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+ servings

Vegan Macaroni and Cheese (With Nuts and Almond Milk)

Ingredients

Sauce

  • ¾ cup raw cashews, soaked in water for 3-4 hours, to soften; drained
  • ½ cup raw Brazil nuts soaked in water for 3-4 hours, to soften; drained
  • 3 Tbsp lemon juice (freshly squeezed is best)
  • 2 cloves garlic, minced
  • 2 tsp arrowroot powder
  • 1 tsp sea salt
  • ¾ tsp onion powder
  • ½ tsp smoked paprika
  • ¾ tsp dry mustard
  • ½ cup water
  • 2 cups almond milk
  • 2 Tbsp olive oil
  • ½ tsp kosher salt
  • ¾ tsp ground black pepper

Bread Crumbs

  • 1 cup bread crumbs (gluten-free if you’re avoiding gluten)
  • 1 (10 oz) package pasta (gluten-free if you’re avoiding gluten)
  • ½ – 1 Tbsp olive oil
  • pinch of salt

Instructions

  • Cook the Pasta
  • Cook pasta al-dente, according to package directions, drain
  • Prepare the Cheese Sauce
  • In a food processor (or blender), add all of the sauce ingredients and process until smooth

Bread Crumb Topping

  • Mix bread crumb toppings in a small bowl
  • Combine and Bake
  • Preheat oven to 425° F
  • Combine the cooked pasta and desired amount of cheese sauce in a bowl.
  • Line a baking sheet with parchment paper. Spread the macaroni mix and scatter breadcrumbs evenly over the top.
  • Bake for 25 to 30 minutes, or until the top is golden and the macaroni is bubbling. Let sit 10 minutes before serving