Servings
Font
Back
5.0 from 9 votes

BAKED VEGAN MAC 'N' CHEESE

Creamy, healthy, dairy free macaroni and cheese with fresh herbs and a crunchy bread crumb topping.

Prep Time
15 mins
Cook Time
15 mins
Total Time
45 mins
Servings: 8 servings
Calories: 421 kcal
Course: Side Dish , Main Course
Cuisine: American , Vegan

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

    Cup of Yum
  1. Preheat the oven to 375°F (190°C)
  2. 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.
  3. 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.
  4. 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.
  5. 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.
  6. 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

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

% 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.