20 mins
Easy
A rich and aromatic sweet made with dates, almonds, cashews, and pistachios. Naturally intense in flavor, this treat is vegan, gluten-free, and dairy-free.
This vegan mac & cheese uses cashews and coconut milk to create a creamy, flavorful sauce, topped with crispy panko breadcrumbs for an irresistible contrast in texture😋🍴.
20 mins
15 mins
45 mins
Place the cashews in a small bowl, cover with 1 cup of boiling water, and let soak for at least 10 minutes.
Cook the macaroni according to the package instructions until just al dente.
Boil the chopped carrots and potato in a large pot of salted water until tender. Drain and set aside to cool.
In a skillet, sauté the chopped onion and garlic cloves until the onion is translucent. Remove from heat and set aside.
In a blender or food processor, combine the sautéed onion and garlic, boiled carrots and potato, soaked cashews (drained and rinsed), coconut milk, smoked paprika, vegetable broth, nutritional yeast, and a pinch of salt and pepper.
Blend on high speed until the sauce is smooth. Place the cooked pasta in an oven-safe dish, pour the vegan cheese sauce over it, and stir until evenly coated.
In a small bowl, mix the panko, olive oil, garlic powder, nutritional yeast, and a pinch of salt.
Sprinkle the breadcrumb topping over the sauced pasta. Bake for 20 minutes, or until the mac & cheese is heated through and the edges start to bubble. For a golden topping, switch to broil for the last 2–3 minutes, watching closely to prevent burning.
Place the cashews in a small bowl, cover with 1 cup of boiling water, and let soak for at least 10 minutes.
Cook the macaroni according to the package instructions until just al dente.
Boil the chopped carrots and potato in a large pot of salted water until tender. Drain and set aside to cool.
In a skillet, sauté the chopped onion and garlic cloves until the onion is translucent. Remove from heat and set aside.
In a blender or food processor, combine the sautéed onion and garlic, boiled carrots and potato, soaked cashews (drained and rinsed), coconut milk, smoked paprika, vegetable broth, nutritional yeast, and a pinch of salt and pepper.
Blend on high speed until the sauce is smooth. Place the cooked pasta in an oven-safe dish, pour the vegan cheese sauce over it, and stir until evenly coated.
In a small bowl, mix the panko, olive oil, garlic powder, nutritional yeast, and a pinch of salt.
Sprinkle the breadcrumb topping over the sauced pasta. Bake for 20 minutes, or until the mac & cheese is heated through and the edges start to bubble. For a golden topping, switch to broil for the last 2–3 minutes, watching closely to prevent burning.
20 mins
25 mins
1 hr
