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If you're craving comfort food but want to keep it plant-based, this Vegan Mac and Cheese Casserole is your new best friend. Creamy, cheesy, and oh-so-satisfying, this dish is perfect for weeknight dinners or potlucks. The secret lies in the cashew-based sauce, which mimics the richness of traditional cheese without any dairy. Trust me, you won't miss the real thing! Let's dive into this delicious, guilt-free indulgence.
The name of the recipe: Vegan Mac and Cheese Casserole Recipe
Ingredients:
- 8 oz uncooked elbow macaroni
- 1 cup soaked in water for at least 4 hours raw cashews
- 2 cups vegetable broth
- 1/4 cup nutritional yeast
- 1 tbsp freshly squeezed lemon juice
- 1 tsp garlic powder
- 1 tsp onion powder
- 1/2 tsp salt
- 1/4 tsp for color turmeric
- 1/4 tsp paprika
- 1/4 cup optional, for topping breadcrumbs
Instructions:
- Preheat your oven to 350°F (175°C).
- Cook the elbow macaroni according to package instructions. Drain and set aside.
- In a blender, combine the soaked cashews, vegetable broth, nutritional yeast, lemon juice, garlic powder, onion powder, salt, turmeric, and paprika. Blend until smooth.
- In a saucepan, heat the blended mixture over medium heat until it thickens, stirring constantly.
- Mix the cooked macaroni with the sauce and pour into a baking dish.
- Sprinkle breadcrumbs on top if using.
- Bake in the preheated oven for 20-25 minutes, or until the top is golden and crispy.
- Let it cool for a few minutes before serving. Enjoy!
What You Will Need
Read more: Mac and Cheese Casserole Recipe
What you will need to make vegan mac and cheese casserole
Elbow macaroni: Provides the classic pasta base, perfect for holding the creamy sauce and giving the dish its comforting texture.
Raw cashews: Soaked and blended, they create a rich, creamy sauce that mimics traditional cheese without any dairy.
Vegetable broth: Adds depth of flavor to the sauce, making it savory and well-rounded.
Nutritional yeast: Gives the sauce a cheesy, umami flavor, essential for that authentic mac and cheese taste.
Lemon juice: Adds a touch of acidity, balancing the richness of the cashew sauce.
Garlic powder: Enhances the overall flavor with a subtle garlic note, making the dish more aromatic.
Onion powder: Complements the garlic powder, adding another layer of savory flavor to the sauce.
Turmeric: Provides a natural yellow color, making the sauce look more like traditional cheese.
Paprika: Adds a hint of smokiness and a touch of color to the dish.
Breadcrumbs: Optional topping that adds a crunchy texture, contrasting with the creamy pasta.
Tools and Instruments Required
What tools/instruments will be needed to make Vegan Mac and Cheese Casserole Recipe
- Blender: Blends soaked cashews and other ingredients into a smooth, creamy sauce.
- Saucepan: Heats and thickens the blended sauce to the right consistency.
- Baking dish: Holds the macaroni and sauce mixture for baking.
- Colander: Drains the cooked macaroni before mixing with the sauce.
- Oven: Bakes the casserole, giving it a golden, crispy top.
Vegan Mac and Cheese Casserole
Ingredients:
Main Ingredients
- 8 oz Elbow macaroni uncooked
- 1 cup Raw cashews soaked in water for at least 4 hours
- 2 cups Vegetable broth
- 1/4 cup Nutritional yeast
- 1 tbsp Lemon juice freshly squeezed
- 1 tsp Garlic powder
- 1 tsp Onion powder
- 1/2 tsp Salt
- 1/4 tsp Turmeric for color
- 1/4 tsp Paprika
- 1/4 cup Breadcrumbs optional, for topping
Instructions:
- Preheat your oven to 350°F (175°C).
- Cook the elbow macaroni according to package instructions. Drain and set aside.
- In a blender, combine the soaked cashews, vegetable broth, nutritional yeast, lemon juice, garlic powder, onion powder, salt, turmeric, and paprika. Blend until smooth.
- In a saucepan, heat the blended mixture over medium heat until it thickens, stirring constantly.
- Mix the cooked macaroni with the sauce and pour into a baking dish.
- Sprinkle breadcrumbs on top if using.
- Bake in the preheated oven for 20-25 minutes, or until the top is golden and crispy.
- Let it cool for a few minutes before serving. Enjoy!
Notes:
Read more: Veggie Mac and Cheese Casserole Recipe
Nutrition value:
Keywords:
Make Ahead and Freezing Instructions
Make Ahead Instructions
- Prepare the casserole as directed but don't bake it.
- Cover the dish tightly with plastic wrap or aluminum foil.
- Store in the fridge for up to 2 days.
- When ready to bake, remove from the fridge and let it sit at room temperature for 30 minutes.
- Bake as directed.
Freezing Instructions
- Prepare the casserole but skip the baking step.
- Wrap the dish tightly with plastic wrap, then cover with aluminum foil.
- Freeze for up to 3 months.
- To bake, thaw in the fridge overnight.
- Let it sit at room temperature for 30 minutes.
- Bake as directed.
Using turmeric in the sauce not only adds a vibrant color but also provides anti-inflammatory benefits.
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