Vegan Mac and Cheese with Buttery Crumb Topping
Looking for a comfort food that feels indulgent without the guilt? This Vegan Mac and Cheese is the perfect solution! Creamy, rich, and topped with a buttery crumb topping, it will satisfy your cravings while keeping things plant-based. It's the type of dish that makes you feel cozy and fulfilled, whether it's a chilly evening or a casual gathering with friends.
Ingredients
- 8 ounces elbow macaroni (gluten-free if desired)
- 1 cup raw cashews (soaked for 4 hours and drained)
- 1/4 cup nutritional yeast
- 1 cup unsweetened almond milk
- 2 tablespoons lemon juice
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1/2 teaspoon smoked paprika
- Salt and pepper to taste
- 1 cup breadcrumbs (use gluten-free if needed)
- 2 tablespoons vegan butter (melted)
- 2 tablespoons chopped fresh parsley for garnish (optional)
Instructions
- Cook the Pasta: In a large pot, bring water to a boil and cook the elbow macaroni according to package instructions. Drain and set aside.
- Make the Cheese Sauce: In a blender, combine soaked cashews, nutritional yeast, almond milk, lemon juice, garlic powder, onion powder, smoked paprika, salt, and pepper. Blend until smooth and creamy.
- Combine: In the pot with the drained macaroni, pour the cheese sauce and stir until the pasta is well coated.
- Prepare the Crumb Topping: In a small bowl, mix the breadcrumbs with melted vegan butter until evenly coated.
- Assemble: Preheat the oven to 350°F (175°C). Transfer the mac and cheese to a baking dish, sprinkle the buttery crumbs on top, and bake for 20 minutes or until golden brown.
- Serve: Garnish with fresh parsley if desired and enjoy your indulgent, comforting dish!
Cook’s tips
- Soak the cashews for at least 4 hours to ensure a silky smooth sauce.
- Blend the cheese sauce until completely smooth; scraping down the sides as needed.
- For extra crispy topping, broil the mac and cheese for the last 2 minutes of baking.
- Use a large baking dish so the mac and cheese isn't too deep, ensuring even baking.
- Let the dish rest for 5 minutes before serving to allow the sauce to thicken slightly.
Substitutions
- Use gluten-free pasta and breadcrumbs to make this dish gluten-free.
- Substitute almond milk with any unsweetened plant milk, such as soy or oat milk.
- Replace cashews with soaked sunflower seeds for a nut-free version.
- Use panko breadcrumbs for a lighter, crunchier topping.
- Swap vegan butter with coconut oil or olive oil if needed.
Storage & reheating
Store leftovers in an airtight container in the refrigerator for up to 4 days. Reheat in the oven at 350°F (175°C) for 10-15 minutes, or in the microwave, adding a splash of plant milk to loosen the sauce if needed.
Frequently asked questions
Can I make this mac and cheese ahead of time?
Yes, you can assemble the dish (without baking) and refrigerate it for up to 2 days. When ready, bake as directed, adding a few extra minutes if cold.
What can I use instead of cashews?
Soaked sunflower seeds or macadamia nuts work well as a substitute, but cashews give the creamiest texture.
Is this recipe gluten-free?
It can be made gluten-free by using gluten-free pasta and breadcrumbs. The sauce itself is naturally gluten-free.
Can I freeze the leftovers?
Yes, you can freeze the baked mac and cheese in a freezer-safe container for up to 2 months. Thaw overnight in the refrigerator and reheat in the oven.
