BAKED VEGAN MAC 'N' CHEESE
User Reviews
5.0
9 reviews
Excellent
-
Prep Time
15 mins
-
Cook Time
15 mins
-
Total Time
45 mins
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Servings
8 servings
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Calories
421 kcal
-
Course
Side Dish, Main Course
BAKED VEGAN MAC 'N' CHEESE
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Creamy, healthy, dairy free macaroni and cheese with fresh herbs and a crunchy bread crumb topping.
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Ingredients
- 1 lb package of pasta shells or short noodles use gluten-free if you like
- 1 tablespoon salt
- cheese sauce
- ½ cup raw cashews soaked in water overnight or boiled in water for 15 minutes
- 15 ounce cooked cannellini beans drained and rinsed well
- ⅓ cup nutritional yeast
- 4 tablespoon melted vegan butter
- 1 garlic clove minced
- 1 tablespoon lemon juice
- ¼ teaspoon cayenne pepper
- sea salt to taste
- 1 cup Unsweetened plant-milk almond, cashew, oat, or pea milk are good choices
- ⅓ cup pasta water
- FRESH HERBS ARE OPTIONAL
- 2 tablespoon minced fresh basil
- 2 teaspoon minced Greek oregano
- 1 teaspoon minced spicy oregano
- Black pepper to taste
- BREAD CRUMB TOPPING
- ¼ cup 30 g bread crumbs (use gluten-free if you like)
- 1 teaspoon extra-virgin olive oil
- 1 teaspoon dried Italian seasoning
- Sea salt and black pepper to taste
Instructions
- Preheat the oven to 375°F (190°C)
- Fill a pot with water and bring to a boil. Add approximately 1 tablespoon of salt to the water, add the pasta shells, and cook according to the instructions on the package, or until it’s al dente.
- Put the ½ cup soaked raw cashews, 15 oz cooked cannellini beans, drained and rinsed well, ⅓ cup nutritional yeast,4 tablespoon melted vegan butter, 1 garlic clove, minced, 1 tablespoon lemon juice,¼ teaspoon cayenne pepper, sea salt to taste, 1 cup unsweetened plant-milk, almond, cashew, oat, or pea milk are good choices, and ⅓ cup pasta water in a high-powered blender and blend on a high speed for approximately 2 minutes, or until it’s thick and creamy like melted cheese. You shouldn’t see or taste any solids.
- When the pasta is done, drain it in a colander and then put it in a large baking pan. Stir the cheese sauce in until the pasta is evenly coated. If you’re adding the fresh herbs, stir them in now.
- In a small bowl mix the breadcrumbs, oil, salt, Italian seasoning , and black pepper until combined . Evenly spread it on top of the macaroni and cheese mixture.
- Bake for 10 to 15 minutes until the bread crumbs are lightly browned. Place under the broiler for a minute or two if you want the bread crumbs to get extra crispy. Be sure to watch it carefully so it doesn’t burn.
Notes
- NUTRITION DISCLAIMER
- Best when eaten fresh out of the oven.
- Cover and store in the refrigerate for up to 4 days.Because nut cheese sauce can dry out, add a bit of plant-milk to the dish and stir to make it ultra creamy again.
- Cover and re-heat in the oven until it’s warmed through.
- FREEZE
- You can freeze this in a freezer safe container for up to 3 months.Bring to room temperature in the refrigerator and heat covered with foil in a 350°F (176°C) oven for 15 to 20 minutes, then remove the foil and broil the top to crisp up the breadcrumbs.
Nutrition Information
Show Details
Serving
1cup
Calories
421kcal
(21%)
Carbohydrates
61g
(20%)
Protein
14g
(28%)
Fat
14g
(22%)
Saturated Fat
3g
(15%)
Sodium
949mg
(40%)
Potassium
515mg
(15%)
Fiber
5g
(20%)
Sugar
6g
(12%)
Vitamin A
23IU
(0%)
Vitamin C
1mg
(1%)
Calcium
64mg
(6%)
Iron
3mg
(17%)
Nutrition Facts
Serving: 8servings
Amount Per Serving
Calories 421 kcal
% Daily Value*
| Serving | 1cup | |
| Calories | 421kcal | 21% |
| Carbohydrates | 61g | 20% |
| Protein | 14g | 28% |
| Fat | 14g | 22% |
| Saturated Fat | 3g | 15% |
| Sodium | 949mg | 40% |
| Potassium | 515mg | 11% |
| Fiber | 5g | 20% |
| Sugar | 6g | 12% |
| Vitamin A | 23IU | 0% |
| Vitamin C | 1mg | 1% |
| Calcium | 64mg | 6% |
| Iron | 3mg | 17% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5.0
9 reviews
Excellent
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