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| This is a photo of the baked version of the recipe. |
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| This is a photo of the quick (no-bake) version of the recipe. Baked Vegan Mac and Cheese Recipe from Andrew Barnard Husband-Tested in Alice’s Kitchen Makes 16 servings (can be halved) This is the best vegan mac and cheese recipe ever! Not cashew based, so it’s allergy friendly! If you don't mind using cashews, you can make your own vegan Parmesan cheese and use it for this recipe instead of store-bought vegan Parmesan. This recipe can be halved and baked in an 1½ quart dish (8 ½"x 10" x 2") 1 pound macaroni noodles, uncooked (Use gluten free if needed) 15 oz can butter beans, drained and rinsed 2 cups dairy free milk ½ cup vegetable stock ½ cup vegan butter ⅓ cup nutritional yeast 2 Tablespoons fresh lemon juice 1 teaspoon salt 1 teaspoon freshly ground black pepper ¼ teaspoon paprika 2 cups vegan shredded cheddar cheese, divided 1 cup vegan parmesan cheese ⅓ cup seasoned panko breadcrumbs 2 teaspoons olive oil, optional 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. While noodles cook, to a high powdered blender, add 15oz can butter beans, 2 cups dairy free milk, ½ cup stock, ½ cup vegan butter, ⅓ cup nutritional yeast, 2 tablespoons lemon juice, 1 teaspoon each salt and pepper, ¼ teaspoon paprika, 1 cup each non-dairy cheddar shreds and parmesan cheese. Blend this until smooth. Set aside. In a lightly greased 9x13 casserole dish, add the drained, cooked noodles. Pour the sauce mixture over the noodles and carefully stir together. 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. Bake for 25-30 minutes or until breadcrumbs have started turning golden brown on top. Remove from oven and let set for 10-15 minutes before cutting into. Notes Once cooled, cover any leftovers and place in the fridge for up to 5 days. Reheat in the microwave or oven (350˚F) until heated through. Melting Vegan Cheese Tips: 1. Use block vegan cheese and shred it yourself. 2. Let your cheese come to room temperature before putting in oven. 15-Minute Quick and Easy Vegan Mac and Cheese Recipe from Andrew Barnard Husband-Tested in Alice’s Kitchen Makes 4 servings While the baked version is excellent, this quick version is just as good and quicker to make. I've found that this recipe can be halved or doubled successfully. 2 cups whole wheat or regular macaroni noodles, uncooked (Use gluten free, if needed.) 1 (15 oz) can butter beans, drained and rinsed 1 cup dairy free milk (I use soy milk for extra protein.) ½ cup vegetable stock ¼ cup vegan butter ⅓ cup nutritional yeast 2 Tablespoons fresh lemon juice 1 teaspoon salt ½ teaspoon freshly ground black pepper ¼ teaspoon paprika 1 cups vegan shredded cheddar cheese ½ cup vegan parmesan cheese Bring a salted pot of water to a boil. Cook the macaroni noodles according to the package. While noodles cook, the remaining ingredients to a high speed blender. Blend this until smooth, about 3-4 minutes. Set aside. When the noodles are done, drain them and return to the pot. Pour the sauce in and stir well to combine. Cook just until heated through. Remove from the heat and the adjust salt and pepper, to taste. |
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