Rigatoni Mac and Cheese Vegan
Rigatoni Mac and Cheese It's a much-loved comfort dish around the world, now served completely dairy-free and without any other animal ingredients! Using large, curved rigatoni pasta, it can accommodate the thick sauce perfectly. The sauce is made from a mixture of cashew nuts, nutritional yeast, and spices which produces a delicious savory taste just like real cheese, with a soft, thick texture and adheres perfectly to every piece of pasta. Serve immediately or bake briefly until lightly browned and crispy. It's satisfying, hearty, and loved by all ages!
Shared by Tou
Time
30 min
Serves
2
Difficulty
easy
🛒 Ingredients
- 200 grams of rigatoni pasta
- 1 liter of boiled water with a little salt
- 100 grams of cashew nuts, soak in hot water for at least 15 minutes then drain
- 250 ml plain plant milk (oat or soy milk is best)
- 2 tablespoons nutritional yeast (gives a savory, cheesy flavor)
- Dissolve one tablespoon of cornstarch in a little water.
- One clove of finely grated garlic
- 1/2 teaspoon onion powder, a little black pepper, and salt to taste
- A little squeeze of lime juice
- One tablespoon of olive oil or vegan butter
- Chopped chives or parsley as a complement
- Breadcrumbs (if you want to bake)
👩🍳 Instructions
- 1
Cook the pasta: Cook the rigatoni in salted boiling water until al dente according to package directions. Reserve a little of the cooking water and drain.
- 2
Make the sauce: blend the cashews, plant-based milk, nutritional yeast, spices, and lime juice until very smooth and creamy.
- 3
Cook the sauce: heat the oil/vegan butter, saute the garlic briefly, add the sauce mixture, cook over low heat while stirring. Add the cornstarch solution, stir continuously until the sauce thickens and bubbles briefly.
- 4
Mix: Add the pasta to the sauce, stirring gently until all the pasta is evenly coated. If it's too thick, add a little of the reserved pasta water.
- 5
Serve: Serve immediately warm, or transfer to a heatproof dish, sprinkle with breadcrumbs, and bake for 10 to 15 minutes, until golden brown. Sprinkle with chives, and enjoy!