Simple Vegan Cashew Sauce Mac and Cheese Recipe

Simple Vegan Cashew Sauce Mac and Cheese Recipe

Mac and cheese is certainly one of America’s most beloved dishes. All varieties—gooey or baked, embellished or plain—are welcome. Noodles draped in melted cheese and dairy; it’s a easy scoop of carb heaven. However if you want a vegan possibility, the place do you start? Why, with the cheese sauce, after all. Consider it this manner: most dry pastas are already vegan, so that you’re midway there. Use this cashew “cheese” sauce to take you the remainder of the best way.

The majority of this recipe consists of soaked, softened cashews. The cashews develop into extraordinarily tender after soaking and get blended with plant-based milk and spices, leading to a thick, flavorful sauce. It’s fairly superb how soaking cashews can lead to a texture completely completely different than the crunchy roasted model. (Attempt including them to soups and stews.) The fats content material in cashews creates a wealthy texture, the drupe has a light taste that may simply be manipulated by spices, and our cheesiest non-cheese good friend—dietary yeast—rounds the entire thing out. A pinch of MSG creates a refined nod to parmesan cheese, and all you must do is add the macaroni.

make cashew “cheese” sauce

1. Soak the cashews

There’s the great distance and the quick means, and each are efficient. The great distance is so as to add the uncooked cashews to a bowl and canopy them with room temperature water. Depart them to soak for about 4 hours or in a single day. The quick means is to dump the cashews in a bowl after which cowl them with freshly boiled water. Allow them to soak for 30 to 45 minutes. The cashews will look swollen, pale, and a few of them will break up alongside the middle. Apart from these indicators, I like to recommend you eat one. The cashew will probably be very comfortable, however nonetheless have some integrity.

2. Mix with the opposite components

Drain the cashews and add them to a blender, together with the dietary yeast, a clove of garlic, spices, salt, and MSG. Add half of the liquid measurement, and mix for about 30 seconds at excessive pace. Add the remainder of the liquid measurement and mix once more till clean.

This sauce works finest when you’ve got a high-powered blender. I’ve a fairly good blender however it wasn’t sufficient to make the sauce as clean as I needed. I needed to switch the combination to a deep bowl and use my immersion blender to clean it out, which all the time works once I’m in a pinch. This cashew sauce is savory and satisfying, and the dietary yeast does a fantastic job delivering a cheese-like taste. It won’t have a stretchy cheese-pull to supply, however it’s supremely creamy.

Whereas you need to use this sauce for topping greens, or swiping over eggs, I combined a pound of elbow macaroni into my cashew sauce and poured it right into a buttered casserole dish. Then, I generously topped it with panko crumbs (be certain that to test the panko’s components in case you’re vegan) and spritzed the highest with spray oil to help in browning. You can additionally stir the bread crumbs with a teaspoon of oil in case you don’t have a twig bottle. My mac went right into a 400°F oven for quarter-hour to crisp on high and set all through. This made for a clean-slicing casserole, however it misplaced its goo issue. If you wish to preserve it creamy, simply broil it for a minute or two to brown the breadcrumbs.

Vegan mac and “cheese” recipe


  • 1 ½ cup uncooked cashews

  • ⅓ cup dietary yeast

  • 1 garlic clove, peeled

  • 1 ¼ cup unsweetened oat milk (substitute different plant milks)

  • ½ teaspoon turmeric

  • ¼ teaspoon paprika

  • ½ teaspoon onion powder

  • 1 teaspoon mustard

  • 1 ½ teaspoon salt

  • ⅛ teaspoon MSG

  • 1 pound of macaroni, boiled

  • 1 cup of panko crumbs

  • Spray oil to coat the crumbs

1. Preheat the oven to 400°F, if baking. Butter a medium or massive casserole dish.

2. Put the cashews in a bowl and canopy them with just-boiled water. Soak them for 30 to 45 minutes.

3. Drain the cashews. Put them in a blender with the dietary yeast, garlic, turmeric, paprika, onion powder, mustard, salt, and MSG. Add half of the oat milk. Mix the combination on excessive pace till thick and clean, about 30 seconds. Add the opposite half of the oat milk, and mix once more till clean. Combine the cashew sauce along with the cooked macaroni and add it to the buttered casserole dish.

3. Prime the mac and cheese with panko crumbs and spray them with oil. Bake the mac for quarter-hour, or broil it for one or two minutes in case you simply need a crispy topping.

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