Storage – Any leftovers can be stored in the fridge up to 5 days or freeze in freezer proof containers for up to 3 months.It’s best to boil the macaroni right before serving. Make Ahead – The cheese sauce can be prepared a couple of days in advance and brought to a bubble while your pasta is cooking.Pan seared smoked tempeh bits are a favorite of ours and boosts the protein content of the dish. Garnish – Any fresh herbs like Italian parsley, dill, onion chives or thinly sliced scallions will compliment the macaroni.

It’s really nice to start with some fennel seeds if you fancy them, otherwise the bread crumbs and a pinch of sea salt flakes is just lovely. I toasted panko bread crumbs in some olive oil on the stove top until golden brown.

Crispy Topping – This is totally optional but recommended.

The first layer of flavor comes from deeply sauteed onions and garlic that are then blended together with raw cashews, dry spices (onion, garlic, smoked paprika), cheesy nutritional yeast balanced out by a squeeze of lemon and a kiss of dijon mustard.

The Cheese Sauce – It’s the silkiest cashew based sauce from scratch, no store bought processed cheese needed.

Ultimately the pasta you choose is your choice, you can use a comforting durum wheat semolina, go for healthy whole grains or choose a gluten free pasta you love.

Macaroni – A traditional elbow shaped pasta will work just fine here I opted for cavatappi or corkscrews for their beautiful ridges that hold way more sauce than elbows ever could.

The best vegan mac and cheese recipe