How To Make Vegan Mac and Cheese Casserole Recipe
A creamy and delicious vegan mac and cheese casserole that everyone will love!
Serves:
Ingredients
- 12 oz elbow macaroni
- 1 cup raw cashews, soaked in water for at least 2 hours
- 1/4 cup nutritional yeast
- 2 tbsp cornstarch
- 1 tsp garlic powder
- 1 tsp onion powder
- 1 1/2 tsp salt
- 1/4 tsp paprika
- 2 cups unsweetened almond milk
- 1/2 cup vegan parmesan cheese
- 1/4 cup breadcrumbs
- 1 tbsp vegan butter
Instructions
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Preheat the oven to 375°F and grease a 9×13 inch baking dish.
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Cook the macaroni according to package instructions and drain.
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In a blender, combine the soaked cashews, nutritional yeast, cornstarch, garlic powder, onion powder, salt, paprika, and almond milk. Blend until smooth.
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Pour the cashew cheese sauce into a large saucepan and cook over medium heat for about 5 minutes, until the sauce thickens.
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Add the cooked macaroni and vegan parmesan cheese to the saucepan and stir until everything is well combined.
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Pour the mac and cheese mixture into the prepared baking dish.
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Melt the vegan butter in a small bowl and mix with the breadcrumbs. Sprinkle the breadcrumb mixture evenly over the top of the mac and cheese.
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Bake for 20-25 minutes, or until the top is golden brown and crispy.
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Remove from the oven and let cool for a few minutes before serving.
Nutrition
- Calories : 541kcal
- Total Fat : 24g
- Saturated Fat : 4g
- Sodium : 1645mg
- Total Carbohydrates : 64g
- Dietary Fiber : 4g
- Sugar : 3g
- Protein : 20g
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