Mac and Not-Cheese
Mac and Not-Cheese is a popular vegan alternative to traditional macaroni and cheese. The creamy cashew sauce provides a rich and cheesy flavor without using any dairy products.
This is vegan, gluten free and high protein recipe. Dish can be prepared in 40 minutes. Recipe requires some culinary experience (medium difficulty). Number of ingredients: 15.
Ingredients
- 8 ounce Macaroni
- 1 cup Cashews
- 4 tablespoon Nutritional yeast
- 1 teaspoon Garlic powder
- 1 teaspoon Onion powder
- 1 teaspoon Smoked paprika
- 1 teaspoon Turmeric
- 1 teaspoon Dijon mustard
- 2 tablespoon Lemon juice
- 1 cup Vegetable broth
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 2 teaspoon Cooking oil
- 0.5 cup Breadcrumbs
- 1 tablespoon Fresh parsley
Instructions
- Cook macaroni according to package instructions. Drain and set aside.
- In a high-speed blender, blend cashews, nutritional yeast, garlic powder, onion powder, smoked paprika, turmeric, Dijon mustard, lemon juice, vegetable broth, salt, and black pepper until smooth and creamy.
- In a large pan, heat cooking oil over medium heat. Add the cashew sauce and cook for 2-3 minutes until heated through.
- Add the cooked macaroni to the pan and stir until well coated with the sauce.
- Preheat the oven to 350°F (175°C). Transfer the mac and not-cheese to a baking dish and sprinkle breadcrumbs on top.
- Bake for 15-20 minutes until the breadcrumbs are golden brown.
- Remove from the oven and let it rest for 5 minutes.
- Garnish with fresh parsley and serve hot.
Nutrition Facts
Servings 4
- Amount Per Serving
- Calories 350kcal
- % Daily Value *
- Total Fat 10g16%
- Total Carbohydrate 55g19%
- Sugars 5g
- Protein 12g24%
* The Percentage Daily Values are calculated from a 2,000 calorie diet. Your specific daily value may vary, depending on your individual calorie requirements.