Creamy, rich, and topped with a golden crunch, this vegan mac & cheese is comfort food done right — completely dairy-free and gluten-free.
Ingredients
Pasta & Topping
200 g gluten-free elbow pasta
60 g gluten-free rice panko
Cashew Cheese Sauce
150 g cashews
300 ml water
20 g nutritional yeast (or use 1.5 tbsp chickpea miso)
2 tbsp olive oil
4 cloves garlic, roasted or fried
1/2 tsp salt
To serve
Salt and pepper
Fresh parsley or dill, finely chopped
Instructions
Preheat & Prepare
Preheat the oven to 200°C (400°F). Lightly grease a casserole dish (I used three small Petite Casseroles from Le Creuset, but one medium dish works as well).
Soak the Cashews
Cover the cashews with boiling water and soak for 20 minutes. Drain and discard the soaking water.
Make the Sauce
Add the soaked cashews, fresh water, nutritional yeast, olive oil, garlic, and salt to a high-powered blender. Blend until completely smooth and creamy.
Cook the Pasta
Cook the pasta according to package instructions, but drain it about 5 minutes early so it remains al dente (it will continue cooking in the oven).
Assemble
Add the drained pasta to the prepared casserole dishes and pour over the cashew cheese sauce. Stir well to coat evenly.
Top & Bake
Sprinkle the rice panko evenly over the pasta. Bake uncovered for 10 minutes, then broil for a few minutes until the top is golden and crisp.
Serve
Season with salt and pepper and serve immediately with finely chopped fresh herbs and enjoy!