Vegan Baked Mac and Cheese (oil free, wfpb)
Craving a slice of comfort cuisine? Look no further than this vegan-friendly mac and cheese! Inspired by the classic American dish, it's ooey gooey cheesy goodness without any dairy. Super easy to make—ready in just minutes—you'll be amazed at how much flavor is packed into every bite. The breadcrumbs give it an extra crunch while still providing all that creamy deliciousness you remember from your childhood days. So grab some noodles and get ready to experience guilt free indulgence!
Servings 6
Calories 769kcal
Equipment
Ingredients
- 16 oz 500g elbow macaroni, cooked
- 4 cups 1l almond milk
- 1 ⅓ cup 330ml mac and cheese mix
Topping:
- 3 slices whole grain bread or 1 ½ cup bread crumbs
- 4 tablespoon Aquafaba
- ½ cup 40g Parmesan Cheese vegan
- ¼ teaspoon smoked paprika
Instructions
- Get the oven ready and preheat it to a sizzling 400 °F (200 °C). Cook the pasta like you mean it; al dente, per package instructions. In your trusty measuring cup, scoop 1 ⅓ of Mac'n Cheese mix, then add 4 cups of almond milk. After that, make sure to fold in cooked pasta into this cheesy sauce before putting everything into an inviting casserole dish!
- As if things couldn't get any better-now we're getting crumbs involved - toast some bread slices until they are crisp enough for nibbling.
- Chop these up real small and blend them with Aquafaba, Parmesan cheese & smoked paprika powder – no margarine (buttery breadcrumbs) required here! Sprinkle this crunchy topping over those creamy noodles before baking off their masterpiece in the hot oven for about 15-20 minutes until golden brown – dinner is served!
Notes
More Tips and Tricks in the Post above.
Nutrition
Serving: 1g | Calories: 769kcal | Carbohydrates: 133g | Protein: 31g | Fat: 11g | Saturated Fat: 5g | Polyunsaturated Fat: 5g | Cholesterol: 21mg | Sodium: 406mg | Fiber: 8g | Sugar: 12g