Baking Sheet Vegan Macaroni & Cheese – 2 Ways

May 19, 2014

We kissed & barked “Good-bye”

as The Chef left for vacation .. 3000+ miles of open road lay ahead

Vegan Sheet Pan Mac and Cheese 23-600x

Photo Credit: Pinterest

We decompress in our own ways .. do we not?

Alone with his thoughts .. a stash of cigars best smoked on a sunny days with the windows rolled down .. omelets with toast served in small town cafes .. random dive bars with decent Scotch .. nondescript hotel rooms .. movie theaters playing Godzilla on multiple screens

A road trip spanning 8 states .. to enjoy treasures such as kids .. boats .. railroad cars .. and abandoned sites whose pictures are found in magazines.

We miss him already ..

Vegan Mac and Cheese 24-600x

Photo Credit: Tumblr.com

.. though we're determined to hold down the fort. The puppies on guard for anyone looking shifty .. the kitties to keep bunnies & squirrels at bay

Me?

I have plenty to keep me occupied .. just beginning the journey toward a formal degree in holistic nutrition. After finishing the IBNFC Certified Nutrition Coach certification last month, I sought out a program to gain deeper knowledge, wanting an emphasis on the mind/body connection.

The International Organization for Nutritional Consultants proved a wealth of information .. leading me to apply & be accepted by Hawthorn University .. an accredited program in the US, offering classes online.

Hawthorn Books 1-600x

Big boxes filled with textbooks have arrived .. with titles that include Wellness, Vitamins & Minerals, The World's Healthiest Foods, The Human Body, Nutritional Science .. good stuff (!)

I'm hoping to finish in the next 18 months

(Much more to come .. )

Baking Sheet Vegan Macaroni & Cheese - 2 Ways - Two distinct Vegan and Gluten-free versions of this comfort food classic .. baked on a sheet pan to maximize the crunch to soft ratio

The day before he left .. he fired up the grill and stocked the fridge with my favorite protein for the week. I stayed by the stove .. feeling the urge to cook comfort food .. trying a couple of recipes I'd been curious about .. both offering their spin on Vegan Mac & Cheese

After the 8-week run & giving up dairy (for the most part) .. I've taken a much closer look at the alternatives .. started experimenting .. and have been pleasantly surprised.

The key here is .. neither pretend to be made with milk & cheese .. simply offering up creamy texture and rich flavor .. each in their own way.

One combines butternut squash, almond milk, & nutritional yeast .. along with Dijon & spices for deeper flavor. The other .. cashew & brazil nuts .. almond milk .. and spices.

Baking Sheet Vegan Macaroni & Cheese - 2 Ways - Two distinct Vegan and Gluten-free versions of this comfort food classic .. baked on a sheet pan to maximize the crunch to soft ratio

Both are worth trying .. they really are .. baked on a sheet pan .. to maximize the crunchy top-coat.

If you're a vegan .. these will taste pretty darn cheesy .. if you're a true cheese connoisseur .. you won't be fooled .. but will love them anyway.

Enjoy!

xoxo ..

ps:  If you're also eating gluten-free .. you'll want to accommodate with your brand of breadcrumbs. In addition .. our favorite brand of gluten-free pasta is Jovial

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~ Adapted from ohsheglows.com .. here

