Smoky Vegan Mac and Cheese
User Reviews
5
Smoky Vegan Mac and Cheese
Description
This vegan mac and cheese relies on a sauce made by blending non-dairy sour cream, miso paste, ketchup, garlic and onion powders, paprika, salt, flour, black pepper, nutritional yeast, and warm non-dairy milk. The sauce thickens and coats the pasta for a rich, cheesy mouthfeel. Vegan cheese adds further savory depth.
The breadcrumb topping combines vegan cheese, onion powder, smoked paprika, salt, and olive oil to create a spicy, smoky crust when baked until bubbling and golden. The pasta is prepared slightly beyond al dente, allowing it to finish cooking during baking, absorbing the sauce fully.
You can serve this dish as a warming main meal or a side. Protein additions such as tofu, lentil loaf, or plant-based meats can be included. Variation in spice and ingredient substitutions allow for soy-free, gluten-free, or nut-free adaptations.
The recipe includes tips for customizing spice levels with jalapeño, buffalo sauce, or black pepper and suggests mixing blanched broccoli into the pasta before baking for added texture and flavor.
Ingredients
- 6 ounces macaroni or other pasta, cooked according to package directions and drained and rinsed in cold water
For the Sauce
- 1/2 cup sour cream or yogurt or cream cheese, non-dairy
- 1 teaspoon yellow miso use chickpea miso for Soyfree
- 2 teaspoons ketchup or tomato paste
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1/2 teaspoon salt
- 2 teaspoons all-purpose flour
- 1/2 teaspoon black pepper
- 1 teaspoon paprika
- 2 tablespoons nutritional yeast
- 3/4 cup non-dairy milk warm
- 1/4 cup vegan cheese like a mix of cheddar and mozzarella or cheddar and vegan Parmesan
For the Breadcrumb Topping
- 1/2 - 3/4 cup breadcrumbs
- 1/4 cup vegan cheese such as a mix of cheddar and vegan Parmesan
- 1 teaspoon onion powder
- 1 to 1 1/2 teaspoon smoked paprika depending on how smoky you want the topping
- 1/4 teaspoon salt
- 1 tablespoon extra virgin olive oil
Instructions
- Preheat the oven to 400° F (205° C) and cook your pasta according to instructions on the package, if you haven't already. (Add the pasta to a large pot of boiling water, and mix and cook until the pasta is a bit more than al dente. ) Drain and rinse with room temperature water, and set aside. (I usually cook the pasta when ready to bake as it reduces the bake time)
Make the sauce.
- In a 9x11” or similar-sized baking dish, add the non-dairy sour cream, miso, and ketchup, half of the non dairy milk, and mix really well. Be sure to mix the miso in to the mixture well, because otherwise later it will just be a blob in the entire sauce.
- Mix in all of the spices, salt, and the flour and mix in.
- Add in the remaining non-dairy milk, vegan cheese and mix. Add your cooked pasta, and toss well to a coat. If the sauce is too thick or not feeling like enough sauce for your pasta, add in 1/4 cup more non-dairy milk and mix. Then even out the top of the casserole with the spatula and make the topping .
Make the breadcrumb topping and bake.
- In a small bowl, add all of the topping ingredients, except the olive oil, and mix really well. Then, drizzle the olive oil onto the mixture and mix in.
- Sprinkle this mixture evenly over the baking dish, and even out the top of with a spatula
- Bake for 14-17 minutes, until the top is golden and the sauce is starting to get nice and bubbly. You might need more or less cooking time, based on your baking dish and your oven.
- Remove the baking dish from the oven, and garnish with fresh herbs and optional pepper flakes. Serve immediately and enjoy.
Notes
- Protein options include crispy tofu, tofu schnitzels, or plant-based meats to add texture and nutrition.
- Make this recipe soy-free by selecting soy-free non-dairy sour cream, milk, and cheese alternatives.
- For a gluten-free version, substitute gluten-free pasta, breadcrumbs, and use cornstarch instead of flour as a thickener.
- Try adding jalapeño slices or extra black pepper for a spicier mac and cheese.
- Fold in blanched broccoli before baking for added vegetable texture.
- Buffalo sauce or Cajun spices can be stirred into the sauce for variation in flavor.
Nutrition Information
Show DetailsNutrition Facts
Serving: 6Serving
Amount Per Serving
Calories 280 kcal
% Daily Value*
| Calories | 280kcal | 14% |
| Carbohydrates | 42g | 14% |
| Protein | 8g | 16% |
| Fat | 9g | 14% |
| Saturated Fat | 3g | 15% |
| Sodium | 653mg | 27% |
| Potassium | 131mg | 3% |
| Fiber | 2g | 8% |
| Sugar | 3g | 6% |
| Vitamin A | 421IU | 8% |
| Vitamin C | 0.2mg | 0% |
| Calcium | 82mg | 8% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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