Baked Macaroni & Cheese ⚠️ So Good, They Won’t Believe It’s Vegan ⚠️
This baked cashew mac & cheese recipe is ideal for a large family or gathering but can easily be modify to fit serving size.Jump to Recipe
Macaroni and cheese is one of those dishes that either make you right or you don’t make it all! Before I became a plant-based vegan, my original recipe was a hit in my home so I needed to make sure the vegan version was just as good if not better!
With mac & cheese being one of my favorite dishes, I didn’t want to compromise the taste so I started testing out different ingredients until I found the right combination of herbs and spices to blend into a rich and creamy cheese sauce reminiscent of the one I used to enjoy as a non-vegan. It was no surprise that my non-vegan family requested that I make this recipe for Thanksgiving.
Baked Macaroni & Cheese ⚠️ So Good, They Won’t Believe It’s Vegan ⚠️ Main Ingredients:
This recipe calls for a medley of roasted cashews, nutritional yeast and Daiya Cheddar Shreds as the main ingredients. When the additional ingredients are added, the savory creaminess and rich flavors all come together for a palatable cheese sauce ready to be served.
Although the cashews makes for the best part of the recipe but for those who have nut allergies, try using a bit more tahini or cooked chickpeas as an alternative. I have not personally tried it but I’d say go for it!
Considering a plant-based vegan lifestyle? Want to remove dairy from your diet? Want to impress your non-vegan family and friends in the kitchen? Then this is the perfect recipe for you!
Transitioning to a plant-based diet is a feat and the reward for choosing your health first is a healthier aaand happier balanced lifestyle. Plus your body will thank you for it time and time again.
Baked Macaroni & Cheese ⚠️ So Good, They Won’t Believe It’s Vegan ⚠️Course: DinnerCuisine: AmericanDifficulty: Easy
2-3 cups of roasted cashews
2-3 cups of vegetable brother
1/2 cup of water
1 tbsp of garlic powder
1 tbsp of onion powder
1 tbsp of pink salt
1 tbsp of black pepper
1 tbsp tahini
1 cup of nutritional yeast
1 tbsp of Cajun spice
3-4 cups of cheese
2-3 tbsp of non-dairy sour cream
1 1/2 cup of coconut milk
Half a box or bag of elbow macaroni
1 box or bag of Cavatappi (smooth) or Cellentani (rigid)
- Preheat oven to 375°
- Boil your pasta and cool under cold running water. Set aside.
- In a mixing bowl, combine the cashews, seasonings, nutritional yeast, vegetable broth and water. Mix with spoon and then pour into blender. Doing this first helps avoid nutty clumps.
- After you blend it for about one minute, you will then add some one cup of shredded cheese and 2 to 3 tablespoons of sour cream.
- In a sauce pan on medium heat add the blended mixture and stir frequently to ensure your cheese sauce doesn’t burn.
- Now, you will add your coconut milk and another cup of shredded cheese. You can also add some more pink salt and pepper optionally for an extra savory boost.
- Now layer your pasta and cheese sauce until it’s filled to the top. Then take a wooden spoon or utensil and mix the cheese sauce with the macaroni noodles.
- Next, take your last cup of cheese and top your macaroni and cheese sauce covering it from one end of the pan to the other. Top your pan with smoked paprika and fresh parsley.
- Cover pan with foil and bake for 15 minutes. Then uncover and bake for another 8 to 10 minutes or until cheese is melted and or slightly crusted.
- This recipe is for a large family size or large gathering of 8 or more. You will need to modify some of the ingredients for smaller pans.
- In the video, I listed only one cup of Daiya cheese, but it is recommended for a more cheesy flavor to add 2 to 3 cups. It really depends on your taste buds