This Classic Mac & Cheese Recipe is perfect for the holidays! Show your family that vegan goodness — and this recipe is gluten free! Feel free to use whatever noodle you want, but we suggest gluten free to combat bloating while you feast. This baked Mac & Cheese is creamy, flavorful, and it makes that sound...you know the sound!!
1 Box of Gluten Free Elbow Noodles (I used Barilla)
2 Cups of Raw Cashews
3 Cups of Water
3 Cups of Unsweetened + Unflavored Cashew Milk
2 Cloves of Garlic, smashed
1-2 Bags of Vegan Cheddar Cheese (I used Follow Your Heart)
1 Container of Vegan Parmesan Cheese (I used Follow Your Heart)
2 Tbsp of Vegan Cream Cheese
2 Tbsp of Plant Based Butter
1/4 Cup of Nutritional Yeast
2 Tbsp of Sea Salt
1 Tbsp of Black Pepper
2 Tsp of Paprika
2 Tsp of Onion Powder
Fill a medium sized pot with cashews and 3 cups of water, boil for at least 15 min. This softens the cashews for blending.
Cook your noodles according to the package directions. Preheat the oven to 400 degrees.
While they are boiling, you can start to blend your cashew cheese sauce. Drain boiled cashews, place into a blender with 3 cups of cashew milk, cream cheese, all of your seasonings, and 2 garlic cloves. The consistency should be creamy, not too light and not too thick.
Use the same pot you boiled the noodles in, place the drained noodles back in the pot. Add the butter and stir well. Then add the cashew cheese sauce, stir until well covered. Add 3/4 a bag of Cheddar cheese, the whole container of Parmesan, stirring well. Add more salt and pepper to taste.
Place your Mac & Cheese into an oven safe dish, cover the top with a layer of Cheddar Cheese.
Bake with foil on top for about 15 minutes. Then take the foil off and bake for another 10 min.
Remove your pan from the oven, let cool and enjoy!!
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