AuteurTeam Nafsika
VoteDifficultéMoyen

Confortable avec ce macaroni au fromage au four ! La garniture croustillante lui donne un délicieux croquant tandis que la sauce au fromage se marie parfaitement avec les nouilles

Portions1 portion
Préparation10 minsCuisson30 minsTemps total40 mins
You Need:
Spices
Vegan Mac n Cheese (A vegan take on the classic baked mac n cheese. Perfect to bring to the next family party!)
Trim
Instructions
1

Preheat oven to 350°F. Cook pasta according to package. For the cheese sauce, melt the butter in a small saucepan. Whisk in the flour to form a roux. Add the milk, whisking gently and simmer until thick and frothy. Stir in nutritional yeast, garlic powder, onion powder, paprika and salt. Stir in cheese and cream cheese or cashew cream* until melted. For crispy topping, combine fried onions, breadcrumbs, garlic salt and parsley in a food processor or a blender. Combine the noodles and cheese sauce and pour into a 9×13 pan glass. Sprinkle the filling and cover with aluminum foil. Bake for 15 minutes, then remove the foil. Bake for 5 minutes uncovered.

Note
2

*Cashew Cream Recipe:

Mix 1 cup soaked cashews with 1/2 cup water and 1 tbsp. lemon juice until creamy. If necessary, add a little more water. You only need 1/2 cup cashew cream for this recipe, so you will have some left over.

Ingrédients

You Need:
Spices
Vegan Mac n Cheese (A vegan take on the classic baked mac n cheese. Perfect to bring to the next family party!)
Trim

Instructions

Instructions
1

Preheat oven to 350°F. Cook pasta according to package. For the cheese sauce, melt the butter in a small saucepan. Whisk in the flour to form a roux. Add the milk, whisking gently and simmer until thick and frothy. Stir in nutritional yeast, garlic powder, onion powder, paprika and salt. Stir in cheese and cream cheese or cashew cream* until melted. For crispy topping, combine fried onions, breadcrumbs, garlic salt and parsley in a food processor or a blender. Combine the noodles and cheese sauce and pour into a 9×13 pan glass. Sprinkle the filling and cover with aluminum foil. Bake for 15 minutes, then remove the foil. Bake for 5 minutes uncovered.

Note
2

*Cashew Cream Recipe:

Mix 1 cup soaked cashews with 1/2 cup water and 1 tbsp. lemon juice until creamy. If necessary, add a little more water. You only need 1/2 cup cashew cream for this recipe, so you will have some left over.

Macaroni au fromage végétalien au four