RECIPE: Baked White Mac and Cheese
Guaranteed to evoke nostalgia, this macaroni and cheese recipe has a vegan twist and is topped with pecans and breadcrumbs.
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By
Brianna Goebel
This baked white mac and cheese comes from Southern Vegan: Delicious Down-Home Recipes for Your Plant-Based Diet by Lauren Hartmann (Page Street Publishing Co., 2020). Enjoy!
Baked White Mac and Cheese
This vegan mac and cheese is topped with pecans and breadcrumbs. Yum!
Equipment
- 1 Blender
Ingredients
- 1 lb. elbow or shell macaroni
- 1 cup raw cashews soaked
- 1 cup non-dairy milk
- 1 15-oz. block firm tofu
- ¼ cup nutritional yeast
- 1 tsp Dijon mustard
- 1 tsp tahini
- 1 tsp fresh lemon juice
- ½ tsp garlic powder
- ¼ tsp ground nutmeg
- 1 tsp salt
- ½ tsp black pepper
- 1 cup finely chopped roasted pecans
- 1 cup panko breadcrumbs
- 2 tbsp olive oil
Instructions
- Preheat the oven to 375°F (191°C).
- Cook the macaroni according to package directions.
- While the macaroni is cooking, drain the soaked cashews and add them and the milk to a blender.
- Squeeze the tofu with your hands, removing as much moisture as possible. Add the tofu to the blender.
- Add the nutritional yeast, mustard, tahini, lemon juice, garlic powder, nutmeg, salt, and black pepper to the blender. Blend on high for 2 to 3 minutes, scraping down the sides of the blender as needed, until the sauce is totally smooth. (If you are having a hard time blending the sauce, add a few splashes of milk until it is blending easily.) Set the sauce aside.
- When the macaroni is done, drain it and return it to the pot.
- Pour all of the cheese sauce into the pot with the macaroni and stir to combine. Taste and adjust the seasonings.
- Pour the macaroni and cheese into a 13-by-9-inch (30-by-23-centimeter) baking dish. Smooth out the macaroni evenly.
- In a small bowl, combine the pecans, breadcrumbs, and oil. Toss to coat the pecans and breadcrumbs in the oil
- Top the macaroni and cheese with the pecans and breadcrumbs. Bake for 10 to 15 minutes, or until the topping is crispy and brown,
Notes
Reprinted with permission from Southern Vegan by Lauren Hartmann. Page Street Publishing Co. 2020. Photo credit: Julie Grace & Lauren Hartmann.
Nutrition
Calories: 511kcalCarbohydrates: 58gProtein: 19gFat: 24gSaturated Fat: 3gPolyunsaturated Fat: 7gMonounsaturated Fat: 12gSodium: 375mgPotassium: 376mgFiber: 5gSugar: 4gVitamin A: 125IUVitamin C: 3mgCalcium: 146mgIron: 3mg
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Brianna Goebel
Brianna is StyleBlueprint’s Associate Editor and Sponsored Content Manager. She is an avid fan of iced coffee and spends her free time reading romance novels.