Baked Vegan Mac and Cheese Casserole

This recipe for baked vegan mac and cheese is a “savory” entry in our March Recipe Madness Contest, created and submitted by Maria Gentry. To qualify, the recipe contains 8 ingredients or less, but includes Culinary Coconut Milk by So Delicious Dairy Free.

Maria says, “This is a hearty, savory and yummy vegan mac and “cheese” using So Delicious Culinary Coconut Milk.” Culinary Coconut Milk is like full-fat canned coconut milk, but in aseptic packages and without all of the additives!

For more details about the recipe contest, see this post: https://www.godairyfree.org/news/march-recipe-madness-contest

Special Diet Notes & Options: Baked Vegan Mac and Cheese

By ingredients, this recipe is dairy-free / non-dairy, nut-free, peanut-free, vegan, and vegetarian.

For gluten-free baked vegan mac and cheese, use your favorite gluten-free pasta and substitute wheat-free tamari for the soy sauce.

Baked Vegan Mac and Cheese Casserole

 

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Prep time

10 mins

Cook time

25 mins

Total time

35 mins

 

Author: Maria Gentry

Serves: 8-12

Ingredients

• 1½ pounds pasta
• 1½ cups So Delicious Dairy Free Original Culinary Coconut Milk
• 1½ cups nutritional yeast
• 1 cup vegetable oil
• 1 cup water
• ⅓ cup soy sauce
• 12 ounces firm tofu
• 1 tablespoon garlic powder
• 1 tablespoon paprika
• 1 tablespoon salt
• 1 dollop mustard (optional)

Instructions

1. Preheat oven to 350ºF. Boil water in a big pot and cook pasta according to package directions.
2. Add all of the ingredients (except pasta) in a blender and process until smooth. Once pasta is cooked, drain and put it in the baking pan.
3. Pour ingredients from blender over the pasta.
4. Bake until the top of the pasta look slightly browned and crispy, about 15 minutes.

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