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Vegan Baked Mac and Cheese
Lisa

Vegan Baked Mac and Cheese

A vegan version of a traditional family comfort food, the baked mac and cheese.
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Prep Time 30 minutes
Cook Time 30 minutes
Total Time 1 hour
Course: Main Course, Side Dish, vegan
Cuisine: American
Ingredients Equipment Method

Ingredients
  

Vegan Cheese
  • 1 Cup Raw Cashews
  • 1 Tbsp Oil This is to saute the vegetables. Use your favorite oil, I used olive oil.
  • 1 tsp Minced Garlic
  • 1/2 Sweet Bell Pepper Colors that work the best are the yellow, orange, or red.
  • 1 Small Onion Or 1 tsp Onion Powder.
  • 2 tsp Oil This is added to the blender for the vegan cheese.
  • 1 Tbsp Tomato Paste
  • 1/2 tsp Italian Seasoning
  • 1/2 tsp Salt
  • 1 tsp Yellow Mustard
  • 1/8 tsp Turmeric
  • 1/4 Cup Pasta Sauce of your choice.
  • 1 1/2 Cup Vegetable Broth
  • 1 Tbsp Cornstarch Add this to the broth and blend before adding to the blender.
Pasta and topping
  • 1 Package Pasta of your choice I used a Gluten Free Penne.
  • 1/2 Cup Panko Bread Crumbs I used a Gluten Free Panko
  • 2 Tbsp Vegan Margarine
  • 3/4 Cup Plant Based Milk I used a plain unsweetened almond milk.

Equipment

  • 1 Blender

Method
 

Making your Vegan Cashew Cheese
  1. Place the cashews into a medium size bowl with hot water and soak for no less than 4 hours or over night.
  2. Clean and chop the sweet bell pepper and small onion.
  3. In a medium skillet, on medium high heat, add oil, diced peppers, onion, and minced garlic, cook until soft and slightly browned. Set aside to cool.
  4. Drain and rinse the cashews after soaking, set aside.
  5. Preheat the oven to 400°F.
  6. Add the soaked cashews into the blender with oil, tomato paste, mustard, pasta sauce, and all the seasonings.
  7. Once the sauteed vegetables have cooled, add to the blender.
  8. Measure the vegetable broth in a large measuring cup and add the cornstarch.
  9. Mix until there is no lumps.
  10. Slowly add the vegetable broth mixture to the blender as you turn on the blender to a low speed.
  11. Once all the broth is added to the blender, continue slowly increasing the speed to the highest setting.
  12. Continue at the highest speed for about 1 to 2 minutes.
  13. Now slowly decrease the blender speed.
  14. Continue blending if the cheese isn't smooth enough to your liking.
  15. After the cheese is well blended and smooth, set aside.
Assemble the dish
  1. Grease a 13 x 9 glass baking dish with a vegan margarine or oil, and set aside.
  2. Cook the pasta of your choice to package instructions.
  3. Drain the pasta and place into the 13 x 9 glass baking dish.
  4. Pour the vegan cheese over the cooked pasta until completely covered.
  5. After the cheese has been added, pour the almond milk over the dish.
  6. Melt vegan margarine in a small skillet, on medium heat, once melted add the panko bread crumbs and saute until slightly browned.
  7. Sprinkle the toasted panko bread crumbs over the pasta and cheese and place into the oven.
  8. Bake for 25 to 30 minutes, the top should be slightly toasted when done.
  9. Once the top is slightly browned, remove from the oven and let the mac and cheese rest for about 10 minutes.
  10. Serve with your favorite veggies as a side dish or a main dish, ENJOY!