Name: Vegan Baked Mac and Cheese
Prep time: 20 min
Cook time: 30 min
Total time: 50 min
Yield: 6
Cuisine: Italian
Ingredients: 46.67 g elbow macaroni; 25 g raw cashews; 40 ml plant-based milk; 5 g nutritional yeast; 5 g cornstarch; 5 ml lemon juice; 0.33 clove garlic; 0.83 g onion powder; 0.33 g smoked paprika; 0.33 g turmeric powder; 0.83 g salt; 0.33 g black pepper; 16.67 g breadcrumbs; 5 g vegan butter; 0.33 g garlic powder; 0.33 g dried parsley

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Vegan Baked Mac and Cheese

Vegan Baked Mac and Cheese

A sophisticated plant-based twist on the classic comfort dish, featuring a creamy sauce and a crunchy topping.

Source

Ingredients:

46.67
g
elbow macaroni
25
g
raw cashews
40
ml
plant-based milk
5
g
nutritional yeast
5
g
cornstarch
5
ml
lemon juice
0.33
clove
garlic
0.83
g
onion powder
0.33
g
smoked paprika
0.33
g
turmeric powder
0.83
g
salt
0.33
g
black pepper
16.67
g
breadcrumbs
5
g
vegan butter
0.33
g
garlic powder
0.33
g
dried parsley

Preparation Time: 20 minutes

Cooking Time: 30 minutes

Instructions:

Preheat your oven to 190°C. Lightly grease a baking dish and set it aside.
Cook the elbow macaroni according to the package instructions until al dente. Drain the cooked pasta and set it aside.
In a high-speed blender or food processor, combine the soaked cashews, plant-based milk, nutritional yeast, cornstarch, lemon juice, garlic, onion powder, smoked paprika (if using), turmeric powder, salt, and black pepper.
Blend the ingredients until you have a smooth and creamy sauce. Adjust the consistency by adding more plant-based milk if needed.
In a separate bowl, mix the breadcrumbs with the melted vegan butter, garlic powder, and dried parsley (if using) until the breadcrumbs are well coated.
In a large mixing bowl, combine the cooked macaroni and the cheese-like sauce, stirring gently until the macaroni is evenly coated.
Transfer the macaroni mixture to the greased baking dish, spreading it out evenly.
Sprinkle the breadcrumb topping over the macaroni in an even layer.
Bake the vegan mac and cheese in the preheated oven for 25-30 minutes or until the top is golden and the sauce is bubbling.
Once baked, remove the dish from the oven and let it cool for a few minutes before serving.

Nutrition	Per Serving 153 g	Per 100g
Energy	416 kcal	273 kcal
Protein	14.8 g	9.7 g
Fibre	3 g	2.0 g
Salt	0.8 g	0.5 g
Sugar	1.9 g	1.2 g
Carbohydrates	59.1 g	38.8 g
Fat	14.2 g	9.3 g

Environmental	Per Serving 153 g	Per 100g
CO2	0.5 kg	0.3 kg
Water	1.8 l	1.2 l

46.67
g
elbow macaroni
25
g
raw cashews
40
ml
plant-based milk
5
g
nutritional yeast
5
g
cornstarch
5
ml
lemon juice
0.33
clove
garlic
0.83
g
onion powder
0.33
g
smoked paprika
0.33
g
turmeric powder
0.83
g
salt
0.33
g
black pepper
16.67
g
breadcrumbs
5
g
vegan butter
0.33
g
garlic powder
0.33
g
dried parsley

Preheat your oven to 190°C. Lightly grease a baking dish and set it aside.

Cook the elbow macaroni according to the package instructions until al dente. Drain the cooked pasta and set it aside.

In a high-speed blender or food processor, combine the soaked cashews, plant-based milk, nutritional yeast, cornstarch, lemon juice, garlic, onion powder, smoked paprika (if using), turmeric powder, salt, and black pepper.

Blend the ingredients until you have a smooth and creamy sauce. Adjust the consistency by adding more plant-based milk if needed.

In a separate bowl, mix the breadcrumbs with the melted vegan butter, garlic powder, and dried parsley (if using) until the breadcrumbs are well coated.

In a large mixing bowl, combine the cooked macaroni and the cheese-like sauce, stirring gently until the macaroni is evenly coated.

Transfer the macaroni mixture to the greased baking dish, spreading it out evenly.

Sprinkle the breadcrumb topping over the macaroni in an even layer.

Bake the vegan mac and cheese in the preheated oven for 25-30 minutes or until the top is golden and the sauce is bubbling.

Once baked, remove the dish from the oven and let it cool for a few minutes before serving.