That’s all there is to making the best baked vegan mac and cheese! A deliciously saucy pasta dish with a golden crunchy topping that’s hot, creamy, and so freaking cheesy. Pour the cheese sauce over the pasta, mix it all together, cover with the panko breadcrumbs, and bake it for 15 minutes at 350˚F. Drain and rinse the pasta then add it to a 9×13 casserole dish.Make the cheese sauce by adding all the ingredients to your blender and processing until smooth and creamy.But, the pasta will cook more in the oven and you don’t want overcooked pasta.
This means it will be slightly firm to the touch. Cook the pasta al dente according to the directions on the package.You can sub apple cider vinegar if you wish. LEMON JUICE: The acidic element of the cheese sauce.SPICES: Onion powder and garlic powder for the depth of flavor.You can use water, but I like the texture and flavor these two elements bring to the table. LIQUID: Low-sodium veggie broth and unsweetened almond milk.And, it’s also a great source of B-vitamins. NUTRITIONAL YEAST: This is the cheese essence of the dish.Boil them for 5 minutes or soak them in hot water for 10-15 minutes. RAW CASHEWS: Your cashews need to be raw and unsalted.If you want to make this gluten-free simply use gluten-free pasta. Shell pasta works too if that’s what you prefer. PASTA: Use any whole-grain pasta you like, but I prefer good old macaroni elbow pasta.Alright, let’s BAKE! Ingredients For Vegan Mac And Cheese Most importantly it is kid-tested and approved. Just simple, wholesome, and all-natural ingredients. There’s no fake crap, no vegan cheese, and no vegan butter. And, best of all it’s not just vegan, it’s healthy and whole.
Why? Because it’s awesome!ĭelicious elbow pasta covered in a rich and creamy non dairy cheese sauce that will satisfy any cheese lover. This vegan baked mac and cheese will blow your mind. So, now what?!? “WHAT ABOUT MY CHEESE?” Relax, everything is gonna be ok. And, let’s just say things went nuclear on the pleasure scale.īut, then some of us decided to ditch the dairy because we found out it kills you. It’s THE GREATEST! Then, someone had the brilliant idea to add a crunchy topping and bake that bad boy. Topped with a crunchy panko breadcrumb topping and baked to golden brown perfection, this recipe is a guaranteed family favorite!įACT: Mac and cheese is not just “one of” the greatest comfort foods. Remove from the oven and let stand for 5 minutes before serving.This Vegan Baked Mac and Cheese recipe is so creamy, cheesy, and easy to make. Place the baking dish in the oven and bake at 375 degrees F for 30 minutes or until the cheese sauce is bubbly and the crumb topping is golden brown. Mix well then sprinkle evenly over the pasta. Let come to room temperature before baking.Ĭombine the melted butter, bread crumbs, Parmesan cheese, and parsley in a small bowl. If desired, the pasta can be refrigerated at this point for up to 2 days. Transfer the pasta to the greased baking dish. Stir the sauce into the macaroni, coating the pasta in the sauce. Reduce the heat to low and slowly add the heavy cream, Cheddar cheese, salt, black pepper, and dry mustard, stirring constantly until the cheese has melted and the sauce is smooth. Cook, stirring constantly, until it comes to a boil. While whisking, slowly add the milk to the pan. Whisk the flour into the butter and stir until smooth and bubbly. Add the garlic and cook, stirring constantly, for 1 minute. Melt the remaining butter in a large saucepan over medium heat. Stir in 1 tablespoon of the butter and set aside. Drain the pasta well and return to the pan. Add the macaroni and cook until al dente. Grease a 9x13-inch baking dish.īring the water to a boil in a large saucepan over medium-high heat.