Ingredients
Dry
- 8 oz elbow macaroni
- 0.33 cup nutritional yeast
- 1 tsp garlic powder
- 0.5 tsp onion powder
- 0.5 tsp smoked paprika
- 1 tsp sea salt
- 0.5 cup panko breadcrumbs
Wet
- 1 cup raw cashews (soaked in boiling water for 15 minutes, drained)
- 1.5 cup unsweetened plant milk
- 1 Tbsp fresh lemon juice
- 1 tsp Dijon mustard
- 1.5 Tbsp olive oil
Other
- 1 small Yukon gold potato (peeled and diced)
- 1 medium carrot (peeled and sliced)
Method
- 1. Preheat your oven to 375°F (190°C) and lightly grease an 8x8-inch baking dish.
- 2. Cook the elbow macaroni in salted boiling water until al dente according to package instructions. Drain and return to the pot.
- 3. In a separate pot, boil the diced potato and carrot in water for 10-12 minutes until completely fork-tender. Drain well.
- 4. Add the drained cashews, boiled potato, carrot, unsweetened plant milk, nutritional yeast, garlic powder, onion powder, smoked paprika, salt, lemon juice, Dijon mustard, and 1 tablespoon of olive oil to a high-speed blender. Blend on high for 1-2 minutes until completely smooth and creamy.
- 5. Pour the cheese sauce over the cooked macaroni and stir until evenly coated.
- 6. Transfer the macaroni mixture into the prepared baking dish. In a small bowl, toss the panko breadcrumbs with the remaining 1/2 tablespoon of olive oil, then scatter evenly across the top.
- 7. Bake for 15-20 minutes until bubbling around the edges and the breadcrumb topping is lightly golden and crisp. Let stand for 5 minutes before serving.
Chef's notes
For a nut-free version, replace the cashews with 1 cup of peeled and boiled potatoes or raw sunflower seeds. If you prefer extra decadence, stir in 1/2 cup of store-bought vegan cheddar shreds before baking.