Sunday, February 27, 2011

Baked Mac N' Cheese

This is one of Kris' most requested recipes.  It's incredibly easy, and takes just 15 minutes to prep and 30 minutes to bake.

  • 1 Package Whole Wheat Pasta Shells (or your choice of pasta)
  • 1 Package Dairy Free Cheddar Style Shreds* 
  • 1 Cup Raw Cashews
  • 1 1/2 cups of water and 1/2 cube of Knorr's Vegetarian Vegetable Bouillon Cube (OR 1 1/2 cups Better Than Bouillon No Chicken Chicken Stock)
  • 2 Tablespoons of Italian Style Bread Crumbs (Check the label before purchasing Italian Style; most contain cheese!  We use Plain Bread Crumbs, and add garlic salt, onion salt, and Italian seasoning).
  • 2 Tablespoons melted non-dairy butter substitute, such as Earth Balance.


 If you are not using a high speed blender such as a Vitamix, soak your cashews overnight.
  1. Cook pasta according to package; drain.
  2. Blend cashews, water and bouillon in Vitamix for approximately 1 minute or until mixture is very smooth.
  3. Heat cheese substitute, cashew cream and vegetable stock in a saucepan over medium until all ingredients are melted together and smooth, stirring constantly.
  4. In baking dish, add pasta.  Mix in "cheese" mixture, then sprinkle with bread crumbs and melted "butter".
  5. Cover and bake at 350 degrees for 25 minutes.  Uncover and bake for an additional 5 minutes.  Remove from oven and let stand for 5 minutes.  Enjoy!!

*Suggested Cheese alternative brands: Daiya or Follow Your Heart.  If you are trying to avoid anything with dairy in it, please read the labels closely.  We recently discovered that the soy cheese brand we had been purchasing has casein in it, which is milk protein and therefore non vegan.

No comments:

Post a Comment