1. Cook the pasta: Bring a large pot of generously salted water to a boil. Add the macaroni and cook until just al dente according to package directions. Drain and set aside.
2. Prepare the cheese sauce: In a high-speed blender, combine the soaked and drained cashews, plant milk, nutritional yeast, olive oil or vegan butter, lemon juice, garlic powder, onion powder, Dijon mustard, smoked paprika, and a pinch of salt and pepper. Blend until completely smooth and creamy. :contentReference[oaicite:2]{index=2}
3. Heat the sauce (optional): For even creamier texture and to let flavors meld together, pour the blended sauce into a saucepan over medium heat. Stir frequently until warm and slightly thickened — about 3–5 minutes.
4. Combine pasta and sauce: Toss the cooked macaroni with the vegan cheese sauce in a large bowl or directly in your baking dish until well coated.
5. Add the topping: In a separate small bowl, mix the breadcrumbs with olive oil or melted vegan butter, paprika, and optional nutritional yeast. Sprinkle this mixture evenly over the mac and cheese.
6. Bake: Preheat your oven to 180°C (350°F). Place the casserole in the oven and bake for 15–20 minutes, or until the top is golden and crunchy. If you prefer extra crispiness, broil for an additional 2–3 minutes — just watch closely to prevent burning.
Serving and Storage:
Serve your vegan baked mac and cheese hot, straight from the oven. It pairs beautifully with steamed greens, a fresh green salad, or roasted vegetables for a balanced meal. The crispy breadcrumb topping adds texture that contrasts nicely with the creamy sauce.
Leftovers can be stored in an airtight container in the fridge for up to four days. Reheat in the oven or microwave until warmed through. This mac and cheese also freezes well: wrap portions tightly and freeze for up to three months — thaw overnight before reheating.
Tips:
- Soak the cashews thoroughly — this ensures the sauce is velvety smooth. If you have more time, soak them longer for an even creamier texture. :contentReference[oaicite:3]{index=3}
- Use unsweetened plant milk so the sauce stays savory rather than sweet. :contentReference[oaicite:4]{index=4}
- Add extra nutritional yeast to enhance the cheesy flavor without dairy. :contentReference[oaicite:5]{index=5}
- For gluten-free versions, use gluten-free pasta and breadcrumbs.
- Adjust spices like smoked paprika or mustard to suit your taste preference.
Conclusion:
This vegan baked mac and cheese recipe proves you don’t need dairy to enjoy a rich, satisfying, and cheesy-style comfort dish. By blending simple plant-based ingredients into a creamy sauce and topping it with crispy breadcrumbs, you get a dish that’s both nostalgic and nourishing. Whether you’re new to vegan cooking or simply want a tasty dairy-free alternative, this recipe delivers warmth, creaminess, and flavor in every bite.
FAQ:
Can I make this without cashews?
You can substitute soaked sunflower seeds or white beans for a nut-free creamy base, although the texture and taste may differ slightly.
Do I need nutritional yeast?
While optional, nutritional yeast is key for adding a rich, cheese-like umami flavor to vegan dishes like this. :contentReference[oaicite:6]{index=6}
Can I add vegetables?
Yes — steamed broccoli, peas, or roasted cauliflower make great additions stirred in before baking.
How do I store leftovers?
Refrigerate in an airtight container for up to four days, or freeze portions for up to three months.
Can I make this ahead of time?
Absolutely. You can assemble the dish and refrigerate before baking, then bake when you’re ready to serve.
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