A delicious vegan twist on the classic mac and cheese, made with pasta, a creamy coconut milk and cashew cheese sauce, topped with vegan shredded cheese. This recipe is easy to follow and results in a comforting dish perfect for any meal.
1: Preheat oven to 400ºF.
2: Chop garlic and onion.
3: Put plant milk, cashews, and nutritional yeast in a blender, process until combined, and set aside.
4: Sweat garlic and onion in a separate pan until soft.
5: Combine the sautéed garlic and onion with the cheese sauce mixture from the blender and coconut milk, and half of the shredded cheese. Simmer until the sauce thickens.
6: Cook pasta, then strain and combine with the cheese sauce.
7: Transfer to a baking dish, spread evenly, and layer the remaining shredded cheese on top.
8: Bake for 10 minutes, then broil until the cheese is melted.
9: Top with dried parsley, serve, and enjoy.
