Ingredients
Scale
- 3/4 lb macaroni (elbow, cavatappi, rigatoni)
- 1 medium onion, diced
- 4 garlic cloves, thinly sliced
- 2.5 cups raw cashew pieces
- 2.75 cups water
- 1/2 cup nutritional yeast
- 1/2 lemon, juiced
- 1 Tbsp onion powder
- 3/4 tsp garlic powder
- 1 tsp dijon mustard
- 3/4 tsp smoked paprika
- 1.5 tsp sea salt or to taste
- 1 cup panko bread crumbs
- 2 Tbsp olive oil or as needed
- 1 tbsp fennel seeds (optional)
- Garnish: onion chives, scallions, smoky tempeh bits, chili flakes, crispy fried onions, etc.
Instructions
- If not using a powerful blender, soak the cashews in hot water for 2 hours.
- Preheat a skillet with olive oil over medium heat. Sauté onion with a pinch of salt until soft. Add garlic and cook for 30 seconds.
- Transfer onion, garlic, drained cashews, water, nutritional yeast, lemon juice, onion powder, garlic powder, paprika, mustard, and salt to a blender. Blend until smooth.
- Pour the sauce into a skillet and simmer for a few minutes until thickened.
- Cook macaroni in salted boiling water until al dente. Drain and mix with the cheese sauce.
- For the topping, toast fennel seeds in olive oil, add bread crumbs, and stir until golden. Sprinkle over the mac and cheese.
- Garnish with scallions, chives, chili flakes, or other toppings as desired.
Notes
- Soak cashews if using a standard blender for a smoother sauce.
- Adjust salt and seasoning to taste.
- Top with your favorite garnishes for extra flavor.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Main Dish
- Method: Stovetop
- Cuisine: American
- Diet: Vegan
Nutrition
- Serving Size: 1 cup
- Calories: 450
- Sugar: 5g
- Sodium: 600mg
- Fat: 20g
- Saturated Fat: 3g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 55g
- Fiber: 6g
- Protein: 15g
- Cholesterol: 0mg