Baked Vegan Mac and Cheese
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Jessica in the Kitchen · by Jessica Hylton★ 5.0 (61)

Baked Vegan Mac and Cheese

NUTRITION · PER SERVING40M COOK
CAL 19%·PRO 26%
CARBS 56G58% OF CAL
4G FIBER4G SUGAR47G OTHER
FAT 17G40% OF CAL
6G SAT11G UNSAT

BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV

A creamy vegan mac and cheese with a cashew and carrot-based sauce baked with breadcrumbs. Rich and comforting without any dairy, this is a plant-based comfort classic.

mainamericanpastaveganvegetarian
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Nutrition & ingredients

Ingredients

serves 8
  • 3 cups elbow macaroni ((12 oz/340g))
  • 1 tablespoon oil (any oil works, I love olive oil here (12.5g))
  • 3 cloves garlic (minced)
  • 1 cup raw cashews ( soaked in water overnight, then drained OR just easily boiled for 5 minutes*)
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • 1 teaspoon sea salt
  • 1/2 teaspoon ground black pepper
  • 1 teaspoon dry ground mustard
  • 1 tablespoon lime juice (or juice of 1 lemon)
  • 1/2 tablespoon soy sauce (or liquid aminos or tamari or lite soy sauce or miso paste)
  • ½ cup nutritional yeast
  • 2 teaspoons paprika
  • ¼ teaspoon ground nutmeg
  • 1 ½ cups vegan milk (you can use any, I love canned full fat coconut milk cause it's so creamy)
  • 1 cup vegan shredded cheese (¾ for the sauce, ¼ up to any amount you'd like for the top (optional))
  • 1 cup breadcrumbs (gluten free if needed)
  • salt & pepper to taste
  • 3 tablespoons melted vegan butter (or oil)
PREP
20M
SODIUM
481MG
ESTIMATE
COMPLETE

Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.