Name: Vegan Mac and Cheese with Cashew Sauce
Prep time: 15 min
Cook time: 35 min
Total time: 50 min
Yield: 4-6 servings
Cuisine: Vegan
Ingredients: 1 ½ cups / 3 oz raw unsalted cashews (soaked overnight); 2 russet potatoes; 2 carrots; 1 onion; ½ cup / 4 oz vegan butter; 2 tbsp / 1 oz lemon juice; 1 tbsp dijon mustard; ¼ cup / 1 oz nutritional yeast; ¼ tsp ground cayenne pepper; ¼ tsp paprika; ¼ tsp ground black pepper; 16 oz pasta of choice (I love Banza Chickpea Pasta); 1 tbsp / ¼ oz olive oil; 1 tsp garlic powder; ½ cup / 2 oz panko bread crumbs

Vegan Mac & Cheese Recipe 🧀

Cook Vegetables: In a large pot, bring water to a boil and add the diced potatoes, carrots, and chopped onion. Cook for about 15 minutes, or until the vegetables are tender. Drain and set aside.
Blend Sauce: In a blender, combine the soaked cashews, cooked vegetables, vegan butter, lemon juice, Dijon mustard, nutritional yeast, cayenne pepper, paprika, and black pepper. Blend until smooth and creamy. If needed, add a little water to reach your desired consistency.
Cook Pasta: In a separate pot, cook the pasta according to package instructions. Drain and set aside.
Combine: In a large mixing bowl, combine the cooked pasta and the cashew sauce, stirring until the pasta is well coated.
Prepare for Baking: Preheat your oven to 350°F (175°C). If desired, lightly grease a baking dish with olive oil.
Add Toppings: Transfer the mac and cheese to the prepared baking dish. In a small bowl, mix the panko bread crumbs with a little olive oil and sprinkle them evenly over the mac and cheese.
Bake: Bake in the preheated oven for 15-20 minutes, or until the top is golden and crispy.
Serve: Remove from the oven and let cool slightly before serving. Enjoy your creamy and delicious Vegan Mac & Cheese!