The 'bomb dot com' baked vegan mac and cheese

Thanksgiving just isn't the same without Macaroni and Cheese!  Here's a delicious recipe for serving vegan guests.  It's so good, even non-veganites will love it!

 

 

Baked vegan mac and cheese

Prep Time 25 minutes
Cook Time 25 minutes
Total Time 50 minutes
Servings 4 servings

Ingredients:

 •      1 really packed cup yellow sweet potato cooked, cooled and skinned. (May sub regular white potato instead or carrots) 
    •    1 packed cup, around ¼ of a small cauliflower cooked and cooled
    •    ¼ cup white miso paste(may sub arrowroot, or corn starch) 
    •    1¾ teaspoon salt 
    •    ¾ cup | nutritional yeast
    •    1 teaspoon mustard
    •    1 tablespoon flour see recipe notes if you need to sub this
    •    1 cup unsweetened non-dairy milk( I prefer cashew milk)
    •    1 tablespoon apple cider vinegar (may sub white wine vinegar)
    •    ¼ teaspoon fresh cut onion(sautéed) or onion powder 
    •    ¼ teaspoon fresh garlic, sautéed (may sub garlic powder NOT salt)
    •    ⅛ teaspoon smoked paprika or chipotle powder
    •    1 tablespoon vegan butter or coconut oil
    •    14oz macaroni you can use other pasta shapes (may sub Gluten FREE noodles)
 

Crispy, Crunchy Crumb Topping:
    •    3 slices bread or bread crumb topping (may sub gluten FREE) 
    •    2 tablespoons vegan butter (may sub olive or coconut oil)
    •    1 clove garlic (optional) But super delicious 

Instructions:

  1. Preheat your oven to 400°F
  2. Add all of the sauce ingredients except the optional butter to a blender or food processor and blend until completely smooth.  Mix occasionally. 
  3. Fill a large pot with water and bring to a rolling boil then cook the macaroni as directed on the packaging.
  4. Pour the cheese sauce from the blender into a pan and warm through over a medium heat, stirring constantly until it is hot, glossy and the texture of cheese sauce.  (about 5 min.)
  5. Finish with the butter if you are using it. It adds a lovely richness and extra glossiness! Just stir it in then remove from the heat.
  6. Drain the pasta, return to the pan and stir through the sauce. 
  7. Quickly wash out and dry your blender, then break the bread into pieces and place in the blender with the butter or olive oil. The oil/butter is recommended for a crisper, with garlic. Blend until crumbs. (If using bread crumb topping skip to step 7) 
  8. Spoon the saucy macaroni into an oven proof dish, sprinkle over the crumbs evenly then place in the oven and cook for 20 - 25 minutes or until it is piping hot and the crumb topping is golden brown and crispy. 

Let cool & ENJOY! 

Want more recipes like this? Follow Great Day Washington on Facebook, Twitter & Instagram for more! Watch every day at 9am on WUSA9. 

© 2017 WUSA-TV


JOIN THE CONVERSATION

To find out more about Facebook commenting please read the
Conversation Guidelines and FAQs

Leave a Comment