Introduction:

Vegan baked mac and cheese is a plant-based twist on the classic comfort food favorite. Instead of dairy cheese, this version relies on a creamy, rich sauce made from soaked cashews, plant-based milk, nutritional yeast, and flavorful spices that mimic the cheesy, savory profile we crave. It’s baked with a crunchy breadcrumb topping, offering both creamy and crispy textures in every bite.

This dish is a great option not just for vegan eaters, but for anyone looking to enjoy a satisfying, dairy-free main course or side. It transforms familiar ingredients into a cozy casserole that can be served at family dinners, potlucks, or weeknight meals. :contentReference[oaicite:1]{index=1}

Ingredients:

For the Pasta:

• 400g elbow macaroni (or any preferred short pasta)
• Salt, for boiling water

For the Vegan Cheese Sauce:

• 1 cup raw cashews (soaked in hot water for 20 minutes, then drained)
• 1 ½ cups unsweetened plant milk (e.g., oat, soy, or almond)
• ¼ cup nutritional yeast
• 2 tbsp olive oil or vegan butter
• 1 tbsp lemon juice
• 1 tsp garlic powder
• 1 tsp onion powder
• 1 tsp Dijon mustard
• ½ tsp smoked paprika
• Salt and black pepper, to taste

For the Topping:

• ½ cup breadcrumbs (preferably panko)
• 1 tbsp olive oil or melted vegan butter
• ½ tsp paprika
• Optional: 1 tbsp nutritional yeast (extra cheesy flavor)

Instructions:

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