Vegan Macaroni and Cheese without Cashews
You’ll be surprised at how creamy this homemade vegan mac and cheese recipe is! Not only is it dairy-free, but this recipe does not use cashews like most vegan recipes do. It is quick, easy to make and there is no roux required.
Ingredients
- 1 lb elbow macaroni pasta
- 3 tablespoons cornstarch
- 1 cup extra creamy oat milk
- 1 (15 oz) can coconut milk
- ⅓ cup nutritional yeast
- ½ teaspoon salt
- 1 ½ teaspoon onion powder
- 1 ½ teaspoon garlic powder
- 1 teaspoon paprika
- 1 teaspoon mustard powder
- ½ cup reserved pasta water
Instructions
- Cook the pasta according to package directions. Make sure to reserve ½ cup of pasta water before draining it.
- Whisk together the cornstarch and oat milk in a bowl to make a slurry.
- Add the cornstarch and oat milk slurry, coconut milk, nutritional yeast, onion powder, garlic powder, mustard powder, paprika, and salt to a large saucepan. Whisk it together while heating over medium heat.
- Bring the sauce to a simmer and turn off the heat when it begins to thicken.
- Stir in the cooked mac and cheese. Add ¼ cup to ½ cup of reserved pasta water as needed until the sauce is your desired consistency.
Video
Notes
- Make sure not to use vanilla flavored oat milk! It will be too sweet and mess up the flavors.
- Make sure to reserve ¼ cup to ½ cup of pasta water before draining the pasta. This extra starchy water is perfect to add to the sauce which helps it stick better to the macaroni.
Tried this recipe?Leave a comment below and tag @toshistable on social!
