Vegan Mac And Cheese: The One You’ve Been Searching For
Ingredients
- 12 oz macaroni noodles
- 1/3 cup plant milk
- 1 cup pasta water
- 3 tbsp nutritional yeast
- 1 sweet potato (peeled and diced)
- 1 cup cashews
- 1 tsp salt
- 1 tsp mustard
- 1 tsp pepper
- 1/2 tsp smoked paprika
- 1/2 cup breadcrumbs
Preparation
- Preheat your oven to 450°F (232°C).
- Cook the macaroni noodles according to the package directions. Drain the noodles and transfer them to a baking dish.
- In a pot, boil the diced sweet potato chunks and cashews in water for about 15 minutes, or until they are soft.
- Drain the potato and cashew mixture and transfer it to a blender. Add the nutritional yeast, plant milk, pasta water, salt, mustard, pepper, and smoked paprika.
- Blend the mixture until it becomes a smooth sauce.
- Pour the sauce over the cooked noodles in the baking dish and stir until the noodles are fully coated.
- In a separate bowl, mix together the breadcrumbs, olive oil, and a pinch of salt.
- Sprinkle the breadcrumb mixture on top of the mac and cheese in the baking dish.
- Bake the mac and cheese for 10 minutes, or until the topping is golden brown.
- Broil the mac and cheese for an additional 2-3 minutes, until the topping is crispy and lightly browned.
- Remove the dish from the oven and let it cool for a few minutes.
- Serve and enjoy your delicious and healthy vegan mac and cheese with sweet potato and cashew sauce!
