Vegan Classic Macaroni Cheese
Indulge in comfort food the plant-based way with this irresistible Vegan Classic Macaroni Cheese recipe! Featuring creamy cashew-based sauce blended with carrots, nutritional yeast, and almond milk, this dish delivers all the rich, velvety goodness of traditional mac and cheese without any dairy. Seasoned with turmeric, smoked paprika, garlic, and tahini, each bite is bursting with bold and vibrant flavors. Perfect for weeknight dinners or cozy gatherings, this recipe is naturally gluten-free adaptable and takes just 40 minutes to prepare. Serve it warm, garnished with fresh herbs or an extra sprinkle of paprika, for a satisfying and wholesome twist on a beloved classic. Whether you're vegan, dairy-free, or simply craving a healthier take on comfort food, this recipe is sure to become a household favorite!
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Recipe Information
Ingredients
- 12 oz elbow macaroni (gluten-free if needed)
- 1 cup raw cashews
- 1 cup nutritional yeast
- 2 cups unsweetened almond milk
- 1 medium carrot, peeled and diced
- 2 cloves garlic, minced
- 1 tablespoon lemon juice
- 2 tablespoons tahini
- 1 teaspoon onion powder
- 0.5 teaspoon turmeric
- 0.5 teaspoon smoked paprika
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 1 tablespoon olive oil
Instructions
Start by soaking the cashews in hot water for at least 15 minutes or until they are softened, then drain them well.
In a large pot, bring salted water to a boil and cook the elbow macaroni according to the package instructions until al dente. Drain and set aside.
Meanwhile, in a small saucepan, cook the diced carrot with a bit of water over medium heat until it is tender, about 5-7 minutes, then drain.
In a high-speed blender, combine the soaked and drained cashews, cooked carrot, almond milk, nutritional yeast, garlic, lemon juice, tahini, onion powder, turmeric, smoked paprika, salt, and black pepper. Blend until the mixture is completely smooth and creamy.
In a large skillet over medium heat, heat olive oil. Add the creamy cashew carrot sauce to the skillet and cook for about 3-5 minutes, stirring frequently, until the sauce is heated through and slightly thickened.
Add the drained macaroni to the sauce in the skillet and gently stir to combine until all the pasta is evenly coated with the sauce.
Taste and adjust seasoning if necessary by adding more salt or pepper to your preference.
Serve the Vegan Classic Macaroni Cheese hot, optionally garnished with a sprinkle of additional smoked paprika or fresh herbs.
Nutrition Facts
Calories |
2418 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 93.1 g | 119% | |
| Saturated Fat | 15.7 g | 78% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 2777 mg | 121% | |
| Total Carbohydrate | 330.1 g | 120% | |
| Dietary Fiber | 24.7 g | 88% | |
| Total Sugars | 18.8 g | ||
| Protein | 84.0 g | 168% | |
| Vitamin D | 4.4 mcg | 22% | |
| Calcium | 3318 mg | 255% | |
| Iron | 10730.5 mg | 59614% | |
| Potassium | 2204 mg | 47% | |
*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.
