Baked Vegan Mac and Cheese
Perhaps the best baked vegan Mac and Cheese you will ever eat! Pasta tossed with a creamy vegan cheese sauce and baked to perfection!
Servings :
Calories : 817kcal
Ingredients
Mac and Cheese
- 7 oz (200 g) medium pasta shells, or elbow macaroni
- 1 tablespoon dairy-free butter, or olive oil
- ½ teaspoon thyme, fresh or dried
- ¼ cup (20 g) panko breadcrumbs
Vegan Cheese Sauce
- 1 cup (150 g) raw cashew nuts
- 1 ¼ cup water
- ⅓ cup (20 g) nutritional yeast
- 1 teaspoon mustard
- 1 teaspoon salt
- ½ teaspoon garlic powder
- ½ teaspoon onion powder
- ¼ teaspoon black pepper
- ¼ teaspoon cayenne pepper, or chili powder
- ¼ teaspoon ground smoked paprika, or regular paprika
Instructions
- Preheat the oven to 395°F (200°C).
- Cook the pasta in boiling salt water according to the packet instructions until al dente. Drain and set aside. → IMPORTANT: Don’t overcook. The pasta will bake for an additional 10 minutes! If you reduce the cooking time to -1 minute, you will be on the safe side.
- Heat the butter in a small saucepan. Add thyme and panko and roast until golden brown and fragrant. Set aside.
- Meanwhile, add all ingredients for the cheese sauce to a blender and blend until smooth.
- Toss pasta with cheese sauce and pour into a baking dish (6 x 9 inches | 15 x 23cm). Sprinkle with the toasted panko breadcrumbs.
- Bake for 10 minutes in the preheated oven. → The vegan cheese sauce thickens quite a bit during baking.
Notes
- Cashew nuts don't need to be soaked if you have a high-speed blender. However, if you only have an immersion blender or a blender with low speed, presoak them for 10 minutes in hot water.
- Panko: I highly recommend using panko for this recipe. Those Japanese breadcrumbs are coarser and crispier than regular breadcrumbs. However, if you don't have panko at hand, replace it with regular breadcrumbs.
- Store leftovers directly in the baking dish (e.g., covered with plastic wrap or aluminum foil – easiest for later reheating) or in an airtight container in the fridge. Stays fresh for 2-3 days.
- Reheat for 10 minutes in a preheated oven at 400°F (200°C).
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Nutrition
Calories: 817kcal | Carbohydrates: 71g | Protein: 30g | Fat: 50g | Saturated Fat: 11g | Polyunsaturated Fat: 34g | Trans Fat: 1g | Cholesterol: 16mg | Sodium: 1405mg | Fiber: 11g | Sugar: 5g
