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.
PREP TIME
15 minutes
COOK TIME
30 minutes
INGREDIENTS
15
Serves: 4
Ingredients
- 450 grams450 grams450 grams Pasta, of choice (450-500g box)
- 1 whole1 whole1 whole White Potatoes, (medium-sized) peeled chopped and boiled under fork tender – boil in about 1.5 cups of water
- 1 cup1 cup1 cup Raw Cashews, boiled in 1 cup water
- 0.666 cup0.666 cup0.666 cup Almond Milk, or any plant milk of choice
- 3 Tbsp3 Tbsp3 Tbsp Extra Virgin Olive Oil
- 6 Tbsp6 Tbsp6 Tbsp Pasta Water
- 3 Tbsp3 Tbsp3 Tbsp Nutritional Yeast
- 1 pinch1 pinch1 pinch Salt and Pepper, to taste
- 0.5 tsp0.5 tsp0.5 tsp Turmeric
- 1 clove1 clove1 clove Garlic
- 1 tsp1 tsp1 tsp Onion Powder
- 1 tsp1 tsp1 tsp Paprika
- 0.5 cup0.5 cup0.5 cup Mozzarella Cheese, or any shredded vegan cheese of choice
- 1 pinch1 pinch1 pinch Vegan Buttery Spread, to grease baking dish
- 1 pinch1 pinch1 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!
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About This Recipe
Show nutritional information
Coconut Free Other Pescetarian Shellfish Free Sugar Alcohol Free Vegetarian| 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 |
| Sugar Alcohol: | 0 g |
| Calculated per serving. | |
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