THE RECIPE JOURNAL · Main Course
Cheese-Free Vegan Macaroni Dish
This creamy, comforting pasta is perfect for anyone looking to enjoy a delicious meal without dairy. Packed with flavorful ingredients, it’s easy to make and sure to satisfy your cravings.
FROM THE KITCHEN • Cheese-Free Vegan Macaroni Dish
01 THE RECIPE
Let's make it.
Follow these steps for a delicious result. Tick off each step as you go.
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01
Step 1
Start by heating your oven to 350°F (175°C). Bring a big pot of salted water to a boil, then add the macaroni. Cook it for about 8 to 10 minutes until it’s just tender but still has a little bite. Drain the pasta and transfer it to a medium-sized baking dish.
02
Step 2
Next, warm some vegetable oil in a saucepan over medium heat. Toss in the chopped onion and cook it until it’s soft and nicely browned. Stir the onions into the macaroni.
03
Step 3
In a blender or food processor, combine the cashews, lemon juice, water, and salt. Slowly add in the canola oil, roasted red peppers, nutritional yeast, garlic powder, and onion powder. Blend everything until the sauce is silky and smooth. Pour this creamy mixture over the macaroni and onions, stirring well to coat everything evenly.
04
Step 4
Pop the dish into the oven and bake for about 45 minutes, until the top is lightly browned. Let it cool for 10 to 15 minutes before digging in. Enjoy!
Why you’ll love it
This dish is creamy and comforting without using any dairy. It’s perfect for those avoiding cheese or following a vegan diet. You get all the rich flavors with plant-based ingredients that are healthy and satisfying.
How to serve
Serve warm with a side of steamed vegetables or a fresh green salad. It also pairs well with roasted garlic bread or a tangy tomato salsa to add extra zest.
Storage & leftovers
Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove or in the microwave, adding a splash of plant-based milk if the sauce thickens too much.
