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Baked Vegan Mac & Cheese (Without Cashews)

In the world of comfort food, few dishes can rival the creamy richness of mac and cheese. While traditional versions are laden with cheese, the rise of plant-based diets has ignited a wave of innovative recipes that cater to vegans and lactose-intolerant individuals alike. One standout recipe that’s capturing hearts and taste buds is baked vegan mac and cheese — and the best part? It can be made without cashews.

Why Go Cashew-Free?

Cashews have long been the darling of vegan cuisine, often used to create creamy sauces that mimic the texture of cheese. However, not everyone can indulge in cashews due to allergies or personal preference. This baked vegan mac and cheese recipe provides a delicious alternative that uses wholesome ingredients to achieve that sought-after creamy texture without the use of nuts.

Ingredients

For the Macaroni:

• 300g macaroni pasta (preferably whole wheat or gluten-free)

For the Creamy Sauce:

• 1 medium potato, peeled and diced
• 1 large carrot, peeled and diced
• 250ml vegetable broth
• 300ml unsweetened plant-based milk (such as almond or soy)
• 3 tablespoons nutritional yeast
• 2 tablespoons olive oil
• 1 tablespoon lemon juice
• 1 teaspoon garlic powder
• 1 teaspoon onion powder
• 1 teaspoon mustard (Dijon or yellow)
• Salt and pepper to taste

For the Topping:

• 50g bread crumbs (preferably whole grain)
• 1 tablespoon olive oil
• 1 teaspoon dried herbs (such as thyme or oregano)
• 1 teaspoon smoked paprika (optional for a smoky flavour)

Instructions

Step 1: Cook the Pasta

Begin by bringing a large pot of salted water to a boil. Cook the macaroni according to the package instructions until al dente. Once cooked, drain and rinse under cold water to stop the cooking process. Set aside.

Step 2: Prepare the Creamy Sauce

In a medium saucepan, combine the diced potato and carrot with the vegetable broth. Bring to a boil and simmer until both vegetables are tender, usually about 10-15 minutes. Drain the mixture, reserving the broth, and transfer the veggies to a blender.

Add the reserved broth, plant-based milk, nutritional yeast, olive oil, lemon juice, garlic powder, onion powder, mustard, salt, and pepper to the blender. Blend until the mixture is smooth and creamy. Taste and adjust the seasoning as needed.

Step 3: Combine the Pasta and Sauce

In a large mixing bowl, combine the cooked macaroni with the creamy sauce. Stir well to ensure the pasta is evenly coated.

Step 4: Assemble and Bake

Preheat your oven to 180°C (160°C fan oven) or gas mark 4. Grease a baking dish with a bit of olive oil, then pour in the mac and cheese mixture.

In a small bowl, mix the breadcrumbs with the olive oil, dried herbs, salt, and smoked paprika if using. Sprinkle the breadcrumb mixture evenly over the mac and cheese.

Step 5: Bake

Place the baking dish in the preheated oven and bake for 25-30 minutes, until the top is golden brown and crispy.

Step 6: Serve and Enjoy

Remove from the oven and let it cool for a few moments before serving. This baked vegan mac and cheese is perfect on its own or can be paired with a side salad for a complete meal.

Conclusion

This baked vegan mac and cheese without cashews proves that you don’t need dairy to create a rich and savoury comfort dish. With wholesome ingredients and a simple preparation process, it’s a delightful recipe that everyone — regardless of dietary preference — can enjoy. Whether you’re serving it at a family gathering or enjoying a quiet evening at home, it’s sure to satisfy your cravings for creamy goodness without compromising on flavour or nutrition. Give it a try, and you might just find your new favourite meal!

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