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Creamy Vegan Cashew Mac and Cheese with Toasted Breadcrumbs

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This creamy vegan mac and cheese uses blended cashews, nutritional yeast, and simple pantry staples for a silky, cheesy sauce—topped with crunchy toasted breadcrumbs for the perfect comfort food experience. Ready in 30 minutes, it’s a crowd-pleasing, dairy-free twist on the classic.

Ingredients

Scale
  • 1 cup raw cashews (soaked in hot water for 10 minutes if not soaked overnight)
  • 1 cup unsweetened non-dairy milk (oat, almond, or soy)
  • 1/4 cup nutritional yeast
  • 2 tablespoons lemon juice (freshly squeezed)
  • 2 garlic cloves, peeled
  • 1 teaspoon yellow mustard
  • 1/2 teaspoon smoked paprika
  • 3/4 teaspoon salt (plus more to taste)
  • 1/2 teaspoon black pepper
  • 1/4 cup steamed carrots (optional, for color and sweetness)
  • 12 oz elbow macaroni or short pasta shape
  • Salted water (for boiling pasta)
  • 1 cup panko breadcrumbs (or regular, gluten-free if needed)
  • 2 tablespoons vegan butter or olive oil, melted
  • 1/2 teaspoon garlic powder
  • Pinch of salt
  • 1 tablespoon fresh parsley, chopped (optional for garnish)

Instructions

  1. Place raw cashews in a bowl and cover with boiling water. Soak for 10 minutes (or overnight in cold water).
  2. Bring a large pot of salted water to a boil. Add elbow macaroni and cook according to package directions (8-10 minutes) until al dente. Drain and set aside.
  3. Drain soaked cashews and add to blender. Add non-dairy milk, nutritional yeast, lemon juice, garlic cloves, mustard, smoked paprika, salt, black pepper, and optional steamed carrots. Blend on high for 1-2 minutes until completely smooth. Adjust seasoning to taste.
  4. Heat vegan butter or olive oil in a small skillet over medium heat. Add panko breadcrumbs, garlic powder, and a pinch of salt. Stir continuously for 3-5 minutes until golden brown and nutty. Remove from heat and stir in chopped parsley, if using.
  5. Return drained pasta to the pot or a large mixing bowl. Pour cashew cheese sauce over pasta and stir gently until evenly coated.
  6. Spoon mac and cheese into bowls. Top each serving with toasted breadcrumbs and garnish with extra parsley, cracked pepper, or smoked paprika if desired.

Notes

For gluten-free, use GF pasta and breadcrumbs. For nut-free, substitute sunflower seeds for cashews. Sauce thickens as it sits; add a splash of plant milk to thin if needed. Store breadcrumbs separately to keep them crispy. Add extra nutritional yeast for a cheesier flavor. Stir in veggies like broccoli or peas for added nutrition.

Nutrition

Keywords: vegan mac and cheese, cashew cheese sauce, dairy-free pasta, easy vegan dinner, plant-based comfort food, toasted breadcrumbs, weeknight meal, gluten-free option, nut-free option

Find it online: https://wigglebite.com/creamy-vegan-cashew-mac-and-cheese-recipe-with-toasted-breadcrumbs-easy-30-minute-dinner/