How to make vegan Mac + Cheese Recipe | RESTAURANT STYLE

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.

Bring a pot of water to boil.

While waiting, make the cheese sauce in a blender with 1 cup cashews, 1 cup water, 1 teaspoon salt, 1 teaspoon garlic powder, 1 teaspoon onion powder, and 1/4 cup nutritional yeast; blend on high until liquefied.

Cook macaroni for one minute less than package instructions; drain and set aside.

In a pan on medium-high heat, add olive oil and the finely sliced mushrooms; season with salt and pepper and sauté for 3-5 minutes.

Combine the sautéed mushrooms with the macaroni in ramekins.

Toast panko in the pan until golden brown, then add fresh parsley and toss.

Pour the cheese sauce over the pasta and mushrooms; stir to combine.

Top with the toasted panko and bake in the oven at 350°F for 5-8 minutes.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens