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Ready for an amazingly, easy, and healthy mac n cheese recipe? Perfect as a Thanksgiving side dish or anytime you are craving a creamy mac n cheese!
The key to making this dish is whisking the cheese sauce constantly! Don't stop until the cheese mixture has started to thicken up. If you leave the cheese sauce on the pan for too long it will start to burn.
You can use the cheese sauce on top of noodles as is or make it into a casserole for a different texture. Either way, you can't go wrong!
Print the recipe here:
Easy Plant-Based 'Mac n Cheese'
Ingredients:
1 – 16 oz package of whole-wheat noodles
Sauce:
2 cups nondairy milk (Unsweetened/Unflavored)
1/2 cup white beans
½ cup raw cashews (Or sub for adding in another ½ cup of white beans!)
6 tbsp nutritional yeast
2 tbsp white miso
2 tbsp garlic powder
2 tbsp onion powder
2 tsp apple cider vinegar
2 tsp lemon juice
6 tbsp tapioca starch (or corn starch)
1 roasted red bell pepper [We use roasted red bell pepper from a jar]
½ cup whole-wheat breadcrumbs [optional]
Directions:
Preheat Oven to 350 degrees.
Cook whole-wheat noodles as per directions.
Add to a casserole baking dish.
Add all sauce ingredients into a high-speed blender and blend until smooth.
Add blended sauce mixture into a medium-size saucepan and cook on medium-high for 3 -5 minutes stirring constantly until the mixture becomes stretchy.
Remove from heat.
Pour sauce mixture over whole-wheat noodles.
Sprinkle whole wheat breadcrumbs overtop noodles.
Bake for 15-20 minutes until brown.
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