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. A box of whole grain elbow macaroni, soaked raw cashews, non-dairy milk, roasted bell peppers, and some seasonings for a creamy, no cheese-cheesy vegan dish that you'll enjoy over and over again.
If you're like me, you enjoy a little spice. Adding a few dashes a hot sauce really kicks up the flavor!
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.
If you're feeling a bit more creative, add some chunks of baked tofu to the mix. It will really round out the dish.
Vegan recipes to add to your recipe list:
You can also mix it up with the type of pasta you use. I like the little shells as they catch all of the cheesy goodness.
Don't let your cravings for cheese get the best of you. You can enjoy the flavor you miss with this recipe or even try Cashew Cheese Sauce in more of your recipes or as a dip. If the cravings are getting to you, also check out my recipes for Chili Cheese Dip and Cauliflower No Cheese Sauce.
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