Vegan Mac and Cheese
This creamy, allergy-friendly vegan mac and cheese recipe offers both stovetop and baked variations for a comforting dish that tastes incredibly close to its dairy-based counterpart. Made without cashews, it's a family-friendly favorite perfect for any occasion.
Instructions
- 1
Boil a pot of salted water. Preheat oven to 180°C. Cook macaroni noodles (1 lb) according to package directions. Drain and set aside.
- 2
While noodles cook, blend can butter beans (15 oz), dairy free milk (2 cup), vegetable stock (0.5 cup), vegan butter (0.5 cup), nutritional yeast (0.33 cup), lemon juice (2 tbsp), salt (1 tsp), cracked black pepper (1 tsp), paprika (0.25 tsp), vegan shredded cheddar cheese (1 cup), and vegan parmesan cheese (1 cup) in a high-powered blender until smooth. Set aside.
- 3
Lightly grease a 9x13 casserole dish. Add the drained [macaroni noodles]. Pour the blended sauce over the noodles and stir carefully to combine.
- 4
Top with the remaining vegan shredded cheddar cheese (1 cup). If using, combine olive oil (2 tsp) with seasoned panko breadcrumbs (0.33 cup) in a small bowl, then sprinkle evenly over the top.
- 5
Bake for 25-30 minutes, or until the topping is golden brown. Let set for 15 minutes before serving.
Nutrition Facts
Per portion