Vegan Mac-N-Cheese

Cheese sauce
  • 2 cups raw cashews
  • 2 cups water
  • 3 tablespoons lemon juice
  • ¼ cup nutritional yeast
  • ¼ teaspoon turmeric
  • 1 teaspoon garlic powder
  • ½ teaspoon onion powder
  • ½ teaspoon black pepper
  • 1½ teaspoons salt
  • 1 bag (7 ounces) shredded vegan cheddar cheese
Breadcrumb topping
  • 4 tablespoons vegan butter, melted
  • 1½ cups panko breadcrumbs
  • ¼ teaspoon smoked paprika
  • ½ teaspoon garlic powder
  • ½ teaspoon onion powder
  1. Preheat oven to 350 degrees F.
  2. Cook the pasta as usual.
  3. Drain the pasta water into the cashews and soak them for 5 minutes. (Pour the pasta itself into a casserole dish and stir occasionally while the cashews are soaking, to keep the noodles from clumping together.)
  4. Drain the cashews and add to a blender.
  5. Add the other cheese sauce ingredients to the blender. Blend until smooth.
  6. Pour the cheese sauce in with the noodles. Stir until the noodles are well-coated.
  7. In a separate bowl, stir together the breadcrumbs, paprika, onion powder, and garlic powder. Mix in the melted butter until the mixture has a crumbly texture. Sprinkle over the pasta.
  8. Bake uncovered for 15 minutes.
Recipe blog story time

This recipe is heavily based on “The Best Vegan Mac And Cheese” by NoraCooks.

After some experimentation, I made the following changes:

You definitely want to blend the shredded cheese into the cheese sauce. I tried mixing it in afterward and it made for a really awkward texture, since vegan cheese doesn’t melt well.