Depending on the strength of you blender, you may need to stop and scrape down the sauce as it blends it may take a few minutes. Throw everything into a blender and puree until very creamy and smooth. For an extra-buttery flakiness, melt butter and mix with breadcrumbs and a little Italian seasoning, then cover liberally over the mac.įirst, you’ll make the cheese sauce. Panko, or regular breadcrumbs for mixing on top.If you can’t find chipotle powder, sub in more smoked paprika. Spices, especially smoked paprika and chipotle powder to give a smoky cheddar-like taste.Almond milk, or any other unflavored non-dairy milk.I recently discovered Druid’s Grove nutritional yeast and was blown away by how parmesan cheesy it tastes and smells. If you think you don’t like nutritional yeast, try another brand and see if that makes a difference.
Nutritional Yeast! There’s a lot of yeast in this recipe, which means brands matter.No need to splurge on whole cashews as you’re blending them anyways grab the pieces. That’s what gives this mac and cheese body and creamy texture I find the best price for raw cashews is at Trader Joe’s. Pasta! I’m partial to old school elbows, but any small pasta or small shell will work.Ingredients you’ll need for Baked Vegan Mac and Cheese Isa constantly reminds me that chipotle powder is a secret weapon in any mac and cheese sauce and I love the way smoky paprika makes vegan mac and cheese sing. Over the years, I’ve refined this recipe and added in a few spices that I think take it over the top. I first published this recipe back in 2013, back when I did a lot of experimenting with vegan eats and was completely blown away that you could make a cheese sauce out of nuts and nutritional yeast. It’s fantastic pasta and it just happens to be mac-and-cheese like. It’s a creamy, completely dairy-free sauce with elbow noodles and baked with a herby breadcrumb topping. I love this baked vegan mac and cheese but I’m not going to convince you that it’s mac and cheese. It was just pasta in a creamy sweet potato based sauce and I loved it for what it was. Perhaps it was the word play? Or the fact that I could appreciate the fact that it wasn’t trying to replicate cheddar-style mac and cheese. I grew up in Virginia, OK? I know what good, southern-style mac and cheese should taste like and that sorry excuse for a mac and cheese that I had was absolutely not it.Īnd then I tried sweet potato mac and cheese, and I loved it a lot more. I remember the first time I tried vegan mac and cheese– I was not impressed. Cheesy baked mac and cheese without the cheese! It’s still delicious, I promise.
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