juice
- 1.5 tsp Dijon mustard
- 1 tsp Garlic powder
- 1 tsp Onion powder
- 0.5 tsp Smoked paprika
- 1 tsp Salt
- 0.25 tsp Black pepper
- 1 cup Breadcrumbs (panko preferred)
- 2 tbsp Olive oil
- 2 cloves Garlic (minced)
- 2 tbsp Parsley (optional, for garnish)
Directions
Step 1
Bring a large pot of salted water to a boil. Cook the elbow macaroni according to package instructions until al dente. Drain and set aside.
Step 2
While the pasta cooks, soak the cashews in hot water for 5-10 minutes to soften them. Drain the cashews and add them to a blender or food processor.
Step 3
To the blender, add the plant-based milk, vegetable broth, nutritional yeast, lemon juice, Dijon mustard, garlic powder, onion powder, smoked paprika, salt, and black pepper. Blend on high until the mixture is completely smooth and creamy, about 1-2 minutes.
Step 4
In a large skillet or saucepan over medium heat, pour in the blended sauce and heat, stirring occasionally, until thickened (about 5-7 minutes). Taste and adjust seasoning as needed.
Step 5
Add the drained cooked pasta to the skillet with the sauce, stirring to coat the pasta evenly. Remove from heat and set aside.
Step 6
In a small pan, heat the olive oil over medium heat. Add the minced garlic and sauté for 1-2 minutes, being careful not to burn it. Add the breadcrumbs and toast them until golden and crispy, stirring constantly, about 3-4 minutes. Remove from heat.
Step 7
To serve, divide the mac and cheese among bowls or plates. Sprinkle the toasted breadcrumbs evenly on top. Garnish with fresh parsley if desired.
Step 8
Enjoy your Vegan Mac Daddy Veganomicon while it’s warm and creamy!
Nutrition Facts
| Serving size | (853.5g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 2606.3 |
| Total Fat 89.1g | 0% |
| Saturated Fat 14.6g | 0% |
| Polyunsaturated Fat 3.4g | |
| Cholesterol 0mg | 0% |
| Sodium 3699.6mg | 0% |
| Total Carbohydrate 380.3g | 0% |
| Dietary Fiber 21.4g | 0% |
| Total Sugars 23.6g | |
| Protein 81.8g | 0% |
| Vitamin D 0IU | 0% |
| Calcium 193.1mg | 0% |
| Iron 15.6mg | 0% |
| Potassium 1775.9mg | 0% |
Source of Calories