Anti Inflammatory Vegan Macaroni Casserole
Total time1 hr
Prep time20 min
Cook time40 min
4.9(12)
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Learn more →Ingredients
6 servings
For the pasta
- 1 lb dry elbow macaroni
- 1 tsp salt
For the cheese sauce
- 1 ½ cups raw cashews, soaked in cold water for at least 4 hours or in boiling water for 30 minutes, then drained
- 2 cups vegetable broth
- ½ cup nutritional yeast
- 2 tbsp vegan butter
- 2 tbsp all-purpose flour
- 1 cup plant-based milk
- 1 tbsp lemon juice
- 1 tsp dijon mustard
- 1 tsp garlic powder
- 1 tsp onion powder
- ½ tsp smoked paprika
- ½ tsp salt
- ¼ tsp black pepper
For the topping
- 1 cup panko breadcrumbs
Chef's tipRegular bread crumbs are finer and less crunchy than panko. Use the same amount; coatings and toppings will be a bit denser and less crisp. - 2 tbsp vegan butter, melted
- ¼ tsp smoked paprika
For serving
- 2 tbsp fresh parsley, 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 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 in a colander and set aside.
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