Back to 8 servings 1.5 cup raw cashews 2 cup water, or less if not using vegan cheese, see Notes 3 tbsp fresh lemon juice 0.5 cup nutritional yeast 0.25 tsp turmeric 0.5 tsp garlic powder 1.5 tsp salt 1 bag shredded vegan cheddar cheese, 7-oz, optional 12 oz elbow pasta 1.5 cup panko breadcrumbs 4 tbsp vegan butter, melted 0.25 tsp smoked paprika
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1 Step 1: If baking with the breadcrumb topping, preheat the oven to 350 degrees F and lightly grease a casserole dish (such as 9x13 inches). Skip this step for stovetop mac and cheese.2 Step 2: Soften the cashews by covering them in boiling water for 5 minutes. Heat water in a tea kettle or small pot, then pour over the cashews in a large glass measuring cup.3 Step 3: Cook the pasta according to package instructions, but do not overcook. Drain and set aside.4 Step 4: Drain the soaked cashews and discard the soaking water. Add the cashews, fresh water, lemon juice, nutritional yeast, turmeric, garlic powder, salt, and shredded cheese (if using) to a high-powered blender and blend until very smooth.5 Step 5: For the stovetop version, return the pasta to the pot and pour in the cheese sauce. Stir until the sauce thickens and serve immediately.6 Step 6: Make the breadcrumb topping by mixing the breadcrumbs, melted vegan butter, and smoked paprika in a small bowl until crumbly and moist.7 Step 7: For the baked version, add the drained pasta to the prepared casserole dish and pour in the cheese sauce. Stir to coat the noodles. Sprinkle the breadcrumb mixture on top and bake uncovered for 15 minutes. Broil for a few minutes until golden brown. Serve immediately.getsaucepan.com/r/f9c09be3-03e2-4eb0-b96c-ad4877e6acb1 · Original: https://www.noracooks.com/vegan-mac-and-cheese-recipe/
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