Vegan Baked Mac And Cheese Recipe
By Earth of Maria
🔪Prep Time: 15 mins
👩🍳Cook Time: 25 mins
3 cups pasta, use any pasta of your choice
2 tbsp olive oil
1 large carrot, diced
1 large onion, diced
3 cloves garlic, minced
1 1/2 cups cashews, soaked
1 1/2 cups plant based milk
1/2 tbsp mustard, ensure vegan
1 tsp paprika
1/4 cup nutritional yeast
2 tbsp tomato paste
1 tbsp apple cider vinegar
1/2 tsp cumin
1/2 cup breadcrumbs
1/2 cup vegan cheese, grated
1Preheat the oven to 180 degrees C/350 F.
2Cook the pasta according to packaging instructions on packaging, but make sure it is slightly al dente/prevent overcooking.
3Heat the olive oil in a frying pan over a medium-high heat, then add the carrots, onion and garlic and cook for 5 minutes, until softened.
4Add the vegetables to a blender or food processor, together with the cashews, plant based milk, mustard, paprika, salt, nutritional yeast, tomato paste, apple cider vinegar, and cumin. Blend until smooth.
5Drain the pasta (but don't rinse) and mix together with the sauce in a large mixing bowl.
6Transfer the mac and cheese to a rectangular baking dish. Sprinkle with breadcrumbs and vegan cheese, then bake in the preheated oven for 25 minutes.
Top Vegan Recipe Resources 🥑
Batch Cooking Club
Stephanie Dreyer (owner of Batch Cooking Club) is a plant-based meal planning expert. Her recipes and meal planning advice have been featured in several publications and online media outlets, including VegNews magazine and VegNews.com, Chickpea magazine, MensHealth.com, Parade and Thrive Global.
Earth of Maria
I’ve never been good at introductions because when they’re needed, I seem to forget every single interesting thing about myself. But I guess we’ll start with the basics. My name is Maria, and I am a twenty year old student from England. I study history at the University of Oxford and live in Brighton, but I was born in Russia and moved to the UK around ten years ago. I’m a vegan foodie (as you can probably tell by this blog), a lover of long walks and somewhere awkwardly between extrovert and introvert. Veganism and healthy eating are a huge part of my life, given that both have helped me overcome an unhealthy relationship with food. Finding balance took a lot of time and patience. But, as with many things in life, hard work proved 110% worth it! Whenever I’m not in the kitchen or working in my room, you’ll often find me at the gym, or at the grocery store looking for inspo for my next recipe.