Baked Vegan Mac & Cheese
Cook Time: 45-50 MINUTES
Serves: 5-6 PEOPLE
INGREDIENTS: 13
Ingredients
- 1 box (10 oz.) Banza Brown Rice elbows
- 1 block (16 oz) silken tofu
- 1 cup unsweetened soy milk (or other high-protein plant milk)
- ¼ cup nutritional yeast (2-3 extra tbsp optional for added cheesiness)
- 2 ½ tbsp lemon juice
- 2 ½ tbsp miso paste
- 1 tsp garlic powder
- ½ tsp onion powder
- 1 tsp dijon mustard
- Optional: Pinch of nutmeg
- 2 tbsp olive oil
- ¼ cup raw cashews
- Salt and pepper to taste
- 1 ½ cups gluten free breadcrumbs (optional: tossed with olive oil, smoked paprika, garlic powder, and salt to taste)
- Optional: almond parmesan
- ¾ cups raw almonds
- 3 tbsp nutritional yeast
- ½ tsp garlic powder
- ½ tsp salt
- Freshly chopped parsley for garnish
Directions
- Prepare Ingredients: Bring a medium pot of water to a boil. Preheat the oven to 375°F. Combine silken tofu, soy milk, nutritional yeast, lemon juice, miso paste, dijon mustard, olive oil, raw cashews, garlic powder and onion powder in a blender and blend until sauce is smooth and creamy. Season with salt and pepper to taste. Optional to add a pinch of nutmeg.
- Cook Banza: add Banza Brown Rice elbows to boiling water and cook according to package directions.
- Make Toppings (optional for added flavor): Mix gluten free breadcrumbs with olive oil, paprika, garlic powder, and salt in a bowl until breadcrumbs are well-coated. In a food processor, pulse together raw or blanched almonds, nutritional yeast, garlic powder and salt until the mixture is coarse for optional almond parmesan. Do not over-blend.
- Finish Baked Mac & Cheese: Combine the cheese sauce with Banza Brown Rice elbows until pasta is well-coated. Add into a 9x9 oven-safe greased dish and top with breadcrumbs. If using, top with almond parmesan. Cover with aluminum foil and bake at 375°F for 15 minutes. Uncover and cook for an additional 10-15 minutes. Optional to broil for 2-3 minutes. Garnish with chopped parsley and enjoy!
