Vegan Mac and Cheese Cup
Indulge in the ultimate comfort food with a plant-based twist—our Vegan Mac and Cheese Cups! These bite-sized delights are creamy, cheesy, and completely dairy-free, featuring a velvety cashew-based sauce blended with nutritional yeast, fragrant spices like smoked paprika and turmeric, and a hint of zesty lemon juice. Perfectly portioned in a muffin tin, each cup is topped with golden, crispy panko breadcrumbs for an irresistible crunch. Whether you're prepping a fun appetizer, meal-prepping for the week, or looking for a kid-friendly dinner idea, this recipe is as versatile as it is delicious. Ready in just 35 minutes, these vegan mac and cheese cups are a crowd-pleaser you’ll want to make again and again.
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Recipe Information
Ingredients
- 1 cup elbow macaroni
- 0.5 cup cashews
- 0.25 cup nutritional yeast
- 1 cup unsweetened almond milk
- 2 tablespoons lemon juice
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 0.5 teaspoon smoked paprika
- 0.25 teaspoon turmeric
- 0.5 teaspoon salt
- 0.25 teaspoon black pepper
- 2 tablespoons olive oil
- 0.25 cup panko breadcrumbs
- 1 tablespoon chopped parsley (optional, for garnish)
Instructions
Begin by soaking the cashews in hot water for at least 15 minutes, or overnight if time permits, to soften them.
Preheat your oven to 350°F (175°C).
Cook the elbow macaroni according to package instructions until al dente. Drain and set aside.
Drain the soaked cashews and place them in a blender with nutritional yeast, almond milk, lemon juice, garlic powder, onion powder, smoked paprika, turmeric, salt, and black pepper. Blend until smooth and creamy, adjusting seasoning as needed.
In a large mixing bowl, combine the cooked macaroni with the cashew cheese sauce, stirring until well coated.
Lightly grease a muffin tin with olive oil and spoon the mac and cheese mixture evenly into each cup.
In a small bowl, mix the panko breadcrumbs with remaining olive oil until the breadcrumbs are slightly moistened.
Sprinkle the breadcrumb mixture over the top of the mac and cheese cups.
Bake in the preheated oven for 15 minutes, or until the tops are golden and crispy.
Let cool for a few minutes before carefully removing the mac and cheese cups from the muffin tin.
Garnish with chopped parsley if desired, and serve warm.
Nutrition Facts
Calories |
1154 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 63.8 g | 82% | |
| Saturated Fat | 10.7 g | 53% | |
| Polyunsaturated Fat | 8.4 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 1432 mg | 62% | |
| Total Carbohydrate | 118.4 g | 43% | |
| Dietary Fiber | 8.5 g | 30% | |
| Total Sugars | 8.7 g | ||
| Protein | 31.1 g | 62% | |
| Vitamin D | 2.2 mcg | 11% | |
| Calcium | 479 mg | 37% | |
| Iron | 10.2 mg | 57% | |
| Potassium | 668 mg | 14% | |
*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.
