Baked Mac & "Cheese" (Vegan, Oil-free, & Gluten free)
Updated: Nov 29, 2020
This baked mac and "cheese" is great for anytime you want some comfort food and is a great addition to any holiday or family dinner. It's easy to make and delicious. The "cheese" sauce is also great for potatoes and veggies.
16 oz box of pasta (Use gluten free if desired)
"Cheese" Sauce Ingredients:
3 small/medium red potatoes, quartered
1 small yellow onion, peeled and quartered
4 cloves of garlic, peeled
1 large carrot, peeled and chopped
1 cup nutritional yeast
1/2 cup of water
Juice from 1/2 a lemon
1 tbsp white miso paste
2 tsp garlic powder
1 tsp onion powder
1/2 tsp smoked paprika
Salt to taste
Bread Crumb Topping Ingredients:
1/4-1/2 cup of bread crumbs (Use gluten free if desired)
2-4 tbsp nutritional yeast
2 tsp dry parsley
1 tbsp garlic powder
1/4 tsp salt
Add your carrot, potatoes, onion, and garlic to a medium sauce pan. Cover with water and bring the water to a boil. Reduce the temperature to medium and cook until the potatoes are soft, stirring occasionally.
Preheat the oven to 350°F
Drain the carrots, potatoes, onion, garlic, and transfer to a blender with 1/2 cup of water, and the remaining "cheese" sauce ingredients. Blend until smooth.
Cook your pasta following the directions on the box, then drain the pasta.
Add the cooked pasta to an oven safe pan (I used a 9x13 pan), add the "cheese" sauce and mix well. Combine the bread crump topping ingredients and sprinkle the mixture over the top. Use 1/2 cup of breadcrumbs if you want a thick crust, otherwise use 1/4 cup for a thinner breadcrumb layer.
Bake for 30 minutes, then broil for 2-3 minutes to brown the top.
Notes: Adding the bread crumb topping and baking it is completely optional. If you would prefer to just mix the "cheese" sauce with the pasta and serve, that is up to you. It's delicious either way.