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Vegan Mac and No Cheese

A vegan version of macaroni and cheese, sure to please the whole family.
Print Recipe
Prep Time 15 minutes
Cook Time 45 minutes
Total Time 1 hour 15 minutes
Course lunch/dinner
Cuisine American
Servings 4 people
Calories 3927.9 kcal

Equipment

  • 1 Large Pot For cooking macaroni
  • 1 Medium Saucepan For sautéing onions
  • 1 Blender or Food Processor High-speed recommended for a smooth sauce
  • 1 Medium Baking Dish For baking the mac and 'cheese'
  • 1 Colander For draining macaroni

Ingredients
  

Main

  • 1 8 ounce package uncooked elbow macaroni
  • 1 tablespoon vegetable oil
  • 1 medium onion chopped
  • 1 cup cashews
  • ⅓ cup lemon juice
  • 1 ⅓ cups water
  • salt to taste
  • ⅓ cup canola oil
  • 4 ounces roasted red peppers drained
  • 3 tablespoons nutritional yeast
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder

Instructions
 

  • Preheat oven to 350 degrees F (175 degrees C).
  • Bring a large pot of lightly salted water to a boil. Add macaroni, and cook for 8 to 10 minutes or until al dente; drain. Transfer to a medium baking dish.
  • Heat vegetable oil in a medium saucepan over medium heat. Stir in onion, and cook until tender and lightly browned. Gently mix with the macaroni.
  • In a blender or food processor, mix cashews, lemon juice, water, and salt. Gradually blend in canola oil, roasted red peppers, nutritional yeast, garlic powder, and onion powder. Blend until smooth. Thoroughly mix with the macaroni and onions.
  • Bake 45 minutes in the preheated oven, until lightly browned. Cool 10 to 15 minutes before serving.

Notes

For the silkiest 'cheese' sauce, soak cashews in hot water for at least 30 minutes, or preferably overnight, then drain. This ensures a truly smooth blend. Adjust salt and lemon juice to taste; the lemon brightens the flavor, while nutritional yeast provides umami. Consider adding a pinch of smoked paprika for depth. While baking, aim for a light golden crust to maintain a creamy interior, avoiding over-browning which can dry out the dish. Allow it to cool adequately before serving to let the sauce set and flavors meld.