You won’t believe your taste buds when you try this baked vegan mac and cheese. The cheese sauce thickens up like magic on the stove to create this flavorful, goey cheese that I dare say is better than dairy-based mac. You simply MUST give it a try!
- 1 pound of pasta (macaroni or your favorite shape)
- ⅔ cup of raw cashews
- ½ of a yellow onion
- 4 cloves of garlic
- juice of ½ a lemon
- ¼ cups of nutritional yeast
- 4 tablespoons of cornstarch
- 1 tablespoon of tomato paste (for color)
- 4 shakes of turmeric (for color)
- 2 teaspoons of salt
- 2 ½ cups of water
- chives for garnish (optional)
- Cook pasta according to package instructions, drain, and set aside.
- In a high-powered blender add all ingredients (except pasta) and blend on high until you have a liquid with no remaining chunks.
- Pour into a pot over medium-low heat and allow to simmer, stirring consistently with a whisk until it thickens and peaks begin to form when you pull the whisk out of the sauce. Note that the cheese sauce will continue to thicken further as it cools.
- Pour vegan cheese sauce over cooked pasta and mix well. For a more flavorful mac, serve immediately sprinkled with chopped chives. If you prefer a more mild flavor, bake the mac in the oven at 350 degrees before serving.
- Will you be baking your mac and cheese? Consider mixing in chopped broccoli, diced jalapeño, spinach, or any other favorite add-ins, and sprinkling the top with breadcrumbs before baking.
Keywords: vegan, vegetarian, pasta, mac and cheese, healthy, kids