Vegan Copycat Panera Mac and Cheese
Veganized version of Panera's white cheddar mac and cheese. This is creamy, 100% dairy-free, plant-based, gluten-free and oil-free optional.
Servings 4
Calories 638kcal
Cost $7
Ingredients
- 12 oz pasta shells
- 1.5 cups raw cashews
- ¼ cup nutritional yeast
- ¾ cup
dairy free milk I use Milkadamia - 1 teaspoon garlic powder
- 1 teaspoon salt
- 1 teaspoon pepper
- ½ cup vegetable broth
- ½ lemon juiced
- 1 teaspoon dijon mustard
- 2 teaspoon vegan butter optional I use Milkadamia
Instructions
- Boil cashews for 5 minutes to soften. Blend all ingredients in a blender, except for the pasta, until smooth.
- Make pasta then strain. Add pasta back into the pot and combine with the mac and cheese sauce. Stir on medium until heated through.
- Serve and enjoy!
Notes
- Make sure to combine the sauce with the pasta right after you strain the pasta! If you leave the pasta in the strainer it will clump together and it will make it harder to stir the sauce in.
- If the sauce is too thick you can add a bit more plant-milk to thin it out.
- Store this in the fridge for up to 4 days.
- Make sure to boil or soak the cashews ahead of time so that they blend more easily.
Nutrition
Serving: 1g | Calories: 638kcal | Carbohydrates: 83g | Protein: 23g | Fat: 25g | Saturated Fat: 5g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 13g | Trans Fat: 0.01g | Sodium: 762mg | Potassium: 663mg | Fiber: 6g | Sugar: 7g | Vitamin A: 337IU | Vitamin C: 11mg | Calcium: 105mg | Iron: 5mg
