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!
Prep Time15 minutesmins
Cook Time30 minutesmins
Total Time45 minutesmins
Course: dinner
Cuisine: American
Servings: 8servings
Calories: 301kcal
Author: Michelle Cehn | World of Vegan
Ingredients
1poundpastamacaroni or your favorite shape
⅔cupraw cashews
½yellow onion
4clovesgarlic
½lemonjuiced
¼cupsnutritional yeast
4tablespoonscornstarch
1tablespoontomato pastefor color
4dashesturmericfor color
2teaspoonssalt
2 ½cupswater
chivesoptional, for garnish
Instructions
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.
To bake the mac and cheese, preheat the oven to 350°F. Sprinkle the top with breadcrumbs and bake for about 20 minutes before serving. Check a few times towards the end to make sure it's not getting too brown.
Video
Notes
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.