Vegan Mac and Cheese - With Butternut Squash & Nutritional Yeast
 
Prep time
Cook time
Total time
 
Author:
Serves: 6
Ingredients
  • 1 butternut squash .. OR 1½ cup canned butternut squash (** Note 1 - 1½ lb squash yields about 2 cups, cubed)
  • 1 Tbsp olive oil
  • 1 Tbsp coconut oil
  • ¾ cup unsweetened almond milk
  • 1 tbsp arrowroot powder
  • 6 Tbsp nutritional yeast (** or more to taste .. more = cheesier)
  • 3 tsp Dijon mustard
  • ¾ tsp garlic powder
  • ¾ tsp onion powder
  • ½ tsp smoked paprika
  • ¾ Tbsp fresh lemon juice
  • ½ tsp kosher salt (** or more to taste)
  • ¾ tsp ground black pepper (** or more to taste)
  • 1 10 oz package Jovial Pasta (** if you would like gluten-free) OR any pasta of your choice
  • 1 cup bread crumbs (** I make my own from Udi bread for a gluten-free version) OR any bread crumbs of your choice
Instructions
  1. Roast the Squash
  2. Preheat oven to 425F.
  3. Line a baking sheet with parchment paper. Slice the squash in half, remove seeds, and place the two haves onto the sheet. Drizzle with olive oil, along with a pinch each salt & pepper.
  4. Roast for 30-40 minutes, or until the squash is fork tender, flipping once about half way through.
  5. Let cool for at least 10 minutes.
  6. Cook the Pasta
  7. Cook pasta al-dente, according to package directions, drain
  8. Prepare the Cheese Sauce
  9. In a saucepan, over medium-low heat, add the coconut oil, almond milk and arrowroot powder, whisking until clumps are gone. Cook 1-2 minutes.
  10. Add to the saucepan the remaining ingredients (nutritional yeast, Dijon, garlic, lemon, pinch of salt & pepper) whisk continuously, until thickened (~ 5-7 minutes).
  11. To a food processor (or blender) .. add 1½ cups of the roasted squash, along with the thickened sauce, and process until smooth.
  12. Combine & Bake
  13. Combine the cooked pasta and desired amount of cheese sauce in a bowl.
  14. Line a jelly-roll pan (or baking sheet) with parchment paper. Spread the macaroni mixture over top. Scatter breadcrumbs evenly over top.
  15. Bake for 25 to 30 minutes, or until top is golden and the macaroni is bubbling.
  16. Let sit 10 minutes before serving
Notes
Nutritional Data by %
% Protein: 17
% Carbs: 62
% Fat: 12

** If you have extra cheese sauce .. it stores beautifully in the fridge for up to a week and can be used as a dip or drizzled on top of other roasted veggies, or in wraps.
Nutrition Information
Serving size: ¼ Total Recipe Calories: 270 Fat: 3.98 Carbohydrates: 42.04 Sugar: 18.83 Protein: 11.54
 

~ Adapted from plantpoweredkitchen.com .. here 

Vegan Macaroni & Cheese - With Nuts & Almond Milk
 
Prep time
Cook time
Total time
 
Author:
Serves: 8
Ingredients
  • Sauce:
  • ¾ cup raw cashews, (soaked in water for 3-4 hours, to soften)
  • ½ cup raw brazil nuts, (soaked in water for 3-4 hours, to soften)
  • 3 Tbsp freshly squeezed lemon juice
  • 2 medium clove garlic
  • 2 tsp arrowroot powder
  • 1 tsp sea salt
  • ¾ tsp onion powder
  • ½ tsp smoked paprika
  • ¾ tsp dry mustard
  • ½ cup water
  • 2 cups almond milk
  • 2 tbsp extra-virgin olive oil
  • ½ tsp kosher salt (** or more to taste)
  • ¾ tsp ground black pepper (** or more to taste)
  • 1 10 oz package Jovial Pasta (** if you would like gluten-free) OR any pasta of your choice
  • 1 cup bread crumbs (** I make my own from Udi bread for a gluten-free version) OR any bread crumbs of your choice
Instructions
  1. Cook the Pasta
  2. Cook pasta al-dente, according to package directions, drain
  3. Prepare the Cheese Sauce
  4. In a food processor (or blender), add all of the sauce ingredients and process until smooth
  5. Combine & Bake
  6. Pre-heat oven to 425
  7. Combine the cooked pasta and desired amount of cheese sauce in a bowl.
  8. Line a jelly-roll pan (or baking sheet) with parchment paper. Spread the macaroni mixture over top. Scatter breadcrumbs evenly over top.
  9. Bake for 25 to 30 minutes, or until top is golden and the macaroni is bubbling.
  10. Let sit 10 minutes before serving
Notes
Nutritional Data by %
% Protein: 12
% Carbs: 32
% Fat: 53
Nutrition Information
Serving size: ⅛ Total Recipe Calories: 324 Fat: 20.4 Carbohydrates: 27.66 Sugar: 1.38 Protein: 10.14

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2 Comments

  • Reply Annie @Maebells May 19, 2014 at 10:27 am

    I have never thought to bake it on a cookie sheet instead of a casserole dish. What a great idea! Pinning!

    • Reply sexyveggie May 19, 2014 at 2:27 pm

      Thanks Annie!

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