Vegan Cashew Mac n Cheese (Edit recipe)

10 minutes

25 minutes to 30 minutes

Difficulty:

Easy

This is our estimate based on online research.
Calories:	342
Fat:	11 g
Carbohydrates:	53 g
Protein:	10 g
Cholesterol:	0 g
Sodium:	181 mg
Fiber:	3 g
Sugars:	2 g
Calculated for total recipe.

by Georgia Grinders

View original recipe

Serves: 6-8

Ingredients

.5 cup Cashew Butter
1 cup Almond Milk
.5 cup Nutritional Yeast
1 tsp Dijon Mustard
2 tsp Garlic, minced (jarred)
1 Tbsp Coconut Aminos
Salt and Pepper, to taste, + paprika
12 oz Gluten Free Penne Rigate (Jovial)
1 cup Vegan Shredded Mozzarella, or vegan parmesan shreds
.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!