This creamy, comforting dish brings all the cheesy goodness you love without any dairy. Perfect for a cozy night in, it’s a delicious way to enjoy a plant-based twist on a classic favorite.
Start by heating your oven to 350°F (175°C). Fill a large pot with water, add a pinch of salt, and bring it to a boil. Toss in the macaroni and cook it until it’s just tender, about 8 to 10 minutes. Drain the pasta and transfer it to a medium-sized baking dish.
Next, warm some vegetable oil in a saucepan over medium heat. Add the chopped onion and cook it until it’s soft and golden. Stir the onions into the macaroni.
In a blender or food processor, combine the cashews, lemon juice, water, and salt. Slowly add the canola oil along with the roasted red peppers, nutritional yeast, garlic powder, and onion powder. Blend everything until you get a smooth, creamy sauce. Pour this sauce over the macaroni and onions, mixing it all together really well.
Pop the dish in the oven and bake for about 45 minutes, until the top turns a nice light brown. Let it cool for 10 to 15 minutes before digging in.
- Use a high-quality plant-based milk to ensure a smooth sauce.
- Cook the pasta just until al dente to avoid mushiness after baking.
- Stir the sauce constantly while cooking to prevent lumps and achieve a creamy texture.
This dish offers a creamy and comforting experience without any dairy. It’s perfect for those looking to enjoy classic comfort food with a plant-based twist. Plus, it’s packed with nutrients from wholesome ingredients.
Serve warm with a sprinkle of fresh herbs like parsley or chives for added color and flavor. It pairs well with a crisp green salad or steamed vegetables to balance the richness.
Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove or in the microwave, adding a splash of plant-based milk to restore creaminess.
