Ingredients:
For the Pasta:
- 12 oz elbow macaroni (gluten-free if needed)
- Salt for boiling water
For the Vegan Cheese Mix:
- 1 cup raw cashews (soaked in hot water for 30 minutes if not using a high-speed blender)
- 1 1/2 cups unsweetened almond milk (or other plant-based milk)
- 1/2 cup nutritional yeast
- 1/4 cup tahini
- 2 tbsp lemon juice
- 1 tbsp apple cider vinegar
- 1 tbsp miso paste
- 2 tsp garlic powder
- 2 tsp onion powder
- 1 tsp smoked paprika
- 1/2 tsp turmeric (for color)
- Salt and pepper to taste
For the Topping:
- 1/2 cup breadcrumbs (gluten-free if needed)
- 2 tbsp melted vegan butter or olive oil
- Fresh parsley for garnish
Instructions:
- Prepare the Pasta:
- Preheat your oven to 350°F (175°C).
- Cook the macaroni in salted boiling water according to the package instructions until al dente. Drain and set aside.
- Make the Vegan Cheese Mix:
- In a blender, combine the soaked and drained cashews, almond milk, nutritional yeast, tahini, lemon juice, apple cider vinegar, miso paste, garlic powder, onion powder, smoked paprika, turmeric, salt, and pepper.
- Blend until smooth and creamy, scraping down the sides as needed.
- Combine and Bake:
- In a large bowl, mix the cooked macaroni with the vegan cheese mix until well coated.
- Transfer the mac and cheese to a baking dish.
- In a small bowl, mix the breadcrumbs with the melted vegan butter or olive oil. Sprinkle the breadcrumb mixture evenly over the mac and cheese.
- Bake and Serve:
- Bake in the preheated oven for 25-30 minutes, until the top is golden and crispy.
- Remove from the oven and let it cool for a few minutes.
- Garnish with fresh parsley and serve warm.
Enjoy your delicious vegan baked mac and cheese!
