Vegan Mac and No Cheese

Nutritional yeast gives baked macaroni a cheese-like flavor. Cashews and roasted red peppers round out this satisfying baked side dish.

• Preparation Time: 15 mins
• Cooking Time: 45 mins
• Total Time: 60 mins
• Calories: 648 Calories

Ingredients

• 1 tablespoon vegetable oil
• salt to taste
• 1 teaspoon garlic powder
• 1 teaspoon onion powder
• 1 cup cashews
• 1 medium onion, chopped
• 1 (8 ounce) package uncooked elbow macaroni
• 3 tablespoons nutritional yeast
• 4 ounces roasted red peppers, drained
• 0.33333298563957 cup lemon juice
• 1.3333300352097 cups water
• 0.33333298563957 cup canola oil

Recipe Instructions

Step 1

Preheat oven to 350 degrees F (175 degrees C).

Step 2

Bring a large pot of lightly salted water to a boil. Add macaroni, and cook for 8 to 10 minutes or until al dente; drain. Transfer to a medium baking dish.

Step 3

Heat vegetable oil in a medium saucepan over medium heat. Stir in onion, and cook until tender and lightly browned. Gently mix with the macaroni.

Step 4

In a blender or food processor, mix cashews, lemon juice, water, and salt. Gradually blend in canola oil, roasted red peppers, nutritional yeast, garlic powder, and onion powder. Blend until smooth. Thoroughly mix with the macaroni and onions.

Step 5

Bake 45 minutes in the preheated oven, until lightly browned. Cool 10 to 15 minutes before serving.