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Vegan-Baked Mac and Cheese is the ultimate comfort food. Best of all, this vegan baked mac and cheese are so easy to make. Once you have the cashews soaked, all you have to do is blend the cheese sauce ingredients using a blender, toss it with the rigatoni pasta, top it with the breadcrumbs, and bake the dish in the oven until it is golden and bubbly. We used rigatoni pasta, so the cheese sauce can stick to the pasta's ridges, but feel free to use elbow noodles if desired. Either way will end up with a creamy and delicious Vegan baked mac and cheese that will become a new family favorite.
- 1 1/2 cups raw Cashews
- 5 cups Water
- 1 cup Coconut Milk
- 1 tablespoon Apple Cider Vinegar
- 2 tablespoons Lemon Juice
- 1/3 cup Nutritional Yeast
- 1 clove Garlic
- 1/2 cup White Onion, diced
- 1 1/2 teaspoons Salt
- 1/2 teaspoon Black Pepper
- 12 ounces Rigatoni Pasta
- 1 1/2 cups Vegan Panko Breadcrumbs
- 4 tablespoons melted Vegan Butter
- 1 teaspoon crushed Red Pepper Flakes
To a large bowl, add cashews. Add the hot water and soak the cashews for 5 minutes. Drain the cashews and add them to a blender using a colander.
Add the remaining cup of water and the coconut milk, apple cider vinegar, lemon juice, nutritional yeast, garlic, onions, salt, and black pepper, and blend until smooth. The cheese sauce will look like it's too watery. However, it will thicken as the mac and cheese are baked.
To a large pot of salted boiling water, add rigatoni pasta. Cook the rigatoni pasta for 8-10 minutes. You want the rigatoni pasta to be undercooked because it will continue to cook in the oven. Drain the rigatoni pasta in a colander, place them in a large bowl and set it aside.
Add the cheese sauce and red pepper flakes to the rigatoni pasta and stir to coat in the sauce.
Bake the vegan mac and cheese uncovered for 15-20 minutes until it is warm and bubbly.
Let the vegan mac and cheese sit for 5 minutes before digging in and serving.
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