Vegan Mac Daddy Veganomicon
Get ready to experience the ultimate comfort food makeover with the rich, creamy goodness of the Vegan Mac Daddy from "Veganomicon." This plant-based take on mac and cheese features al dente elbow macaroni tossed in a luscious cashew-based sauce, infused with the umami of nutritional yeast, smoky paprika, and a hint of zesty Dijon mustard. Topped with golden, garlicky breadcrumbs, this dish delivers an irresistible crunch to complement its velvety texture. Quick and easy to prepare in just 40 minutes, this vegan mac and cheese is perfect for weeknight dinners or as a crowd-pleasing side at your next gathering. Garnish with fresh parsley for a burst of color and serve it warm for a cozy, dairy-free delight that satisfies every craving!
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Recipe Information
Ingredients
- 12 oz Elbow macaroni (or any small pasta)
- 1 cup Raw cashews
- 2 cups Unsweetened plant-based milk (e.g., almond, soy, oat)
- 1 cup Vegetable broth
- 0.33 cup Nutritional yeast
- 2 tbsp Lemon juice
- 1.5 tsp Dijon mustard
- 1 tsp Garlic powder
- 1 tsp Onion powder
- 0.5 tsp Smoked paprika
- 1 tsp Salt
- 0.25 tsp Black pepper
- 1 cup Breadcrumbs (panko preferred)
- 2 tbsp Olive oil
- 2 cloves Garlic (minced)
- 2 tbsp Parsley (optional, for garnish)
Instructions
Bring a large pot of salted water to a boil. Cook the elbow macaroni according to package instructions until al dente. Drain and set aside.
While the pasta cooks, soak the cashews in hot water for 5-10 minutes to soften them. Drain the cashews and add them to a blender or food processor.
To the blender, add the plant-based milk, vegetable broth, nutritional yeast, lemon juice, Dijon mustard, garlic powder, onion powder, smoked paprika, salt, and black pepper. Blend on high until the mixture is completely smooth and creamy, about 1-2 minutes.
In a large skillet or saucepan over medium heat, pour in the blended sauce and heat, stirring occasionally, until thickened (about 5-7 minutes). Taste and adjust seasoning as needed.
Add the drained cooked pasta to the skillet with the sauce, stirring to coat the pasta evenly. Remove from heat and set aside.
In a small pan, heat the olive oil over medium heat. Add the minced garlic and sauté for 1-2 minutes, being careful not to burn it. Add the breadcrumbs and toast them until golden and crispy, stirring constantly, about 3-4 minutes. Remove from heat.
To serve, divide the mac and cheese among bowls or plates. Sprinkle the toasted breadcrumbs evenly on top. Garnish with fresh parsley if desired.
Enjoy your Vegan Mac Daddy Veganomicon while it’s warm and creamy!
Nutrition Facts
Calories |
2606 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 89.1 g | 114% | |
| Saturated Fat | 14.6 g | 73% | |
| Polyunsaturated Fat | 3.4 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 3700 mg | 161% | |
| Total Carbohydrate | 380.3 g | 138% | |
| Dietary Fiber | 21.4 g | 76% | |
| Total Sugars | 23.6 g | ||
| Protein | 81.8 g | 164% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 193 mg | 15% | |
| Iron | 15.6 mg | 87% | |
| Potassium | 1776 mg | 38% | |
*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.
