Project Description

A plant based “mac n cheese” with a super creamy rich sauce that is sure to please. The fun thing about this recipe it that is very versatile. You can add things like caramelized mushrooms and onions to jazz it up or sneak in some other veggies from the kids. You will notice when I talk or demo this recipe I call it Mac N Cheze. That is because there is no cheese in this dish, so saying Mac N Cheese just seemed silly now doesn’t it .

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Yummy Plant-Based Mac N Cheese

Mac N Cheese

This simple recipe is quick and easy any night of the week and can easily be a platform to build upon. Most of the ingredients are pantry staples or easily found at any super market. You can always make it more “cheesy” by adding more nutritional yeast in the sauce!

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STARTING GUIDE

  • Prep Time: 10 mins

  • Cooking Time: 20 mins

  • Total Time: 30 mins

  • Servings: 5-6

INGREDIENTS

  • 16 oz brown rice pasta (any type of pasta can be used)

  • 1 ⅓ cup gold potatoes peeled and chopped

  • ½ cup carrots chopped (can be peeled if desired)

  • 1 cup veggie cooking water reserved

  • ¼ cup coconut milk

  • ½ cup nutritional yeast

  • 4 teaspoons lemon juice

  • ½ teaspoon garlic granules (can be garlic powder too)

  • 1 cup panko bread crumbs toasted till golden in pan or oven (350° Oven for approx 10 minutes)

  • salt and pepper to taste (Himalayan pink salt and white pepper)

GUIDE / INSTRUCTIONS

  • Bring a large pot of water to a boil and add the chopped potatoes, onion and carrots (you will want to make sure the veggies are all chopped to about the same size so they cook evenly).

  • Cook for approx. 6-8 minutes till tender – exact cooking time will vary based on the size. Remove veg with slotted spoon and add to blender

  • Remove a cup of the cooking water a side aside – return the water to boil to cook the pasta.

  • Once water is boiling – cook the pasta according to package directions (if using brown rice pasta – it is best rinsed after cooked).

  • Meanwhile – add the other sauce ingredients to the blender with the cooked veg (cashews, coconut milk, nutritional yeast, lemon juice, garlic and start with ¾ cup of the cooking water).

  • Blend until smooth – if too thick add more water. Season with salt and pepper.

  • Pour as much sauce as desired over the cooked pasta (there may be extra sauce which can be used for so many other wonderful things!)

  • Top with toasted panko bread crumbs and enjoy!

TIPS & TRICKS FOR THIS RECIPE:

– There will most likely be some extra cheze sauce, you can use this extra sauce when reheating any leftover, as the pasta will likely absorb any sauce you store it with, or you could use it for pouring over roasted broccoli or adding some tomato and onions for a plant based queso dip.

– I like using the brown rice pasta as it is a whole grain and makes the dish gluten free also. Double threat! But you can use any type of pasta you have on hand. Pasta with ribs or lines in it will hold on to the sauce better.

– I make this all in one pot to save myself from doing too many dishes. But you can cook the veggies and pasta simultaneous to get done faster.

– I would not bake this mac n cheze recipe as it will dry out. This is way included the toasted panko breadcrumbs, because who does not love that crispy bite on the dish.

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