This Vegan Baked Mac and Cheese without Cashews is the perfect easy meal! Allergy-friendly, this mac and cheese recipe is made without nuts and will satisfy all the picky eaters!
Preheat the oven to 425 degrees. Chop the cauliflower and the carrots into bite-sized pieces. Drizzle with olive oil and roast for 30 minutes.
Add the cooked cauliflower and carrots to a high speed blender along with the nutritional yeast, spices, miso and milk. Blend until smooth. The sauce will be thick.
Bring a pot of salted water to boil and boil the pasta according to the package directions.
In a greased casserole dish, combine the noodles and the sauce. Mix until combined.
Add the melted butter to the panko breadcrumbs and using a fork, mix until combined.
Reduce the oven temperature to 350 degrees
Sprinkle the breadcrumb mixture evenly over the top of the mac and cheese. Bake for 15 minutes or until the breadcrumbs are golden and crisp.
Notes
The key to making this mac and cheese perfect is to make sure you have your ratio of vegetables to milk right. If you don't use enough milk your sauce can be clumpy and too thick and you want your sauce to be smooth and creamy.
Make sure to grease your casserole dish well or the noodles will stick to the pan. The last thing that you want is to get excited for dinner, only to have the noodles all stuck to the bottom of the pan!
If you want to add extra creaminess to your sauce, you can stir in a bag of vegan cheddar cheese with the noodles alongside the sauce. My favorite is the Follow Your Heart brand.