Eggless Dairy Free Baked Mac and Cheese

Total time55 min

Prep time20 min

Cook time35 min

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Ingredients

6 servings

For the pasta

1 lb elbow macaroni
Gustare Vita Organic Elbows Macaroni Product Traditional Bronze Cut, 16 Oz
Vitale Imported Elbow Macaroni, 16 oz
Premier Pantry ELBOW MACARONI Enriched Macaroni Product, 16 oz
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1 tsp salt

For the cheese sauce

1 cup raw cashews, soaked in cold water for at least 4 hours or in boiling water for 30 minutes, then drained
3 tbsp dairy free butter
3 tbsp all-purpose flour
2 ½ cups dairy free milk
½ cup nutritional yeast
1 tsp dijon mustard
1 tsp garlic powder
1 tsp onion powder
½ tsp smoked paprika
½ tsp salt
¼ tsp black pepper
1 tbsp apple cider vinegar

For the topping

1 cup panko breadcrumbs
2 tbsp dairy free butter, melted
¼ tsp smoked paprika

For serving

2 tbsp fresh parsley, finely chopped (optional)

Instructions

1
Preheat the oven to 375°F (190°C). Lightly grease a 9x13-inch baking dish and set aside.
2
Bring a large pot of well-salted water to a boil. Add the elbow macaroni and cook until just shy of al dente — tender but with a firm bite at the center, about 1 minute less than the package directions. Drain through a colander and set aside.

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