You need to try this baked vegan mac and cheese that actually tastes good! It's picky eater approved and simple to make; you're going to love it!
Course Main Course
Cuisine American
Keyword carrots, cauliflower, pasta
Servings 8servings
Author Shawna Clapper
Equipment
food processor
stove & oven
Ingredients
'Cheese' Sauce
1cauliflower
2-3carrots
½cupnutritional yeast
1tspgarlic powder
½tsponion powder
¼tspblack pepper
⅓cupveggie broth
⅓cup water
Other
4cupselbow pasta
¼-½cupbreadcrumbs
apinchpaprika(optional)
Instructions
First, boil the cauliflower and carrots.
Add the rest of the 'cheese' sauce ingredients into a food processor and once the veggies are tender, drained, and slightly cool, add those to the food processor and blend with the other sauce ingredients.
Preheat the oven to 350°F
Cook the elbow pasta til tender, then drain.
Add the 'cheese' sauce to the pasta and stir well.
Pour the mac and 'cheese' into the baking dish(es), add the breadcrumbs and optional paprika.
Bake for 20-30 minutes or until the breadcrumbs are golden.
Let cool and enjoy!
Notes
*Feel free to use more or less breadcrumbs as you prefer.If you don't want to bake the mac and 'cheese', or only want to bake half of it and eat the other half without baking; feel free to do so.