Vegan Mac N' Cheese Soup

This ultra creamy, super simple mac n' cheese soup is the best thing ever!

Prep Time15

Cook Time20

Total Time35

Course: Main Course

Servings:

Calories: 459kcal

Author: Lauren Boehme

First, make the cashew cheese sauce. After you soak the cashews, drain them. Add the drained cashews to a blender along with the rest of the cashew cheese sauce ingredients. Blend, scraping down the sides of the blender as needed until the sauce is completely smooth. Set aside.
Next, in a large soup pot, heat 2 teaspoons of olive oil on medium high. Add the garlic and sauté for 1-2 minutes to soften the garlic.
Then, add the 6 cups of vegetable broth, Dijon mustard and the cashew cheese sauce you made. Stir to combine.
Season with a pinch of salt and pepper, and bring to a boil. Reduce to a simmer.
Now, add your macaroni, use 1 cup if you want it to be more brothy and less noodley and 1 ½ cups if you want a thicker soup.
Simmer the soup, stirring frequently until the macaroni is done. Check your macaroni package for directions. It should be about 6-9 minutes.
While your soup is simmering, heat the remaining 2 teaspoons of olive oil in a nonstick skillet on medium low.
Add the panko and Italian seasoning. Stir to combine and coat with olive oil. Stir frequently, toasting the bread crumbs until they are brown. About 2-4 minutes.
When the macaroni is cooked through, taste and adjust seasonings.
Serve immediately with toasted panko on top!

*The cashews need to soak until soft. You can soak them in room temperature water for 6 to 8 hours. Or boil them for 15-20 minutes.