Rating: 4 stars
109 Ratings
  • 5 star values: 55
  • 4 star values: 23
  • 3 star values: 10
  • 2 star values: 9
  • 1 star values: 12

A vegan version of macaroni and cheese, sure to please the whole family.

Recipe Summary

cook:
45 mins
additional:
15 mins
total:
1 hr 15 mins
prep:
15 mins
Servings:
4
Yield:
4 servings
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Ingredients

4
Original recipe yields 4 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 350 degrees F (175 degrees C).

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  • Bring a large pot of lightly salted water to a boil. Add macaroni, and cook for 8 to 10 minutes or until al dente; drain. Transfer to a medium baking dish.

  • Heat vegetable oil in a medium saucepan over medium heat. Stir in onion, and cook until tender and lightly browned. Gently mix with the macaroni.

  • In a blender or food processor, mix cashews, lemon juice, water, and salt. Gradually blend in canola oil, roasted red peppers, nutritional yeast, garlic powder, and onion powder. Blend until smooth. Thoroughly mix with the macaroni and onions.

  • Bake 45 minutes in the preheated oven, until lightly browned. Cool 10 to 15 minutes before serving.

Nutrition Facts

648 calories; protein 16.5g; carbohydrates 61.6g; fat 39.2g; sodium 329.3mg. Full Nutrition
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