Vegan Baked Mac and Cheese
Shane Martin published this recipe on shaneandsimple.com. SeeMeCook added ingredient weights and nutrition.
Read the original recipeImported by Starr2 on SeeMeCook
Creamy, dairy-free macaroni is coated in a smooth cashew and nutritional-yeast sauce, topped with paprika-seasoned breadcrumbs, and baked until golden. A comforting plant-based take on classic baked mac and cheese.
- Time
- 30 minutes
- Cuisine
- American
Ingredients
- 325 g
- 480 g
- 240 g
- 60 g
- 30 g
- 5 g
- 3 g
- 3 g
- 60 g
- 2 g
Weights are estimates. Together, the ingredients weigh about 1.68 kg before cooking, which is about 170 g per serving.
Steps
Preheat the oven to 350°F (180 °C) (175°C (350 °F)). Soak the cashews in hot water for 10 minutes while the oven heats.
Drain the soaked cashews. Add them to a blender with the vegetable broth, almond milk, lemon juice, nutritional yeast, onion powder, garlic powder, and salt. Blend until completely smooth and creamy.
Cook the pasta according to the package instructions until al dente; it will continue cooking in the oven.
Drain and rinse the pasta, then transfer it to a 9 × 13-inch baking dish.
Pour the cheese sauce over the pasta and gently mix until the pasta is evenly coated.
In a small bowl, whisk together the breadcrumbs and smoked paprika.
Sprinkle the seasoned breadcrumbs over the mac and cheese. Bake uncovered for 15 minutes.
Serve hot.
Notes
The instructions do not specify how much hot water to use for soaking the cashews; drain the cashews before blending. The source lists panko or whole wheat breadcrumbs as alternatives.
Nutrition
These are estimates per serving, worked out from the ingredients.
- Calories
- 391
- Protein
- 15 g
- Carbs
- 51 g
- Fat
- 16 g
- Fiber
- 5 g
Where the calories come from
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