Easy Vegan Mac and Cheese (Edit recipe)

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.

15 minutes

30 minutes

Difficulty:

Easy

Show nutritional information

This is our estimate based on online research.
Calories:	795
Fat:	36 g
Carbohydrates:	35 g
Protein:	81 g
Cholesterol:	16 g
Sodium:	1261 mg
Fiber:	8 g
Sugars:	2 g
Calculated per serving.

by Riri's Recipes

View original recipe

Serves: 4

Ingredients

450 grams Pasta, of choice (450-500g box)
1 whole White Potatoes, (medium-sized) peeled chopped and boiled under fork tender – boil in about 1.5 cups of water
1 cup Raw Cashews, boiled in 1 cup water
0.666 cup Almond Milk, or any plant milk of choice
3 Tbsp Extra Virgin Olive Oil
6 Tbsp Pasta Water
3 Tbsp Nutritional Yeast
1 pinch Salt and Pepper, to taste
0.5 tsp Turmeric
1 clove Garlic
1 tsp Onion Powder
1 tsp Paprika
0.5 cup Mozzarella Cheese, or any shredded vegan cheese of choice
1 pinch Vegan Buttery Spread, to grease baking dish
1 pinch Breadcrumbs, to top

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Process

Note, these instructions are written assuming the standard serving size, since you have modified the number of servings, these steps may need to be modified for best results

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!