Vegan Baked Mac and "Cheese"

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Dan Gamez: "Followed the recipe and it worked perfectly! Will…" Read More
Vegan Baked Mac and "Cheese" Recipe
15
430
49

Nutritional yeast and cashews make for a creamy, delicious, and vegan take on mac and cheese that will have everyone coming back for seconds.

Ingredients

  • 8 ounces unsalted cashews (soaked)
  • 1 pound short-cut pasta
  • 1 1/2 cups sauerkraut (drained and firmly-packed)
  • 4 1/2 cups unsweetened cashew milk
  • 1/3 cup nutritional yeast
  • 2 tablespoons olive oil
  • 6 tablespoons all-purpose flour
  • 3/4 teaspoon garlic powder
  • 1/2 teaspoon paprika
  • 1/2 teaspoon mustard powder
  • 1/2 teaspoon turmeric
  • 1 teaspoon salt
  • 1/4 teaspoon black pepper
  • 36 round buttery crackers (ex: Ritz)
  • 4 tablespoons vegan buttery spread (melted)

Directions

  1. Before beginning the recipe, place the raw cashews in a bowl of room temperature water and cover with plastic wrap. Allow the nuts to soak for a minimum of 2 hours, but preferably 8.
  2. Preheat the oven to 375° F.
  3. Spray a 9x13” baking dish with cooking spray. Set aside.
  4. Bring a large pot of water to a boil. Add a generous pinch of salt.
  5. Add the noodles to the water. Cook for 9-10 minutes, stirring occasionally, until the pasta is al dente.
  6. Drain the pasta in a large colander, and rinse thoroughly with cold water.
  7. Drain the cashew nuts from the soaking water and place them into the bowl of a food processor or high-power blender. Add the sauerkraut, cashew milk, nutritional yeast, olive oil, flour, spices, salt, and pepper.
  8. Process or blend the mixture on high speed for 5-8 minutes, until completely smooth and the consistency of thick cream.
  9. Pour the sauce into a large pot, and set over medium heat.
  10. Heat the sauce, whisking steadily for 5-6 minutes, or until it starts to thicken and bubble.
  11. Once the sauce begins to bubble, remove the pot from the heat. Add the drained pasta noodles to the pot. Stir until combined.
  12. Pour the noodles into the prepared baking dish.
  13. Place the crackers in the bowl of a food processor or blender. Pulse 4 or 5 times, or until they are the texture of coarse sand.
  14. Transfer the cracker crumbs to a large bowl.
  15. Place the buttery spread in a microwave safe bowl. Microwave on high for 30-40 seconds, until melted.
  16. Pour the melted buttery spread over the cracker crumbs. Mix with a fork until the crumbs are evenly moistened.
  17. Sprinkle the cracker crumbs in an even layer over the pasta. Transfer the dish to the preheated oven.
  18. Bake the macaroni for 22-24 minutes, until the edges are bubbling and the cracker crumbs are slightly browned.
  19. Remove the dish from the oven. Allow it to rest for 15-20 minutes before serving
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NutritionView more

430Calories
Sodium22%DV520mg
Fat37%DV24g
Protein29%DV15g
Carbs15%DV44g
Fiber20%DV5g

PER SERVING *

Calories430Calories from Fat220
% DAILY VALUE*
Total Fat24g37%
Saturated Fat4g20%
Trans Fat
Cholesterol25mg8%
Sodium520mg22%
Potassium420mg12%
Protein15g29%
Calories from Fat220
% DAILY VALUE*
Total Carbohydrate44g15%
Dietary Fiber5g20%
Sugars3g6%
Vitamin A
Vitamin C
Calcium
Iron

* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.

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