We’re reinventing a classic today, folks. This vegan baked macaroni and cheese is pure comfort. The dish can be served for lunch or dinner, and your kids will love it. If dairy gives you tummy trouble or you’ve decided to take a break from animal products, try this plant-based, vegan baked macaroni and cheese recipe.
This Baked Macaroni and Cheese recipe is taken from the Rouboux Culinary School of the Forks Over Knives plant-based education website.
Baked Macaroni and Cheese
• 4 slices sourdough bread, torn into pieces
• 2 tbsp non-dairy butter
• 1/2 tsp garlic powder
• 1/2 tsp onion powder
• 1/2 tsp sea salt
• 1/8 tsp white pepper
• 2 tbsp nutritional yeast
To make the breadcrumbs for your baked macaroni and cheese, add the bread, butter, and seasonings to a food processor and pulse until you have a medium-fine texture. Set aside.
Macaroni and Cheese Sauce
• 1 medium onion, diced (approx. 1 cup)
• 3 carrots, diced (approx. 1 1/2 cup)
• 1 shallot, diced (approx. 3 tbsp)
• 2 to 3 yellow potatoes, diced (approx. 2 1/2 cup)
• 3 cloves garlic, roughly chopped
• 1/2 cup raw cashews
• 2 1/2 to 3 cups of water
Macaroni and Cheese Method
To start, gather and prepare your mise en place. Note that the ingredients do not need to be perfectly cut as they will be blended later — they just need to be even, so that they cook at the same rate.
In a medium-sized pot, add the onions, shallots, carrots, potatoes, garlic, cashews, and water. The vegetables should be just barely covered with water — adjust the amount as needed. Bring the water and vegetables to a boil and then reduce the heat to low, cover the pot, and let simmer for 15 minutes, or until the vegetables are cooked through and tender.
In the meantime, you can gather and prep some of the ingredients for the next step.
Blending & Finishing the Macaroni and Cheese Sauce
• 2 tbsp non-dairy butter (optional)
• 1 tsp sea salt, or to taste
• ground white pepper to taste
• 1/2 to 1 tsp truffle oil, or to taste (optional)
• 2 tbsp Dijon mustard
• 1 tbsp lemon juice, white wine or beer
• 1/2 cup nutritional yeast
• 1/2 tsp turmeric
• 1/8 tsp cayenne, or to taste
• 1/4 tsp paprika
Method – Baked Macaroni and Cheese
To finish the sauce, combine the cooked vegetables (along with the cooking liquid), Dijon mustard, lemon juice, butter, and seasonings in a high-speed blender.
Cooking the Pasta & Assembling the Dish
• 2 tsp sea salt, or to taste
• 500 gram pkg macaroni, or pasta of choice
• salt and pepper to taste
• 2 tbsp nutritional yeast
To cook the pasta, bring a large pot of water to a rapid boil and then add the salt, followed by the pasta.
Cook the pasta according to the instructions on the package, or until it is just al dente.
In the meantime, preheat oven to 350°F (175°C).
Once the pasta is done, reserve one cup of the cooking liquid and then immediately drain and rinse the pasta with cold water.
At this point add the pasta to a large bowl and season it with salt, pepper and nutritional yeast. If making ahead, add a bit of oil or non-dairy butter to the pasta, to prevent it from sticking together. Also, reserve the cup of cooking liquid as well — you will most likely need it to thin out the sauce later.
Next, add the sauce. Ideally, you should have approximately six cups of sauce and 11 cups of cooked pasta. If you have less sauce than this, you may want to save some pasta for another dish or add a bit of the reserved cooking liquid. The pasta and sauce ratio is important, otherwise the dish dries out too much during baking.
Next, pour the mixture into a 9X12 baking dish and top with the reserved breadcrumbs.
Baking the Macaroni and Cheese
Bake the dish for 30 minutes, or until the cheese sauce is bubbling, and the top has turned golden brown.
If needed, put it under the broiler for a minute or two at the end to give the top a nice golden finish, but keep a close eye on it as it will color very quickly.
Serve with some freshly ground black pepper and a side salad, or your favorite vegetable. Enjoy!
Plant-based foods can help with weight loss. They also heal your body from inflammation and remove the toxins that have accumulated in your body from years of eating unhealthy processed foods. Try some of these recipes and see for yourself what happens when you choose healthy, complete plant-based whole foods. Also try our chorizo tempeh hash recipe this weekend.
What are your favorite plant-based dishes? If you’ve recently started a vegan or plant-based diet, check this page each week for another healthy, whole food recipe.
As always, leave me a comment.
Yours in health, Sarah