Vegan Classic Macaroni Pie
Indulge in the creamy, comforting goodness of this Vegan Classic Macaroni Pie—a plant-based twist on the ultimate comfort food! This recipe features tender elbow macaroni smothered in a rich and velvety cashew-based cheese sauce, bursting with savory flavors from nutritional yeast, a hint of garlic, and a blend of warming spices like paprika and turmeric. A golden, crispy breadcrumb topping takes this dish to the next level, providing the perfect crunch in every bite. Simple to prepare and completely dairy-free, this crowd-pleasing baked macaroni pie is ideal for family dinners, potlucks, or holiday feasts. It's a flavorful and wholesome choice that combines nostalgia with modern vegan flair.
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Recipe Information
Ingredients
- 250 grams Elbow macaroni
- 150 grams Cashews
- 60 grams Nutritional yeast
- 500 milliliters Unsweetened almond milk
- 1 teaspoon Garlic powder
- 1 teaspoon Onion powder
- 0.5 teaspoon Mustard powder
- 0.5 teaspoon Paprika
- 0.25 teaspoon Turmeric
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 2 tablespoons Coconut oil
- 50 grams Bread crumbs
Instructions
Preheat your oven to 180°C (350°F).
Bring a large pot of salted water to a boil. Add the macaroni and cook until al dente, about 8-10 minutes. Drain and set aside.
While the pasta cooks, place the cashews in a bowl and cover them with hot water. Let them soak for 10 minutes.
Drain the cashews and add them to a blender along with the nutritional yeast, almond milk, garlic powder, onion powder, mustard powder, paprika, turmeric, salt, and black pepper. Blend until smooth and creamy.
In a large saucepan over medium heat, melt the coconut oil. Pour in the cashew sauce and cook, stirring frequently, until the mixture thickens, about 5-7 minutes.
Remove the sauce from the heat and combine it with the cooked macaroni. Mix until the macaroni is thoroughly coated.
Pour the macaroni mixture into a greased baking dish and spread evenly.
Sprinkle the breadcrumbs evenly over the top of the macaroni.
Bake in the preheated oven for 25-30 minutes, or until the top is golden brown and crispy.
Remove the pie from the oven and let it cool for a few minutes before serving.
Nutrition Facts
Calories |
2646 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 111.6 g | 143% | |
| Saturated Fat | 38.2 g | 191% | |
| Polyunsaturated Fat | 13.7 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 3127 mg | 136% | |
| Total Carbohydrate | 310.2 g | 113% | |
| Dietary Fiber | 29.9 g | 107% | |
| Total Sugars | 20.6 g | ||
| Protein | 105.9 g | 212% | |
| Vitamin D | 4.6 mcg | 23% | |
| Calcium | 1084 mg | 83% | |
| Iron | 28.3 mg | 157% | |
| Potassium | 2446 mg | 52% | |
*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.
