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Rachel White

Smoky Vegan Mac and Cheese

Smoky Vegan Mac and Cheese blends velvety dairy-free sauce with bold smoky flavor and tender pasta.
Print Recipe
Prep Time 15 minutes
Cook Time 12 minutes
Total Time 27 minutes
Servings: 18 cookies
Course: Dessert, Snack
Cuisine: American
Calories: 229
Ingredients Equipment Method Notes

Ingredients
  

Pasta
  • 16 oz elbow pasta dry
Smoky Sauce
  • 2 cups unsweetened plant milk warm
  • 1 cup raw cashews soaked
  • 1/3 cup nutritional yeast
  • 2 tbsp olive oil
  • 1 tbsp lemon juice
  • 1 tsp garlic powder
  • 1 tsp salt
  • 1 1/2 tsp smoked paprika

Equipment

  • Mixing Bowl
  • Baking Sheet
  • Oven
  • Pot
  • Colander
  • Blender
  • Saucepan
  • Freezer

Method
 

  1. Cook pasta in salted water until just tender, then drain well.
  2. Blend milk, cashews, nutritional yeast, oil, lemon juice, garlic powder, salt, and smoked paprika until silky smooth.
  3. Pour sauce into a saucepan and heat gently until glossy and thickened slightly.
  4. Add drained pasta and fold until every noodle is coated evenly.
  5. Taste and add more smoked paprika if deeper flavor is desired.
  6. Serve hot, or bake briefly for firmer assembly handling and crisp edges.

Notes

For softer texture, add extra milk before serving. For crispy tops, bake with breadcrumbs 10 minutes. Freeze cooled portions airtight up to 1 month. Let baked servings rest before scooping for easier handling. Customize with jalapeno, garlic, or herbs. Refrigerate leftovers up to 4 days.