Nutmeg Free Vegan Macaroni Casserole

Total time1 hr

Prep time20 min

Cook time40 min

4.9

(12)

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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
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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