Vegan Cashew Mac n Cheese
Ingredients
- .5 cup.5 cup.5 cup Cashew Butter
- 1 cup1 cup1 cup Almond Milk
- .5 cup.5 cup.5 cup Nutritional Yeast
- 1 tsp1 tsp1 tsp Dijon Mustard
- 2 tsp2 tsp2 tsp Garlic, minced (jarred)
- 1 Tbsp1 Tbsp1 Tbsp Coconut Aminos
- Salt and Pepper, to taste, + paprika
- 12 oz12 oz12 oz Gluten Free Penne Rigate (Jovial)
- 1 cup1 cup1 cup Vegan Shredded Mozzarella, or vegan parmesan shreds
- .5 cup.5 cup.5 cup Gluten Free Breadcrumbs (click for recipe)
- fresh Thyme, to taste
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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
- Preheat oven to 350 F and spray an 9 inch round baking pan with cooking spray. Or use a 9x9 square dish.
- Prepare penne pasta according to instructions, reserving about 1/2 cup of pasta water once done cooking.
- In a high powered blender, combine cashew butter, almond milk, nutritional yeast, dijon mustard, garlic, coconut aminos and seasonings. Blend until smooth then set aside.
- Once pasta is done pour into the baking dish. Then mix in the cheese sauce until fully combined. Add in a touch of pasta water if sauce feels too dry. I added about 1/4 cup total.
- Top with vegan cheese shreds and breadcrumbs. Bake in the oven for about 15 minutes. Serve with fresh thyme on top and enjoy immediately!
Notes
Recipe by Selena @thenutritiouskitchen
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About This Recipe
Show nutritional information
Dairy Free Egg Free Gluten Free Pescetarian Plant Based Shellfish Free Side Dishes Sugar Free Vegan VegetarianThis is our estimate based on online research. | |
Calories: | 342 |
Fat: | 11 g |
Carbohydrates: | 53 g |
Protein: | 10 g |
Cholesterol: | 0 g |
Sodium: | 165 mg |
Fiber: | 3 g |
Sugars: | 2 g |
Calculated for total recipe. |
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