TASTIEST VEGAN MAC AND CHEESE | easy recipe

cashews

🥗Healthier: silken tofu

💰Cheaper: sunflower seeds

Silken tofu provides creaminess with lower fat.

nutritional yeast

💰Cheaper: parmesan cheese

Parmesan cheese adds flavor but is not vegan.

olive oil

🥗Healthier: avocado oil

💰Cheaper: canola oil

Canola oil is a more budget-friendly cooking oil.

breadcrumbs

🥗Healthier: ground oats

💰Cheaper: crushed crackers

Crushed crackers provide a similar texture for topping.

Cut a whole butternut squash in half and scoop out the seeds.

Drizzle the squash with olive oil, salt, and pepper.

Roast the squash in the oven at 425°F for about 45 to 50 minutes until fork tender.

Once cool, scoop out 1.5 cups of the butternut squash flesh.

Soak 0.5 cups of raw cashews in boiling water for 1 hour (or overnight in cool water for 8 hours if using a standard blender).

In a blender, combine the roasted butternut squash, soaked cashews, 0.5 cups nutritional yeast, 1 teaspoon garlic powder, 0.5 teaspoon onion powder, 0.25 teaspoon smoked paprika, 0.75 teaspoon dry mustard powder, 1 tablespoon miso paste, 1 can coconut milk, 2 tablespoons lemon juice, and tapioca flour. Blend until smooth and creamy.

Cook elbow pasta according to package instructions until al dente, then add it back to the pot.

Mix the cheese sauce with the cooked pasta until well combined.

In a bowl, combine panko breadcrumbs, nutritional yeast, kosher salt, smoked paprika, and melted vegan butter to create the crispy topping.

Transfer the mac and cheese to a greased 2 or 3 quart baking pan and sprinkle the crispy topping on top.

Bake in the oven at 400°F for 15 to 20 minutes until the topping is browned and crispy.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens