Vegan Classic Baked Mac & Cheese
Indulge in comfort food bliss with this Vegan Classic Baked Mac & Cheese, a plant-based twist on the timeless favorite that delivers creamy, cheesy goodness without the dairy. Featuring a velvety sauce made from cashews, nutritional yeast, and a medley of wholesome vegetables like potato, carrot, and onion, this recipe is as nutritious as it is indulgent. The elbow macaroni is perfectly coated in the luxurious cheese sauce before being topped with a crispy, golden breadcrumb layer infused with paprika for added flavor and texture. Easy to prepare and baked to perfection, this vegan mac and cheese is sure to become a family favorite. Perfect for weeknight dinners or potluck gatherings, it’s both comforting and crowd-pleasing.
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Recipe Information
Ingredients
- 12 ounces Elbow macaroni
- 1 cup Raw cashews
- 1 cup Nutritional yeast
- 1 medium Carrot
- 1 medium Potato
- 1 small Onion
- 2 cloves Garlic
- 2 tablespoons Lemon juice
- 1 tablespoon Dijon mustard
- 1 tablespoon Soy sauce
- 1.5 cups Coconut milk
- 0.5 cup Bread crumbs
- 1 teaspoon Paprika
- 1 teaspoon Salt
- 0.5 teaspoon Pepper
- 2 tablespoons Olive oil
- 3 cups Water
Instructions
Preheat your oven to 350°F (175°C).
In a pot, bring 3 cups of water to a boil. Add the peeled and diced potato, peeled and sliced carrot, diced onion, and garlic cloves. Simmer for 15 minutes until vegetables are soft.
While the vegetables are cooking, soak the raw cashews in hot water for 10-15 minutes to soften them.
Cook the elbow macaroni according to package instructions until al dente, then drain and set aside.
Once the vegetables are soft, drain them and reserve 1 cup of the cooking liquid.
In a blender, combine the cooked vegetables, soaked and drained cashews, nutritional yeast, lemon juice, dijon mustard, soy sauce, coconut milk, reserved cooking liquid, salt, and pepper. Blend until smooth and creamy.
Mix the cooked macaroni with the cheese sauce until evenly coated.
Grease a baking dish with a little olive oil and pour the cheesy macaroni mixture into the dish.
In a small bowl, combine bread crumbs, paprika, and olive oil. Sprinkle the mixture evenly over the top of the macaroni.
Bake in the preheated oven for 20 minutes or until the top is golden brown and crispy.
Remove from oven, let cool slightly, and serve warm.
Nutrition Facts
Calories |
2943 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 97.0 g | 124% | |
| Saturated Fat | 16.0 g | 80% | |
| Polyunsaturated Fat | 4.6 g | ||
| Cholesterol | 4 mg | 2% | |
| Sodium | 4077 mg | 177% | |
| Total Carbohydrate | 427.7 g | 156% | |
| Dietary Fiber | 28.0 g | 100% | |
| Total Sugars | 59.3 g | ||
| Protein | 93.3 g | 187% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 280 mg | 22% | |
| Iron | 25.9 mg | 144% | |
| Potassium | 2549 mg | 54% | |
*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.
