Best Ever Vegan Mac & Cheese
This rich and creamy macaroni and cheese is the ultimate comfort food. Vegan and Gluten-Free
- Prep Time: 35 mins
- Cook Time: 15 mins
- Total Time: 50 mins
- Yield: 2-3 1x
- Category: Main, Side
- Cuisine: American, Vegan
Ingredients
Scale
- 8oz macaroni noodles, cooked (use gluten-free, as required)
- 3/4 cup raw cashews
- 1 + 3/4 cups almond or soy milk
- 1/4 cup canola oil
- 1.5 tbsp cornstarch
- 1/4 cup nutritional yeast
- 2 tbsp light (yellow or white) miso paste
- 1 tbsp lemon juice
- 1 tsp onion powder
- 1/2 tsp garlic powder
- 1/2 tsp salt
- 1 tsp truffle oil (optional, but highly recommended)
- pepper, to taste
Instructions
- Soak cashews in hot water for 20 minutes. Then drain them and finely grind them in a food processor (just don’t let the cashews turn to a paste). Set aside.
- In a heavy saucepan, combine milk, oil and cornstarch. Bring to a simmer over high heat. Decrease heat to low, cover and simmer, stirring occasionally for 10 minutes, or until cornstarch dissolves.
- Using a whisk or large fork, stir in the ground cashews, nutritional yeast, miso paste, lemon juice, onion powder, garlic powder and salt until well combined.
- Add the cashew cheese to the macaroni noodles, drizzle with truffle oil (if using) and serve.
- Optional: For a baked version, preheat oven to 325 and place macaroni mixture in a 8 or 9″ square baking dish. Cover and bake 20 minutes. Uncover and sprinkle with 1/2 cup herbed bread crumbs. Continue baking, uncovered, for 15-25 minutes until topping is golden brown.
Notes
Adapted from Epicurean Vegan, who adapted it from The Vegan Table
Keywords: cashew, comfort food, easy, favorite, food processor, gluten-free, kid-friendly, miso, noodle, nutritional yeast, pasta, quinoa, stove top, truffle oil, under 30 minutes, vegan, macaroni, cheese
Find it online: https://vegangela.com/2011/04/27/best-vegan-mac-and-cheese/