Baked Vegan Mac and Cheese Recipe
This is the best vegan mac and cheese recipe ever! Directions for stovetop version and the most delicious baked vegan mac and cheese ever! Not cashew based, so allergy friendly!
Ingredients
Instructions
- 1
Bring a salted pot of water to a boil. Preheat oven to 350˚F/180˚C degrees. Cook 1lb macaroni noodles according to the package. Drain noodles once done and set aside.
- 2
While noodles cook, to a high powdered blender, add 15oz can butter beans, 2 cups dairy free milk, 1/2 cup stock, 1/2 cup vegan butter, 1/3 cupnutritional yeast, 2 tablespoons lemon juice, 1 teaspoon each salt and pepper, 1/4 teaspoon paprika, 1 cup each non-dairy cheddar shreds and parmesan cheese. Blend this until smooth. Set aside.
- 3
In a lightly greased 9x13 casserole dish, add the drained, cooked noodles. Pour the sauce mixture over the noodles and carefully stir together.
- 4
Top with remaining 1 cup of the cheese shreds. If using the oil, in a small bowl combine the oil with the breadcrumbs and stir to well coated. Sprinkle evenly across the top.
- 5
Bake for 25-30 minutes or until breadcrumbs have started turning golden brown on top. Remove from oven and let set for 15 minutes before cutting into.
Timer: 30m