Baked Vegan Mac and Cheese Recipe
A remake of a traditional comfort food, this vegan mac and cheese is healthy and dairy-free.
Servings: 6 Servings
Calories: 405kcal
Ingredients
- 1 pound gluten-free pasta
- ½ cup raw cashews soaked at least 2 hours
- ⅓ cup nutritional yeast
- 2 garlic cloves
- 3 tablespoons fresh lemon juice
- 1 teaspoon miso paste
- 1 teaspoon tahini
- ½ teaspoon ground turmeric
- ¼ teaspoon smoked paprika
- ¼ teaspoon ground nutmeg
- ¼ teaspoon kosher or fine sea salt
- ¼ teaspoon freshly ground black pepper
- ⅓ - ½ cup filtered water
- 1 cup gluten-free breadcrumbs
Instructions
- Preheat the oven to 350ºF. Cook pasta according to package instructions.
- Meanwhile, prepare the sauce. Drain and rinse the cashews, then place them into a blender. Add the remaining ingredients, except the breadcrumbs, starting with just ⅓ cup of water.
- Blend on high until smooth and creamy, adding more water, 1 tablespoon at a time, until the sauce is pourable.
- Drain the pasta and pour into an oven-safe baking dish. Pour sauce over top and stir to combine.
- Sprinkle breadcrumbs onto the noodles, cover the dish with foil, and bake on the center rack for 20 minutes. Remove and serve immediately.
Nutrition
Calories: 405kcal | Carbohydrates: 77g | Protein: 9g | Fat: 7g | Sodium: 136mg | Potassium: 127mg | Fiber: 2g | Sugar: 1g | Vitamin A: 40IU | Vitamin C: 3.2mg | Calcium: 6mg | Iron: 1mg