Baked Mac & Cheese – Vegan
Creamy and rich, this vegan macaroni and "cheese" is the ultimate comfort food. It will win over any crowd, whether vegan or not.
Equipment
- 1 Pasta pot
- 1 Sauce pan
- 1 13 x 9 inch casserole dish
- 1 Food processor or coffee grinder
Ingredients
Cheese Sauce Ingredients:
- 1.5 TBSP vegan butter
- 3 TBSP olive oil
- 3/4 Cup all purpose flour
- 2 13.5 oz. cans coconut milk
- 2 Cups unsweetened almond yogurt
- 1 Cup vegetable stock or mix 2 tsp vegetable bouillon, or 1 bouillon cube, with 1 C water
- 3 TBSP dijon mustard
- 1 Cup nutritional yeast
- 3 tsp. Onion powder
- 3 tsp. Garlic powder
- 1-1/2 tsp. Smoked paprika
- 1-1/2 tsp. Salt
- 1-1/2 tsp. Black pepper
- 1/8 tsp. Hing (asafeotida) optional but a delicious addition
- 1/8 tsp. Turmeric for color
- 3/4 tsp. Flavacol optional
- 2 tsp. Rice vinegar
- 1 can diced or petite diced tomatoes, drained optional
Pasta:
- 24 oz. Elbow macaroni or pasta of choice
Breadcrumb Topping Ingredients:
- 4 Cups approx any kind of vegan bread, crumbled in a food processor or blender
- 3 TBSP vegan butter melted
- 2 TBSP nutritional yeast
- 1/8 tsp. Hing (asafoetida) or garlic powder if don't have hing
- 1/8 tsp. Onion powder
- Salt and pepper to taste approx. 1/8-1/4 tsp. Salt, and 1/4 tsp. Pepper
Instructions
Instructions:
- Fill a stock pot with water and put on the stove on high to prepare for pasta
- Add vegan butter and olive oil to a medium sauce pan and let the butter melt over medium/high heat. Once it’s melted, add in the flour and vegetable broth and stir or whisk vigorously until it’s well-incorporated.1.5 TBSP vegan butter, 3 TBSP olive oil, 3/4 Cup all purpose flour, 1 Cup vegetable stock
- Pour in the coconut milk, yogurt, and tomatoes (if using) and whisk out any lumps. Keep whisking more or less constantly until it starts to thicken. It will continue to thicken as it cools, so it doesn’t have to be completely thick when you remove it from the heat.2 13.5 oz. cans coconut milk, 2 Cups unsweetened almond yogurt, 1 can diced or petite diced tomatoes, drained
- Remove from heat and add everything from the dijon mustard down through the rice vinegar. Stir well and set aside.3 TBSP dijon mustard, 1 Cup nutritional yeast, 3 tsp. Onion powder, 3 tsp. Garlic powder, 1-1/2 tsp. Smoked paprika, 1-1/2 tsp. Salt, 1-1/2 tsp. Black pepper, 1/8 tsp. Hing (asafeotida), 1/8 tsp. Turmeric, 3/4 tsp. Flavacol, 2 tsp. Rice vinegar
- Preheat the oven to 400º (205º C).
- Cook the pasta according to package directions.24 oz. Elbow macaroni
- While the pasta is cooking, crumble the bread, melt the vegan butter, and add the butter and all the topping spices/flavorings together in a bowl until the bread crumbs are lightly coated.4 Cups approx any kind of vegan bread, crumbled in a food processor or blender, 3 TBSP vegan butter, 2 TBSP nutritional yeast, 1/8 tsp. Hing (asafoetida), 1/8 tsp. Onion powder, Salt and pepper to taste
- When the pasta is cooked, drain and lightly rinse it.
- Combine the pasta with the sauce and stir well to incorporate.
- Put the macaroni into a 13x9 casserole dish and spread evenly. (You may have to use an additional smaller casserole dish if you make the full recipe, as it makes a lot.)
- Top the pasta evenly with breadcrumbs.
- Bake for about 20 minutes or until the topping is golden brown.