Baked Vegan Mac & Cheese (without cashews)
Everyone loves Mac and Cheese, and this baked vegan version is made with a delicious oat milk cheesy sauce and no cashews!
Servings: 4
Calories: 715kcal
Ingredients
- 450 g macaroni or other small pasta shape
- 35 g plain flour
- 60 ml sunflower oil or olive oil
- 500 ml plant milk unsweetened oat or soya is best
- 1 tablespoon miso
- 1 clove garlic or garlic powder
- 1 tablespoon dijon mustard
- 2 tablespoon nutritional yeast
- 50 g frozen green peas optional! Or use other veggies.
- 50 g grated vegan cheese
- Salt and pepper to taste
For the crunchy topping *Optional
- 2 tablespoon grated vegan cheese
- 50 g panko breadcrumbs
- 1 teaspoon olive oil
- 1 teaspoon nutritional yeast
Instructions
Prepare the Macaroni and Peas
- Boil the macaroni according to packet instructions450 g macaroni
- Just before the end of the boiling time, pop the peas in.
- Drain the macaroni and peas. Set aside ready to use.50 g frozen green peas
Make the cheese sauce
- In a sauce pan, gently heat the oil and add the flour60 ml sunflower oil, 35 g plain flour
- Stir the flour until it starts to colour a soft brown. This prevents the sauce tasting 'floury'
- Add the plant milk bit by bit, whisking all the time to prevent lumps forming500 ml plant milk
- Once a smooth sauce is achieved, whisk in the miso, nutritional yeast and mustard and garlic (if using), plus season with salt and pepper.1 tablespoon miso, 1 tablespoon dijon mustard, 2 tablespoon nutritional yeast, Salt and pepper to taste, 1 clove garlic
- Add the vegan cheese and mix until it is completely mixed in.50 g grated vegan cheese
- Taste and add more cheese or nutritional yeast if you want a stronger cheesy taste
To make the crunchy topping *OPTIONAL
- Mix together the panko, a little olive oil and seasonings. Mix to cover all the panko in a little oil. This ensures it browns nicely.2 tablespoon grated vegan cheese, 50 g panko breadcrumbs, 1 teaspoon olive oil, 1 teaspoon nutritional yeast
To assemble the baked mac and cheese.
- Mix the macaroni in with the cheese sauce. You can eat it like this right now.
- Alternatively, if you want to make baked mac and cheese, pour the whole mix into an oven proof casserole dish.
- Sprinkle over the panko mixture and the vegan cheese if using.
- Bake in a moderate (180°C/Gas Mark 4/350°F) oven for 15-20 minutes until bubbling and golden.
- Serve immediately
Notes
TOP TIPS:
The vegan oat milk bechamel sauce for this Mac and Cheese can be used in lasagnes or anywhere you want to use bechamel sauce!
Nutrition
Calories: 715kcal | Carbohydrates: 111g | Protein: 21g | Fat: 20g | Saturated Fat: 3g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 12g | Sodium: 392mg | Potassium: 446mg | Fiber: 7g | Sugar: 14g | Vitamin A: 362IU | Vitamin C: 5mg | Calcium: 225mg | Iron: 4mg