Vegan Baked Macaroni And Cheese Recipes
VEGAN BAKED MACARONI AND CHEESE
This is a delicious baked pasta recipe that both my husband (who can eat cow's milk) and I (who can't) enjoy very much. As you make this, keep in mind that, while it's similar in appearance to mac and cheese, it's fairly different in taste and texture. I don't think there's any way to replicate the creamy mouthfeel and stretch of dairy cheese. However, this is the closest-to-dairy homemade non-dairy mac and cheese we've come across, and it's also very yummy in its own right. This recipe comes from Joanne Stepaniak's The Ultimate Uncheese Cookbook, a wonderful source for dairy-free recipes.
Provided by Kamark
Categories Low Cholesterol
Time 50m
Yield 8 serving(s)
Number Of Ingredients 12
Steps:
- Preheat your oven to 350 degrees.
- Cook the macaroni according to the package's instructions and drain well.
- Heat the oil and saute the onions until they're soft and starting to brown.
- When the onions are cooked, mix them thoroughly with the drained macaroni.
- Put the water, red peppers or pimientos, cashews or cashew butter, lemon juice, nutritional yeast flakes, wine, onion powder, garlic powder, and salt into a blender and blend until totally smooth. Don't be afraid to do this for several minutes.
- Stir the blended mixture in with the onions and macaroni.
- Pour the combined onions, macaroni, and blended mixture into a greased 3-quart casserole dish.
- Bake for 25 to 35 minutes, uncovered. Serve immediately.
Nutrition Facts : Calories 336.8, Fat 8.7, SaturatedFat 1.4, Sodium 421.4, Carbohydrate 52.7, Fiber 4.3, Sugar 2.9, Protein 12.3
VEGAN BAKED MAC AND CHEESE
If you have vegan dinner guests or are trying to cut back on the dairy, this mac 'n' cheese will satisfy your craving, I promise. The nutritional yeast gives it that "cheesy" flavor and the ground mustard makes it taste like my original recipe. Plus, the pureed butternut squash gives the sauce that iconic yellow hue.
Provided by Kardea Brown
Categories side-dish
Time 55m
Yield 8 to 12 servings
Number Of Ingredients 12
Steps:
- Cook the pasta according to the package directions. Drain, and keep warm.
- Meanwhile, combine the cashews with enough boiling water to cover in a medium bowl. Let stand for 10 minutes. Drain.
- Preheat the oven to 400 degrees F.
- Combine the soaked cashews, nutritional yeast, cornstarch, garlic powder, ground mustard and 1 1/2 cups water in a high-powered blender. Blend until very smooth, adding more water if necessary to reach the desired consistency. Stir in the butternut squash and season with salt and pepper.
- Stir together the cooked pasta and sauce in a lightly greased 9-by-13-inch baking dish. Stir together the panko, Parmesan and olive oil in a bowl. Sprinkle evenly over the pasta. Bake until the pasta is bubbly and the topping is browned, 20 to 25 minutes.
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