Vegan Copycat Panera Mac and Cheese
A 20-minute, drool-worthy mac and cheese. Tastes JUST like Panera!
Servings 4
Calories 638kcal
Cost $8
Ingredients
- 12 oz pasta shells
- 1.5 cups cashews raw
- ¼ cup nutritional yeast
- ¾ cup dairy free milk I used Milkadamia Macadamia Milk
- 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
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
- Store leftovers in the fridge for up to 3-4 days.
- 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.
- If the sauce is too thick you can add a bit more milk to thin it out.
- Make sure to boil or soak the cashews ahead of time so that they blend more easily.
Nutrition
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
