Baked Vegan Mac and Cheese Recipe
For me, and I’m sure for many of you, one of the all-time best comfort foods is pasta and this vegan mac and cheese does not disappoint. A remake of a traditional comfort food yet healthy and dairy-free.
A remake of a traditional comfort food, this vegan mac and cheese is healthy and dairy-free.
- 1 pound gluten-free pasta
- ½ cup raw cashews soaked at least 2 hours
- ⅓ cup nutritional yeast
- 2 garlic cloves
- 3 tablespoons fresh lemon juice
- 1 teaspoon miso paste
- 1 teaspoon tahini
- ½ teaspoon ground turmeric
- ¼ teaspoon smoked paprika
- ¼ teaspoon ground nutmeg
- ¼ teaspoon kosher or fine sea salt
- ¼ teaspoon freshly ground black pepper
- ⅓ - ½ cup filtered water
- 1 cup gluten-free breadcrumbs
Preheat the oven to 350ºF. Cook pasta according to package instructions.
Meanwhile, prepare the sauce. Drain and rinse the cashews, then place them into a blender. Add the remaining ingredients, except the breadcrumbs, starting with just ⅓ cup of water.
Blend on high until smooth and creamy, adding more water, 1 tablespoon at a time, until the sauce is pourable.
Drain the pasta and pour into an oven-safe baking dish. Pour sauce over top and stir to combine.
Sprinkle breadcrumbs onto the noodles, cover the dish with foil, and bake on the center rack for 20 minutes. Remove and serve immediately.
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