Plant-based alternatives are just as good if not better if you ask me. This Mac n Cheese with freshly steamed peas and sliced mushrooms is the perfect way to end any day. Baked with a thin layer of breadcrumbs, parsley, and Parmesan cheese till its brown and bubbling- you’ll be scooping till it’s all gone! Being able to have your favorite foods doesn’t have to end when you go vegan, which is why I am excited to share this delicious vegan mac!
Yields 3-5 servings
Ingredients
1/2 box Barilla Macaroni pasta, cooked
2 cups cashew milk
4 Tbsp. butter
1 Tbsp. King Arthur organic flour
1/3 cup nutritional yeast flakes
1-2 garlic cloves, minced
1/4 cup fresh parsley
1/2 cup baby Bella mushrooms
1 small onion, chopped
2/3 cup fresh peas, steamed
3/4 tsp. Vitacost Himalayan Fine Pink Salt
1/2 cup Panko breadcrumbs
1-2 Tbsp. melted butter
1 tsp. fresh parsley, chopped for breadcrumbs
1 Tbsp. Parmesan cheese, chopped
Directions
- In a pan on medium-high heat, add butter, onions, mushrooms, garlic, and sauté for 3-5 minutes. Add in the flour and stir for an additional 2 minutes.
- Slowly pour in the cashew milk, peas, and nutritional yeast. Whisk mixture until it is smooth and has thickened. Add the parsley and stir.
- Pour the cheese sauce over the pasta and mix.
- In a casserole dish, add the Maceroni and Cheese; topped with breadcrumb and butter mixture.
- Bake for 20 minutes or until top is golden brown.
- Serve with side of choice.
Chef’s tip: This would be great with bbq pulled jackfruit rolled in a spring roll wrap!
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