Cheese-less Mac ‘n Cheese


Featured at SSU Nutrition Potluck (2/8/13) 


For the Mac

3 to 3 1/2 cups dry cut pasta (ex: macaroni, penne) (about 10 oz)

3/4 cup raw cashews (see “nutrition facts” link below for a nut-free version)

1/2 cup raw brazil nuts

3 tbsp freshly squeezed lemon juice

1 medium clove garlic

2 tsp arrowroot powder

1 tsp sea salt

1/2 tsp onion powder

1/4 tsp (rounded) dry mustard

1 cup water

1 1/2 cups milk of choice (preferably: unsweetened almond or soymilk)

2 tbsp extra-virgin olive oil

For breadcrumb topping:

3/4 to 1 1/4 cups dry whole-grain breadcrumbs (See “nutritional info” link below, for gluten-free option)

1/2 to 1 tbsp olive oil


  1. Preheat oven to 375 degrees.
  2. Throw pasta into a deep pot of boiling salted water.
  3. While pasta is cooking, blend all sauce ingredients (ingredients 2-11) in a blender or in a deep bowl with an immersion blender.
  4. Once pasta is almost tender, fully drain (don’t rinse).
  5. Mix noodles with sauce, and immediately pour into a lightly oiled 8 x 12” baking dish. (It will look like there is a lot of runny sauce – it will thicken up, trust the pasta!)
  6. Mix breadcrumb toppings in a small bowl, then sprinkle over top of casserole.
  7. Cover with foil and bake for 17-18 minutes. Then, remove foil cover and bake another 5-7 minutes or until topping is golden brown and crisped.Don’t overbake or sauce will get too thick.
  8. Remove from oven and place vegan macaroni and cheese casserole on a hot plate (rather than on top of oven, since residual heat from oven will continue to thicken the sauce).
  9. Serve!

Brought to you by Chocolate-covered Katie 


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