Vegan Baked Mac & Cheese
This Vegan Baked Mac & Cheese is so rich, creamy and wonderful! It's the perfect comfort food.
Servings: 8
Calories: 441.4kcal
Ingredients
- 1 pound pasta
- 2 cups peeled and diced yellow potatoes
- 1 cup diced onion
- ½ cup diced carrot
- 2 cups water
- 1 cup raw cashews
- 3 clove garlic
- ⅔ cup nutritional yeast
- ½ cup soy milk
- ¼ cup white vinegar
- 1 ½ teaspoon salt
- 1 teaspoon ground mustard powder
- 1 teaspoon turmeric
- ½ teaspoon paprika
- Panko breadcrumbs for topping
- Paprika sprinkled on top
Instructions
- Prepare the pasta according to the package directions. Drain and set aside.
- In a small saucepan, bring the diced vegetables and water to a boil. Cover, reduce heat, and simmer for 12 minutes, until vegetables are soft.
- When the vegetables are done cooking, add them along with the cooking liquid to a blender. Add all the remaining ingredients (except the breadcrumbs and additional paprika). Blend all the sauce ingredients until smooth.
- Pour the sauce into to the pot of cooked and drained pasta. Stir to combine. Transfer the pasta to a 9” by 12” glass casserole pan.
- Sprinkle the top with Panko bread crumbs and additional paprika.
- Bake at 350° F for 30 minutes.
Notes
If you don't have a high speed blender like a Vitamix or Blendtec, you will want to soak the cashews in hot water for a few hours before making the sauce. Or you can add the cashews to the pot and boil them with the potatoes, carrots, and onions.
To make this recipe gluten free, use the gluten free pasta of your choice.
Nutrition
Serving: 275g | Calories: 441.4kcal | Carbohydrates: 72.9g | Protein: 19.2g | Fat: 8.9g | Sodium: 479.8mg | Fiber: 7.7g | Sugar: 5g | Vitamin A: 1716.37IU | Vitamin C: 6.97mg | Calcium: 64mg | Iron: 4.23mg