Baked Vegan Mac and Cheese
Ingredients
The pasta
The sauce
-
1
tablespoon
oil
-
1
large
carrot, chopped
-
1
small
yellow onion, halved and chopped
-
3
cloves
garlic, minced
-
1
cup
raw cashews, soaked
-
1
teaspoon
sea salt
-
½
teaspoon
ground black pepper
-
1
teaspoon
dry ground mustard
-
1
tablespoon
lime juice
-
½
tablespoon
soy sauce
-
½
cup
nutritional yeast
-
2
teaspoons
paprika
-
½
teaspoon
ground nutmeg
-
1 ½
cups
vegan milk
The breadcrumb topping
-
1
cup
breadcrumbs
-
to taste
salt
-
to taste
pepper
-
3
tablespoons
melted vegan butter or oil
Instructions
- Preheat the oven to 350°F (180°C).
- Cook the elbow macaroni according to package directions.
- In a pan, heat oil over medium heat and add chopped carrots, onions, and garlic; cook until tender.
- Remove from heat and let cool slightly.
- In a blender, combine the cooked veggies, soaked cashews, salt, pepper, mustard, lime juice, soy sauce, nutritional yeast, paprika, nutmeg, and vegan milk; blend until smooth.
- In a baking dish, combine the cooked macaroni with the sauce, ensuring it's evenly coated.
- In a small bowl, mix breadcrumbs with salt, pepper, and melted vegan butter; sprinkle over the mac and cheese.
- Bake for 15 minutes, then broil for a few minutes until the top is golden brown.
- Allow to cool slightly before serving.
Nutrition Facts (estimated)
Servings
8 servings
Calories
480
Total fat
23g
Total carbohydrates
58g
Total protein
14g
Sodium
mg
Cholesterol
mg
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