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    You are at:Home»Dairy-Free Recipes»Vegan Macaroni and Cheese Casserole that’s Rich and Creamy

    Vegan Macaroni and Cheese Casserole that’s Rich and Creamy

    0
    By Alisa Fleming on May 8, 2006 Dairy-Free Recipes, Entrees, Pasta

    Who doesn’t swoon over creamy macaroni & cheese casserole with that golden, bubbly top? This baked macaroni and cheese is ultra rich and full of cheesy flavor. BUT it’s made without any cheese substitutes! It’s a from-scratch recipe that keeps it real with a roux-based dairy-free sauce and all the right seasonings.

    Unlike many other cheesy recipes, this one doesn’t contain any lemon or vinegar. So it has more of a savory “cheese” flavor without the tang. It was originally shared with us by PETA back in 2006, but we’ve given the post a big update!

    Vegan Mac and Cheese Casserole - Rich, Creamy, and Made without Cheese Substitutes! Dairy-free and nut-free.

    Special Diet Notes: Vegan Macaroni and Cheese Casserole

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

    Creamy Vegan Macaroni and Cheese Casserole
     
    Print
    Prep time
    5 mins
    Cook time
    30 mins
    Total time
    35 mins
     
    This easy dish starts with a roux, but piles on seasonings and extra richness for more depth of flavor without the need for a cheese substitute.
    Author: adapted from PETA
    Recipe type: Entree
    Cuisine: American
    Serves: 5 servings
    Ingredients
    • 3½ cups dry macaroni
    • ½ cup dairy-free buttery spread
    • ½ cup all-purpose flour
    • 3½ cups boiling water
    • 2 tablespoons soy sauce
    • 1½ teaspoons garlic powder
    • ½ to 2 teaspoons salt, to taste
    • 1 cup nutritional yeast flakes
    • ¼ cup oil
    • Paprika or smoked paprika, for topping (optional)
    Instructions
    1. Preheat your oven to 350°F.
    2. Cook the macaroni according to the package directions.
    3. While the macaroni is cooking, melt the buttery spread in a medium saucepan over low heat. Whisk in the flour.
    4. Continue whisking over medium heat until smooth and bubbly, about 1 minute.
    5. Whisk in the boiling water, soy sauce, garlic powder, and ½ teaspoon salt. Continue whisking until the sauce is smooth, thick, and bubbling. Whisk in the nutritional yeast and oil. Taste and add more salt, as needed.
    6. Mix ¾ of the sauce with the noodles and transfer to a casserole dish. Even the noodles out, and evenly cover with the remaining sauce. Sprinkle with paprika, if desired.
    7. Bake for 15 minutes, then broil the top for a few minutes, until browned.
    3.5.3229

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    Alisa Fleming
    • Website

    Alisa is the founder of GoDairyFree.org, Food Editor for Allergic Living magazine, and author of the best-selling dairy-free book, Go Dairy Free: The Guide and Cookbook for Milk Allergies, Lactose Intolerance, and Casein-Free Living, and the new cookbook, Eat Dairy Free: Your Essential Cookbook for Everyday Meals, Snacks, and Sweets. Alisa is also a professional recipe creator and product ambassador for the natural food industry.

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