Vegan mac'n'cheese in the oven
Votes: 1
Time: 55 min.
Complexity: easily
Servings: 10
Complexity: easily
Servings: 10
Nutritional value per serving:
Calories 402, total fat 16 G., saturated fats 3 G., proteins 17 G., carbohydrates 52 G., fiber 5 G., cholesterol 5 mg, sodium 291 mg, sugar 4 G.
Calories 402, total fat 16 G., saturated fats 3 G., proteins 17 G., carbohydrates 52 G., fiber 5 G., cholesterol 5 mg, sodium 291 mg, sugar 4 G.
"Whether you're hosting vegan guests or trying to cut down on dairy, I guarantee this mac 'n' cheese version will be a hit with everyone. Nutritional yeast adds a cheesy flavor and, combined with ground mustard, creates a sauce that's almost like the real thing. And pumpkin puree adds just the right amount of cheesy flavor," shares Cardea Brown.
The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
Ingredients for the recipe:
- 450 g of pasta horns
- 1.5 cups raw cashews
- 1/4 cup nutritional yeast
- 1 teaspoon cornstarch
- 1 teaspoon garlic powder
- 0.5 tsp ground mustard
- 1 package (350 g) frozen pumpkin puree, thawed
- 1 tbsp. panko breadcrumbs
- 0.5 cup dairy-free Parmesan
- 1–2 tbsp. l. olive oil
- Special equipment: powerful blender
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Cooking the dish according to the recipe:
- Cook the pasta according to package directions. Drain and keep warm.
- Meanwhile, combine the cashews with enough boiling water to cover them in a medium bowl. Let sit for 10 minutes. Drain.
- Preheat oven to 200°C.
- Combine the soaked nuts, nutritional yeast, cornstarch, garlic powder, ground mustard, and 1.5 cups of water in a high-power blender. Blend until smooth, adding more water if necessary to achieve the desired consistency. Add the pumpkin puree and season with salt and pepper to taste.
- Place the cooked pasta and sauce in a lightly greased 9x13-inch baking dish. Combine the panko, Parmesan, and olive oil in a bowl. Sprinkle evenly over the pasta. Bake until the pasta is bubbly and the topping is golden brown, 20–25 minutes.
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