Vegan Mac and Cheese
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 6
Ingredients
3 cup elbow shaped Macaroni, enriched 200 gram(s) Daiya Cheddar Style Shreds, 1/4 cup = 1 serving 45 g Country Crock Plant Butter with Olive oil (1tbsp = 14g) (by S_NABBIT) 1 cup Almond Milk, Silk, True Almond, unsweetened, original 1 oz Cashew - raw (18 kernels) (by REMY4227)
Soak cashews in hot water for 2 hrs prior to boiling pasta
Boil macaroni according to instructions
While macaroni is boiling, blend cashews in 1-2 cups water until creamy
Drain pasta
Melt daiya, butter and milk on med low heat, then add blended cashew and mix until smooth
Add optional seasonings (garlic powder, oregano, onion powder, smoked paprika, bacon bits, etc)
Bake at 375 for 20 min
Serving Size: Makes 6 pieces
Number of Servings: 6
Recipe submitted by SparkPeople user BES1122.
Boil macaroni according to instructions
While macaroni is boiling, blend cashews in 1-2 cups water until creamy
Drain pasta
Melt daiya, butter and milk on med low heat, then add blended cashew and mix until smooth
Add optional seasonings (garlic powder, oregano, onion powder, smoked paprika, bacon bits, etc)
Bake at 375 for 20 min
Serving Size: Makes 6 pieces
Number of Servings: 6
Recipe submitted by SparkPeople user BES1122.
Nutritional Info Amount Per Serving
- Calories: 291.1
- Total Fat: 16.1 g
- Cholesterol: 0.0 mg
- Sodium: 380.4 mg
- Total Carbs: 29.8 g
- Dietary Fiber: 2.4 g
- Protein: 5.4 g
Member Reviews