Just the sight of a macaroni and cheese dish can start you drooling. And, it's cheese that most people have trouble giving up on a plant-based diet, but this baked vegan macaroni and cheese will help you break the habit and not disappoint.
This vegan macaroni and cheese recipe is as easy as can be if you have the ingredients on hand. Nutritional yeast makes it a little cheesy, roasted red peppers make it an amazing color and the addition of mustard and lemon give a little tang.
It will get thicken and creamy as you simmer it on the stove. And, you can add other veggies to it, as well. Try a cup of frozen peas or steamed broccoli. They add beautiful color and nutrition.
You can also mix it up with the type of pasta you use. I like the litte shells as they catch all of the cheesy goodness. Don't let your cravings for cheese get the best of you. Make this baked macaroni and cheese today.
I'd love to hear your feedback in the comments below for this Baked Vegan Macaroni and Cheese! If you have a photo, post it on my Facebook page, tag me using the hashtag #plantbasedcooking
| Prep Time | 20 minutes |
| Cook Time | 25 minutes |
| Servings | people |
- 1 16 oz box whole grain elbow macaroni
- 1/4 cup raw cashews soaked in hot water 30 minutes
- 1 1/2 cup non-dairy milk
- 1 cup roasted red bell peppers, about 3 whole
- 4 Tbl nutritional yeast
- 3/4 tsp garlic powder
- 1/2 tsp onion powder
- 2 tsp yellow miso paste
- 1/2 Tbl lemon juice
- 2 Tbl dijon mustard
- 1/4 tsp ground black pepper + ½ tsp salt
- 2 Tbl cornstarch
- dash cayenne pepper
- 1/2 cup raw cashews
- 2 TBL nutritional yeast
- 1/3 tsp salt
Ingredients
Cashew Parmesan "Cheese
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- Heat oven to 350°. Cook pasta noodles according to package directions. Drain, rinse and place into a 9x11” baking dish.
- Place all the ingredients into a high-powered blender, the drained, soaked cashews along with the non-dairy milk roasted peppers, nutritional yeast, lemon and mustard along with the spices, and cornstarch.
- Pour blended sauce into a saucepan over medium heat. Whisk constantly until the sauce thickens.
- Pour “cheese” sauce over noodles and if you’re adding any additional vegetables like peas or broccoli, add those in and stir all to combine.
- To make the parmesan "cheese," put all of the ingredients in a high powered blender and blend until crumbly. Sprinkle on top of your mac and cheese or use bread crumbs.
- Cook for 25 minutes or until hot and bubbly and the edges start to brown.
What is the serving size
Hi Bridget, I don’t know the exact size, but next time I make it I’ll measure that out. Some sites note the serving size as “1/6 of the recipe”, but that may not help you much.
I thought plant base do not include process box food(elbow macaroni) and what is non-dairy milk?
Hi Karen, I would say for the most part, a whole foods, plant-based diet does recommend as little processing as possible. However, products like whole grain pasta, rolled oats, whole-grain pizza crust, soy milk, which as all somewhat processed are OK to eat on this diet. Boxed foods that have additives, lots of salt, sauces and lots of ingredients that you can’t pronounce would be off the list. So do check labels and those with few ingredients are better. For example, here’s Dr McDougal’s list that includes pasta and noodles… https://www.drmcdougall.com/health/education/free-mcdougall-program/steps-to-recovery/starch-staples/ As for non-dairy milk, that would be any “milk” that is made with plants, rice milk, hemp milk, soy milk, almond milk, cashew are the ones I can think of off the top of my head. Often in plant-based recipes that call for non-dairy milk, you can use any of these. Hope this helps.