Vegan Mac and Cheese Casserole Recipe

<ul class="ingredients-main-list"><li class="ingredients-single-item">300g dried macaroni pasta (or other short pasta)</li><li class="ingredients-single-item">200g raw cashews, soaked overnight or quick-soaked</li><li class="ingredients-single-item">480ml unsweetened plant milk (almond or oat)</li><li class="ingredients-single-item">60ml olive oil, divided</li><li class="ingredients-single-item">4 tbsp nutritional yeast</li><li class="ingredients-single-item">3 tbsp tapioca starch (or cornstarch)</li><li class="ingredients-single-item">1 tbsp lemon juice</li><li class="ingredients-single-item">2 tsp garlic powder</li><li class="ingredients-single-item">1 tsp onion powder</li><li class="ingredients-single-item">1 tsp smoked paprika</li><li class="ingredients-single-item">1 tsp Dijon mustard</li><li class="ingredients-single-item">1 tsp sea salt</li><li class="ingredients-single-item">1/4 tsp ground turmeric (for color)</li><li class="ingredients-single-item">100g panko breadcrumbs</li><li class="ingredients-single-item">2 tbsp fresh parsley, chopped</li><li class="ingredients-single-item">1 tbsp vegan butter, melted</li></ul>

<ul class="equipment-main-list"><li class="equipment-single-item">High-powered blender</li><li class="equipment-single-item">23cm x 33cm (9x13 inch) baking dish</li><li class="equipment-single-item">Fine-mesh sieve</li></ul>

<ol class="no-list-style"><li class="MethodStepper"><h4 class="step-title">Step 1</h4>Preheat your oven to 190°C (375°F) and lightly grease your baking dish with a small amount of olive oil. Bring a large pot of salted water to a boil for the pasta.</li><li class="MethodStepper"><h4 class="step-title">Step 2</h4>If you haven't soaked your cashews overnight, place them in a bowl with boiling water for 15 minutes to quick-soak. This softening step is crucial for achieving a silky-smooth sauce texture without the grittiness that can come from unsoaked nuts.</li><li class="MethodStepper"><h4 class="step-title">Step 3</h4>Cook the pasta according to package instructions, but undercook it by 2 minutes (it will continue cooking in the oven). Drain the pasta but don't rinse it – the starches help the sauce adhere better.</li><li class="MethodStepper"><h4 class="step-title">Step 4</h4>Drain and rinse the soaked cashews. In your blender, combine the cashews, plant milk, 3 tablespoons of olive oil, nutritional yeast, tapioca starch, lemon juice, garlic powder, onion powder, smoked paprika, Dijon mustard, salt, and turmeric. The nutritional yeast provides that essential umami cheese flavor, while turmeric adds a gentle golden hue.</li><li class="MethodStepper"><h4 class="step-title">Step 5</h4>Blend on high speed for 2-3 minutes until completely smooth. Test the sauce between your fingers – you shouldn't feel any graininess. If your blender struggles, pause occasionally to scrape down the sides and give your machine a short rest.</li><li class="MethodStepper"><h4 class="step-title">Step 6</h4>Transfer the sauce to a large pot over medium heat. Cook, stirring constantly, for 4-5 minutes until the sauce thickens. The tapioca starch activates with heat to create a stretchy, cheese-like consistency. You'll notice it starting to stick to the spoon as it reaches the right texture.</li><li class="MethodStepper"><h4 class="step-title">Step 7</h4>Fold the cooked pasta into the sauce, ensuring each piece is thoroughly coated. For extra flavor, you can add any optional mix-ins at this point, such as sautéed mushrooms, roasted broccoli, or peas.</li><li class="MethodStepper"><h4 class="step-title">Step 8</h4>Pour the macaroni mixture into your prepared baking dish, spreading it into an even layer. In a small bowl, combine the panko breadcrumbs, remaining olive oil, melted vegan butter, and chopped parsley. The fat helps the topping achieve that beautiful golden-brown color.</li><li class="MethodStepper"><h4 class="step-title">Step 9</h4>Sprinkle the breadcrumb mixture evenly over the pasta. Press down very gently to help it adhere to the surface without compressing the pasta below.</li><li class="MethodStepper"><h4 class="step-title">Step 10</h4>Bake in the preheated oven for 20-25 minutes until the top is golden brown and the edges are bubbling. For an extra crispy top, switch to the broiler for the final 2 minutes, watching carefully to prevent burning.</li><li class="MethodStepper"><h4 class="step-title">Step 11</h4>Remove from the oven and let the casserole rest for 5 minutes before serving – this allows the sauce to set slightly and makes for neater portions. Garnish with additional fresh herbs if desired.</li></ol>