No-Boil Vegan Mac’n Cheese
Ingredients
- 2 tbsp vegan butter
- 1 lb uncooked pasta (macaroni or other small shape)
- 7oz vegan cheddar, shreds or slices
- 1 tsp salt
- 1 tsp garlic powder
- 1/2 tsp mustard powder
- 1/2 tsp smoked paprika, or to taste
- instructions
- notes
Preparation
Preheat the oven to 375 ºf
Add the vegan butter to a 3 to 4 quart baking dish or 9x13-inch baking dish and place in the oven to melt
Remove once melted and spread the melted butter to coat the pan
Put the uncooked macaroni into the dish and mix in the cheese, salt, garlic powder, and mustard powder to evenly distribute
If using slices of cheese tear or chop before adding
If making homemade cashew milk, blend the cashews and 5 cups of water until smooth (see note)
Pour in the homemade cashew milk (or store bought plant milk and water) and gently stir to combine
Cover the pan with a lid, aluminum foil, or an overturned baking sheet that's large enough to cover the dish and trap the steam
Bake for 40 min, stirring halfway through
Check a noodle for doneness, it should be tender at this point, if not continue to cook until it is tender
Uncover the baking dish, sprinkle smoked paprika over top, and bake an additional 5-20 minutes until the top gets crispy to your liking
Let cool for a few minutes before serving!
Notes
You can use a homemade cashew milk or store bought plant milk to make this
Cashew milk makes for an even creamier pasta
If using homemade cashew milk: blend 1
Cups raw cashews with 5 cups of water
If not using a high powered blender, soften the cashews in water before blending
Soak cashews in cold water for 2 hours, or boil for 15 minutes, then drain, rinse, & use cashews
If using store bought milk, my preferences are oat milk or soy milk
Choose a plain and unsweetened or low in added sugar milk
Use 4 1/2 cup of store bought milk and 1 1/2 cups of water
Recipe as posted on thecuriouschickpea
Com, courtesy of @thecuriouschickpea]