Mac and cheese is a classic comfort food dish that many people love. Unfortunately, it’s typically loaded with dairy products, making it off-limits for those who follow a vegan diet. However, that doesn’t mean that vegans have to miss out on this delicious dish. With a little creativity, it’s possible to make a vegan mac and cheese that’s just as creamy and satisfying as the original. In this article, we’ll share our favorite recipe for the best vegan mac and cheese, along with tips for making it perfect every time.
Ingredients:
- 1 lb. elbow macaroni
- 1 cup raw cashews, soaked overnight and drained
- 1 cup unsweetened non-dairy milk (such as almond or soy milk)
- 1/4 cup nutritional yeast
- 2 tbsp. cornstarch
- 1 tbsp. lemon juice
- 1 tsp. garlic powder
- 1 tsp. onion powder
- 1/2 tsp. smoked paprika
- Salt and pepper, to taste
Preparation:
Begin by cooking the elbow macaroni according to the package directions. Drain and set aside.
In a blender or food processor, combine the soaked cashews, non-dairy milk, nutritional yeast, cornstarch, lemon juice, garlic powder, onion powder, smoked paprika, salt, and pepper. Blend until completely smooth and creamy.
Cooking Instructions:
- Preheat your oven to 350°F.
- In a large mixing bowl, combine the cooked macaroni and the cashew cheese sauce. Stir until the macaroni is completely coated in the sauce.
- Transfer the mac and cheese to a 9×13 inch baking dish. Smooth the top with a spatula.
- Bake for 25-30 minutes, or until the top is golden brown and crispy.
- Serve hot, garnished with chopped fresh parsley or vegan bacon bits, if desired.
Conclusion:
With this recipe for the best vegan mac and cheese, you don’t have to miss out on this classic comfort food dish. The creamy, cheesy cashew sauce is a perfect substitute for traditional dairy-based cheese, and the smoked paprika adds a deliciously smoky flavor. Whether you’re a vegan or just looking to cut back on dairy, this recipe is sure to satisfy your cravings.
FAQs:
Q: Is nutritional yeast necessary for this recipe?
A: Yes, nutritional yeast is an important ingredient in vegan mac and cheese as it adds a cheesy flavor to the sauce. If you don’t have any on hand, you can try substituting with a tablespoon of miso paste.
Q: Can I use a different type of pasta?
A: Yes, you can use any type of pasta you like for this recipe. Just be sure to adjust the cooking time according to the package instructions.
Q: Can I make the cashew cheese sauce ahead of time?
A: Yes, you can make the cashew cheese sauce up to 3 days in advance and store it in an airtight container in the refrigerator. When you’re ready to make the mac and cheese, simply cook the pasta and combine it with the sauce before baking.
