Vegan Baked Mac N Cheese
In episode 2 The six Vegan Sisters and I made one of their most popular dishes – Mac N’ Cheese!
Cozy up with this baked mac n’ cheese! The crispy topping gives it a delicious crunch while the cheesy sauce pairs perfectly with the noodles.
Vegan Mac n Cheese
A vegan take on the classic baked vegan mac and cheese. Perfect to bring to the next family party!
You’ll need:
- Cellentani noodles
- Vegan butter (we always have this brand in our house)
- White flour
- Rice milk (this is our go-to)
- Vegan cheese (Nafsika’s Garden Cheddar Cheese)
- Vegan cream cheese (They like Tofutti or Go Veggie) or cashew cream
Spices
- Nutritional yeast (They use this brand)
- French fried onions
Vegan Mac n Cheese
A vegan take on the classic baked vegan mac and cheese. Perfect to bring to the next family party!
Ingredients
- 1 16 oz box uncooked cellentani pasta
- 1/4 cup vegan butter
- 1/4 cup white flour
- 3 cups rice milk
- 2 cups Nafsika’s Garden vegan shredded cheddar cheese
- 1/2 cup vegan cream cheese feel free to sub homemade cashew cream (see notes)
- 1/2 cup nutritional yeast
- 2 tsp garlic powder
- 1/2 tsp onion powder
- 1 tsp paprika
- 1 1/4 tsp salt add more or less to taste
Topping
- 1 cup french fried onions
- 1/2 cup vegan Italian breadcrumbs
- 1 tsp garlic salt
- 1 tsp parsley
Instructions
Preheat the oven to 350°F. Cook pasta according to package. For the cheese sauce, melt butter in a small saucepan. Whisk in flour to make a roux. Whisk in milk slowly and simmer until thick and bubbly. Mix in nutritional yeast, garlic powder, onion powder, paprika and salt. Stir in cheese and cream cheese or cashew cheese* until melted. For the crispy topping blend french fried onions, breadcrumbs, garlic salt, and parsley in a food processor or blender. Combine the noodles and cheese sauce and pour into a 9×13 glass pan. Sprinkle the topping all over and cover with foil. Bake for 15 minutes and then take the foil off. Bake for another 5 minutes uncovered.
Notes *Cashew cream recipe: Blend 1 cup soaked cashews with 1/2 cup water & 1 tsp lemon juice until completely creamy. If necessary, add a touch more water. You only need 1/2 cup of cashew cream for this recipe, so you will have some leftover.
