Simple Recipes for Every Day
Dairy Free Mac and Cheese
- Serves: 8
- Prep Time: 15 min
- Cook Time: 40 min
Ingredients
- 1½ pounds russet potatoes, peeled and cut into 2-inch pieces
- 16 ounces elbow pasta
- 2 cups chicken or veggie stock
- 2 cups vegan cheese shreds (we like Violife Mozzarella Shreds)
- ½ cup nutritional yeast
- 1 teaspoon garlic powder
- ½ teaspoon onion powder
- 1½ teaspoons kosher salt
- ¼ teaspoon turmeric
- ¼ teaspoon paprika
- 1½ teaspoons fresh lemon juice (from 1 lemon)
- ½ cup + 2 tablespoons vegan butter, melted
- ¾ cup panko bread crumbs
Ingredients
- 1½ pounds russet potatoes, peeled and cut into 2-inch pieces
- 16 ounces elbow pasta
- 2 cups chicken or veggie stock
- 2 cups vegan cheese shreds (we like Violife Mozzarella Shreds)
- ½ cup nutritional yeast
- 1 teaspoon garlic powder
- ½ teaspoon onion powder
- 1½ teaspoons kosher salt
- ¼ teaspoon turmeric
- ¼ teaspoon paprika
- 1½ teaspoons fresh lemon juice (from 1 lemon)
- ½ cup + 2 tablespoons vegan butter, melted
- ¾ cup panko bread crumbs
Method
Preheat the oven to 400°F with a rack in the center position.
Bring a large pot of salted water to a boil over high heat. Add the potatoes and return to a boil, then reduce the heat to medium-high and cook until the potatoes are very tender, 10-12 minutes. Drain and transfer the potatoes to the base of a high speed blender.
Meanwhile, bring a second large pot of salted water to a boil. Add the pasta to the water and cook until al dente according to the package instructions. Drain and transfer the pasta to a 9 x 13-inch baking dish.
Add the stock, cheese shreds, nutritional yeast, garlic powder, onion powder, salt, turmeric, paprika, lemon juice, and ½ cup of the melted vegan butter to the blender with the potatoes. Blend on high until smooth, 3-5 minutes. Pour the sauce over the cooked pasta and stir until combined.
In a small bowl, combine the remaining 2 tablespoons of melted vegan butter with the panko. Sprinkle the panko mixture evenly over the macaroni and cheese, bake for 20 minutes, or until the panko is golden and the vegan “cheese” sauce is bubbling. Serve immediately.