Vegan Baked Mac and Cheese
This Vegan Baked Mac and Cheese is nut-free! It's so good!
Servings: 8 Servings
- 2 cups potatoes peeled and chopped
- 2 cups carrots chopped
- 3 cups spinach fresh
- 1 pound pasta
- 1/4 cup nutritional yeast
- 2 tbsp lemon juice
- 2.5 tsp garlic minced
- 1/4 tsp onion powder
- 1/4 tsp paprika
- 1 tsp sea salt
- 1/2 cup non-dairy milk unsweetened - we like oat milk!
- 2 medium tomatoes sliced thinly (we used 1 large beefsteak tomato)
- 1/2 cup breadcrumbs
- 1.5 tsp italian seasoning
- 1 tbsp vegan butter melted
Cook pasta according to package, and then drain and set aside. While pasta is cooking, in a separate pot boil potatoes and carrots together. Boil until tender, about 10 minutes.
Preheat oven to 375 degrees.
In food processor or blender add potatoes, carrots, 2 tbsp nutritional yeast, 2 tbsp lemon juice, 2.5 tsp minced garlic, 1/4 tsp onion powder, 1/4 tsp paprika, 1 tsp sea salt, and 1/2 cup non-dairy unsweetened milk. Process or blend until as smooth as possible, it can take 5 minutes or so. In a large pot or bowl (we used the pot we cooked the pasta in) combine pasta, spinach, and cheesy sauce. Stir it up til it's mixed well. Dump the mac and cheese into a baking dish. Spread it evenly. In a small/medium bowl add 1/2 cup breadcrumbs, 1 tbsp melted butter, and 1.5 tsp italian seasoning. Stir well with a fork.
Cover the top of the mac and cheese with slices of tomato. Then sprinkle breadcrumbs on the top.
Bake uncovered at 375 degrees for 20-30 minutes, until the breadcrumbs brown.
We found this wonderful recipe at DoraDaily.com. We thank her so much for sharing her amazing recipe with us!