Recipe courtesy of Kardea Brown
Vegan Baked Mac and Cheese
Getting reviews...
- Level: Easy
- Total: 55 min (includes soaking time)
- Active: 35 min
- Yield: 8 to 12 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 10 servings
- Calories
- 402
- Total Fat
- 16 g
- Saturated Fat
- 3 g
- Carbohydrates
- 52 g
- Dietary Fiber
- 5 g
- Sugar
- 4 g
- Protein
- 17 g
- Cholesterol
- 5 mg
- Sodium
- 291 mg
If you have vegan dinner guests or are trying to cut back on the dairy, this mac 'n' cheese will satisfy your craving, I promise. The nutritional yeast gives it that "cheesy" flavor and the ground mustard makes it taste like my original recipe. Plus, the pureed butternut squash gives the sauce that iconic yellow hue.
- Level: Easy
- Total: 55 min (includes soaking time)
- Active: 35 min
- Yield: 8 to 12 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 10 servings
- Calories
- 402
- Total Fat
- 16 g
- Saturated Fat
- 3 g
- Carbohydrates
- 52 g
- Dietary Fiber
- 5 g
- Sugar
- 4 g
- Protein
- 17 g
- Cholesterol
- 5 mg
- Sodium
- 291 mg
Ingredients
Directions
Special equipment:
a high-powered blender- Cook the pasta according to the package directions. Drain, and keep warm.
- Meanwhile, combine the cashews with enough boiling water to cover in a medium bowl. Let stand for 10 minutes. Drain.
- Preheat the oven to 400 degrees F.
- Combine the soaked cashews, nutritional yeast, cornstarch, garlic powder, ground mustard and 1 1/2 cups water in a high-powered blender. Blend until very smooth, adding more water if necessary to reach the desired consistency. Stir in the butternut squash and season with salt and pepper.
- Stir together the cooked pasta and sauce in a lightly greased 9-by-13-inch baking dish. Stir together the panko, Parmesan and olive oil in a bowl. Sprinkle evenly over the pasta. Bake until the pasta is bubbly and the topping is browned, 20 to 25 minutes.
