No-Boil Vegan Mac and Cheese
Ingredients
- 2 tbsp vegan butter
- 1 lb uncooked pasta (macaroni or other small shape)
- 1 1/2 cups cashews + 5 cups water (substitute 4 1/2 cups store bought plant milk + 1 1/2 cups water)*
- 7oz vegan cheddar, shreds or slices
- 7oz vegan smoked gouda or smoked provolone (or additional cheddar), shreds or slices
- 1 tsp salt
- 1 tsp garlic powder
- 1/2 tsp mustard powder
- 1/2 tsp smoked paprika, or to taste
Preparation
Preheat the oven to 375 ºF. Add the vegan butter to a 3 to 4 quart baking dish or 9x13-inch baking dish and place in the oven to melt. Remove once melted and spread the melted butter to coat the pan.
Put the uncooked macaroni into the dish and mix in the cheese, salt, garlic powder, and mustard powder to evenly distribute. If using slices of cheese tear or chop before adding.
If making homemade cashew milk, blend the cashews and 5 cups of water until smooth (see note). Pour in the homemade cashew milk (or store bought plant milk and water) and gently stir to combine.
Cover the pan with a lid, aluminum foil, or an overturned baking sheet that's large enough to cover the dish and trap the steam. Bake for 40 min, stirring halfway through. Check a noodle for doneness, it should be tender at this point, if not continue to cook until it is tender.
Uncover the baking dish, sprinkle smoked paprika over top, and bake an additional 5-20 minutes until the top gets crispy to your liking. Let cool for a few minutes before serving!