Easy Vegan Mac and Cheese
This easy vegan mac and cheese is the perfect cozy meal to make as the weather starts to cool down. It is such a comforting and filling dish that you are guaranteed to love! Made with any pasta of your choice, cashews, a potato to help make the "cheese" super creamy and smooth, vegan cheese, and a few other pantry staple ingredients.
Ingredients
- 1 box pasta of choice (450-500 gram box)
- 1 medium potato peeled chopped and boiled under fork tender - boil in about 1.5 cups of water
- 1 cup cashews, in 1 cup water
- 2/3 cup plant milk of choice, original unsweetened
- 3 tbsp olive oil
- 6 tbsp pasta water
- 3 tbsp nutritional yeast
- Salt and pepper, to taste
- 1/2 tsp turmeric
- 1 clove garlic
- 1 tsp onion powder
- 1 tsp paprika
- 1/2 cup shredded vegan cheese, flavour of choice
- Vegan butter, to grease baking dish
- Extra cheese to add to pasta before baking
- paprika, to top
- Breadcrumbs, to top
Instructions
- Peel and chop 1 medium sized potato. Bring about 1.5 cups of water to a boil in a small pan and place the cubed potato inside. Let boil for about 10-15 minutes, or until you can pierce with a fork. Drain water and put potato cubes in a small bowl and set aside.
- In the same small pan, bring 1 cup of water to a boil, and add your cashews to boil for 10 minutes. Drain from the water, place in a bowl and set aside.
- Boil your pasta as directed on the packaging. Remember to reserve some pasta water to add to your mac and "cheese" sauce!
- While your pasta is boiling, make your mac and "cheese" sauce by combining the boiled potato, cashews, plant milk, olive oil, pasta water, spices, and vegan cheese. Blend until creamy.
- Once pasta has cooked, drain the excess water and add your "cheese" sauce to the pasta. Stir well until all of the pasta is coated in the delicious sauce.
- Take a large dish, I used the rectangular casserole dish by Le Creuset (the 3.8L size) and brush it with melted butter.
- Pour your pasta into the casserole dish, add some extra vegan cheese and mix together, then flatten the pasta with a spatula into the casserole dish. Top with breadcrumbs, paprika, and some olive oil.
- Bake at 375ºF for 10 minutes, then broil for about 2-3 minutes or until the top gets golden and crispy.
- Enjoy!
Notes
How to store: This mac and cheese can be stored in an airtight container in the fridge for up to one week.
How to freeze: I have never personally tried to freeze this mac and cheese, but it should last in the freezer for up to one month!