Try this Macaroni and Cheese, Vegan recipe, or contribute your own.
Suggest a better descriptionPreheat oven to 375 degrees. Throw pasta into a deep pot of boiling salted water. While pasta is cooking, blend all sauce ingredients (ingredients 2-11) in a blender or in a deep bowl with an immersion blender. Once pasta is almost tender, fully drain (don’t rinse). 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!) Mix breadcrumb toppings in a small bowl, then sprinkle over top of casserole. 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. 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). Serve!
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Serving Size: 1 Serving (855g) | ||
Recipe Makes: Servings | ||
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Calories: 2444 | ||
Calories from Fat: 1119 (46%) | ||
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Amt Per Serving | % DV | |
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Total Fat 124.3g | 166 % | |
Saturated Fat 20.1g | 101 % | |
Monounsaturated Fat 71.2g | ||
Polyunsanturated Fat 21.3g | ||
Cholesterol 286.2mg | 88 % | |
Sodium 185.2mg | 6 % | |
Potassium 1893.3mg | 50 % | |
Total Carbohydrate 269g | 79 % | |
Dietary Fiber 5.9g | 24 % | |
Sugars, other 263.1g | ||
Protein 76.2g | 109 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 2444
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