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Ultimate Vegan Baked Mac and Cheese

Yup, it's Vegan
  • 95 minutes
  • Serves 6

INGREDIENTS

1

large red bell pepper

1

head of garlic

1

small yellow onion ((115g))

3

medium red potatoes ((400g))

3/4 cup

raw cashews (soaked in water overnight or in boiling hot water for 1 hour)

1/2 tsp

paprika ((regular, not smoked))

1/4 tsp

ground turmeric ((optional, for color))

1

and 1/2 tbsp white or yellow miso

2 tbsp

nutritional yeast ((plus more to taste))

1 tbsp

olive oil ((optional, but recommended, for texture))

1 tsp

freshly-squeezed lemon juice ((plus more to taste))

3/4 tsp

salt ((or to taste; you may want to reduce if omitting the oil))

16 oz

. pasta of choice ((see notes if using gluten-free))

olive oil

1/4 cup

sliced sundried tomatoes ((optional, as a mix-in))

1/4 cup

Panko-style breadcrumbs ((gluten-free if needed))

1/4 cup

almond flour ((or use another flour))

1/4 cup

finely-chopped fresh parsley ((optional))

1/4 tsp

garlic powder

1/4 tsp

salt

1/8 tsp

ground white or black pepper

1/2 tbsp

nutritional yeast