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Vegan Mac & Cheese Recipe

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★★★★★

4.6 from 115 reviews

This creamy Vegan Mac & Cheese features a rich, tangy cashew and potato-based cheese sauce blended with sauerkraut and nutritional yeast for depth of flavor. Tossed with al dente pasta and topped with a crispy thyme-infused Panko breadcrumb topping, this comforting plant-based dish is both satisfying and flavorful.

Ingredients

Scale

Panko Topping

  • 2 tbsp. extra virgin olive oil
  • 1/2 cup Panko bread crumbs
  • 2 tsp. fresh thyme leaves
  • Kosher salt, to taste
  • Freshly ground black pepper, to taste

Pasta

  • 1 lb. medium shells pasta

Cheese Sauce

  • 1 tbsp. refined coconut oil or vegetable oil
  • 1 white onion, chopped (about 1 1/2 cups)
  • 1/2 medium yellow pepper, chopped (about 1 cup)
  • 1 tsp. ground mustard
  • 1 tsp. ground cumin
  • 1 1/2 cups raw cashews
  • 1 russet potato, peeled and cubed (about 2 cups)
  • 3 1/2 cups water
  • 2/3 cup sauerkraut, drained in a fine mesh sieve
  • 3 tbsp. nutritional yeast
  • 1 tbsp. white wine vinegar
  • 1 tbsp. hot sauce (such as Cholula)
  • Kosher salt, to taste
  • Freshly ground black pepper, to taste

Instructions

  1. Cook Pasta: In a large pot of salted boiling water, cook the medium shells pasta until al dente, about 9 to 10 minutes. Drain the pasta and set aside.
  2. Prepare Panko Topping: While the pasta cooks, heat extra virgin olive oil in a medium skillet over medium heat. Add Panko bread crumbs and fresh thyme leaves, seasoning with kosher salt and freshly ground black pepper. Cook, stirring occasionally, until the Panko is golden brown and crisp. Transfer to a bowl to cool.
  3. Sauté Vegetables: In a large pot over medium heat, heat the refined coconut oil or vegetable oil. Add chopped white onion and yellow pepper and cook until softened, about 6 minutes. Season with salt and pepper, then stir in ground mustard and cumin. Cook for an additional 1 to 2 minutes until fragrant.
  4. Cook Cashews and Potatoes: Add raw cashews, peeled and cubed russet potato, and water to the pot. Bring the mixture to a boil and cook until the potatoes are tender, about 6 to 7 minutes.
  5. Blend Cheese Sauce: Transfer the cooked mixture to a blender or food processor and puree until smooth. Add drained sauerkraut, nutritional yeast, white wine vinegar, and hot sauce. Puree again until completely smooth. Taste and season with additional kosher salt and freshly ground black pepper as needed.
  6. Combine and Serve: In a large bowl, combine the cooked pasta with the vegan cheese sauce and stir until fully coated. Top with the cooled Panko topping and serve immediately for a crunchy, flavorful finish.

Notes

  • For a nuttier flavor, soak cashews for 2 hours or overnight before blending, then drain before use.
  • Use gluten-free pasta and gluten-free Panko crumbs to make this recipe gluten-free.
  • You can adjust the spiciness by adding more or less hot sauce according to your taste preference.
  • Sauerkraut adds a subtle tanginess to the sauce; omit if you prefer a milder flavor or substitute with lemon juice.
  • The Panko topping can be prepared ahead of time and stored in an airtight container.

Keywords: Vegan Mac and Cheese, plant-based mac and cheese, cashew cheese sauce, creamy vegan pasta, dairy-free mac and cheese, healthy vegan dinner

Find it online: https://flavorsbymaya.com/vegan-mac-and-cheese-recipe/