Macaroni and “Cheese” Bake

Recipe by vegnews.comCourse: DinnerCuisine: AmericanDifficulty: Medium
Servings

4

servings
Prep time

15

minutes
Cooking time

30

minutes

Ingredients

  • 250 g macaroni noodles

  • 1 c potatoes, chopped

  • ¼ c carrots, chopped

  • 1/3 c onion, chopped

  • 1 c water

  • 1/3 c non-dairy buttery spread

  • ¼ c unsalted cashews

  • 2 tsp salt

  • 1 tbsp lemon juice

  • ¼ tsp black pepper

  • Handful of breadcrumbs

Directions

  • Handful of breadcrumbs
  • Cook macaroni according to package directions.
  • Combine potatoes, carrots, onion, and water in a small saucepan, cover, and bring to a boil.
  • Simmer for just a few minutes until vegetables are soft.
  • In a blender, combine vegetable mixture with buttery spread, cashews, salt, mustard, lemon juice, and pepper.
  • Blend thoroughly, leaving part of the blender lid open to vent the steam.
  • Combine this sauce with the cooked macaroni, and spread in a rectangular baking pan.
  • Top with breadcrumbs. Bake for 30 minutes.
  • You could also try topping with grated vegan cheese. See our dairy alternatives page for cheese options.

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