Easy Baked Vegan Mac and Cheese

Our take on Mac and Cheese makes the perfect comforting side for any occasion! This simple, plant-based dish is made with our rich Cashew Butter for a satisfying velvety, creamy texture.

Yield: 6–8 servings

INGREDIENTS

For the mac and cheese

  • 1 lb (454g) elbow macaroni
  • ⅔ cup Nuts to You Cashew or Macadamia Cashew Butter
  • ⅔ cup nutritional yeast
  • 2 Tbsp white miso paste
  • 1 tsp Dijon mustard
  • 1 tsp turmeric powder (for colour, optional)
  • ½ tsp garlic powder
  • ½ tsp onion powder
  • 2 Tbsp apple cider vinegar
  • 1½ cups water
  • ¼ cup neutral oil or melted butter

For the topping

  • ⅔ cup panko breadcrumbs
  • 2 Tbsp olive oil
  • ½ tsp fine salt
  • ¼ tsp garlic powder

INSTRUCTIONS

  1. Preheat oven to 375⁰F; lightly oil a 9”x13” baking dish.
  2. Cook the pasta in salted water according to instructions on the package. Drain and set aside.
  3. Meanwhile, blend all the other mac and cheese ingredients in a blender until fully smooth.
  4. In a small mixing bowl, prepare topping by adding all the ingredients and mixing until the breadcrumbs are evenly coated.
  5. Add the sauce from the blender to the cooked pasta, folding to mix well. Transfer to the baking dish. Sprinkle breadcrumbs evenly over top.
  6. Bake for 15 minutes, then broil for 1 to 2 minutes, watching carefully, until the breadcrumbs are beautifully golden all over. Serve immediately.

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