Baked Vegan Mac and Cheese Casserole
Author: Maria Gentry
Recipe type: Entree
Cuisine: American
Serves: 8 to 12 servings
- 1½ pounds pasta
- 1½ cups full-fat coconut milk (a little less than a 14-ounce can)
- 1½ cups nutritional yeast
- 12 ounces firm tofu (silken, if available)
- 1 cup vegetable oil (can sub another cooking oil of choice)
- 1 cup water
- ⅓ cup soy sauce
- 1 tablespoon garlic powder
- 1 tablespoon paprika
- 1 tablespoon salt
- 1 dollop mustard (optional)
- Preheat your oven to 350ºF.
- Boil water in a big pot and cook the pasta according to package directions.
- Add the coconut milk, nutritional yeast, tofu, oil, water, soy sauce, garlic powder, paprika, salt, and mustard to your blender. Process until smooth.
- Once the pasta is cooked, drain it, and put it in a baking pan.
- Pour the sauce from your blender over the pasta.
- Bake until the top of the pasta look slightly browned and crispy, about 15 minutes.
Recipe by Go Dairy Free at https://www.godairyfree.org/recipes/baked-vegan-mac-and-cheese
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