Description
A quick, creamy, and comforting vegan mac and cheese made with a cashew-based sauce and crispy panko topping. This recipe comes together in under 20 minutes, making it perfect for busy weeknights.
Ingredients
- 1 cup raw cashews, soaked in hot water for 15 minutes
- 1/2 cup fresh water (for blending)
- 1/4 cup nutritional yeast
- 2 tablespoons lemon juice, freshly squeezed
- 1 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1/2 teaspoon smoked paprika
- 1/4 teaspoon turmeric
- 1 teaspoon salt, or to taste
- 1/2 teaspoon mustard powder
- 8 ounces elbow macaroni
- 2 tablespoons vegetable oil (for topping)
- 1/2 cup panko breadcrumbs
- 2 tablespoons nutritional yeast (for topping)
- Reserved pasta water (as needed for consistency)
Instructions
- Place 1 cup of raw cashews in a heat-proof bowl and pour boiling water over them to cover. Let sit for 15 minutes to soften.
- While cashews soak, bring a large pot of salted water to a boil. Add elbow macaroni and cook according to package directions until al dente. Reserve 1/2 cup of starchy pasta water before draining.
- Drain and rinse the soaked cashews. Add them to a blender with 1/2 cup fresh water, 1/4 cup nutritional yeast, lemon juice, garlic powder, onion powder, smoked paprika, turmeric, salt, and mustard powder.
- Blend on high for 1-2 minutes until completely smooth. If too thick, add a splash more water.
- Pour the sauce into a large saucepan over medium heat. Whisk constantly until it thickens, about 3-4 minutes. Add reserved pasta water one tablespoon at a time until desired consistency is reached.
- Add the drained pasta to the sauce and stir gently to coat. Taste and adjust seasoning.
- Heat 2 tablespoons of oil in a small skillet over medium heat. Add panko breadcrumbs and 2 tablespoons nutritional yeast. Stir frequently for 2-3 minutes until golden brown and crispy.
- Spoon the cheesy pasta into bowls and top generously with the crispy breadcrumb mixture. Serve immediately.
Notes
If using a weaker blender, let the sauce sit in the blender for a few minutes after blending to soften any remaining bits. Do not skip the reserved pasta water, as the starch helps the sauce cling to the noodles. Keep heat at medium-low when cooking the sauce to prevent it from breaking or becoming grainy. For a nut-free version, swap cashews for soaked sunflower seeds. For gluten-free, use GF pasta and GF panko.
- Prep Time: 15 minutes
- Cook Time: 5 minutes
- Category: Main Course
- Cuisine: Southern
Nutrition
- Serving Size: 1 bowl
- Calories: 450
- Sugar: 3
- Sodium: 600
- Fat: 18
- Saturated Fat: 3
- Carbohydrates: 55
- Fiber: 4
- Protein: 14
Keywords: vegan mac and cheese, cashew cheese sauce, quick dinner, gluten-free option, comfort food, plant-based, southern cooking, easy recipe