Vegan Baked Macaroni & Cheese
This Vegan Macaroni and Cheese is creamy, delicious and so easy! It's the perfect dairy-free side dish to any meal.
Servings 10
Ingredients
- 16 oz elbow macaroni
- 1 cup cashews plus 2 cups water
- 1 large yellow potato peeled & sliced
- 1 cup baby carrots or two large carrots, peeled
- 1 large yellow onion chopped
- 4-5 cloves of garlic
- 2 tbsp olive oil
- 3 1/2 cup non dairy milk I used a rice & quinoa blend
- 2 tbsp nutritional yeast
- 1 tbsp hot sauce
- 2 cups vegan cheese
Instructions
- Bring 2 cups of water to a boil, then add in the cashews.
- Remove the pot from the heat, and let the cashews soak for 1 hour.
- Add the potatoes, carrots, and garlic into a bake dish.
- Drizzle the olive oil, all over the veggies the cover.
- Roast the veggies in the oven on 400, for 20 minutes or until tender.
- Boil the pasta until al dente, then drain.
- Add the carrots, potatoes, garlic, cashews, non dairy milk, nutritional yeast, seasoning salt, and hot sauce into a food processor, or blender.
- Puree the ingredients.
- Lightly oil a bake dish, then add in the pasta.
- Pour in the "cheese sauce", and sprinkle in 1 cup of vegan cheese.
- Fold the ingredients, then top off with remaining vegan cheese.
- Bake in the oven uncovered on 350 F for 20 minutes.
- Serve & enjoy!