Description
A comforting, plant-based twist on classic mac and cheese with smoky flavor and creamy texture.
Ingredients
Scale
- 6 ounces macaroni (cooked according to package directions)
- 1/2 cup non-dairy sour cream (or yogurt or cream cheese)
- 1 teaspoon yellow miso (chickpea miso for soy-free)
- 2 teaspoons ketchup (or tomato paste)
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1/2 teaspoon salt
- 2 teaspoons all-purpose flour
- 1/2 teaspoon black pepper
- 1 teaspoon paprika
- 2 tablespoons nutritional yeast
- 3/4 cup warm non-dairy milk
- 1/4 cup vegan cheese (mix of cheddar and mozzarella or cheddar and vegan Parmesan)
- 1/2 – 3/4 cup breadcrumbs
- 1 tablespoon extra virgin olive oil
- 1 to 1 1/2 teaspoons smoked paprika
Instructions
- Preheat the oven to 400°F (205°C). Cook the pasta in a large pot of boiling water until just over al dente. Drain and rinse with room temperature water.
- In a saucepan, combine non-dairy sour cream, miso, ketchup, garlic powder, onion powder, salt, flour, black pepper, paprika, nutritional yeast, and warm non-dairy milk. Heat on medium, whisking until smooth.
- Fold in the cooked macaroni until fully coated in the sauce.
- In a small bowl, mix breadcrumbs, additional vegan cheese, onion powder, smoked paprika, and salt. Spread the mac and cheese into a baking dish, top with breadcrumb mixture, and bake for 20-25 minutes until golden brown.
Notes
For a creamier sauce, use an immersion blender. Store leftovers in an airtight container for up to 3 days.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 320
- Sugar: 3g
- Sodium: 600mg
- Fat: 15g
- Saturated Fat: 3g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 43g
- Fiber: 4g
- Protein: 10g
- Cholesterol: 0mg
Keywords: vegan mac and cheese, comfort food, plant-based recipe
