Vegan Baked Mac and Cheese

Date:

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:

  1. 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.
  2. 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.
  3. 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.
  4. 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!