Recipe: Baked Mac and Cheese (Vegetarian)

Here lies the easiest recipe I’ve ever posted on Bummed Out Baker.

Alright, people. There are a few ways you can swing this recipe. You either use mac and cheese from a box (vegan or vegetarian) or make your own. I had a bunch of leftover cheese sauce so I threw some cooked macaroni in it, topped it with this incredible crumble, and bam. V easy, v delicious.

I don’t have kids but I suppose this would be a hit with a typical American kid OR at some kind of potluck situation. OR for a Billy Madison watch party on a week night, or something. It’s basically good for anything.

Ingredients

Mac and cheese

Mac and cheese prepared from a box OR cooked macaroni covered in homemade cheese sauce with secret vegetables.

Topping

3 bread slices
2 T organic Earth Balance
1 garlic clove

before

Instructions

  1. Preheat oven to 400°F.
  2. Make mac and cheese and pour into pie dish.
  3. Add bread, butter, and garlic to blender and blend until crumbs.
  4. Evenly distribute crumbles over the mac and cheese.
  5. Bake for 20 minutes, remove from oven, and serve.
after

Related on Bummed Out Baker:
Recipe: Twice-Baked Potato Skins with Cheese Sauce
Recipe: Cauliflower Queso
Recipe: Cashew Ricotta


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Recipe: Cashew Ricotta

In past I’ve made ricotta-like recipes with tofu, but I know not everyone wants to eat the ‘fu. So, here’s some incredibly simple, no-tofu, vegan ricotta.

Ingredients

2 c cashews*
1/2 lemon, juiced
2 T nutritional yeast
1 1/2 t sea salt
1/2 t garlic powder
3/4 c water

*Find out how I afford all these dang organic cashews here.

Instructions

  1. In a bowl, cover cashews in boiling hot water and let soak for one hour.
  2. Drain cashews and put in food processor or blender.
  3. Add all other ingredients and blend until smooth and creamy.

That’s it! Pipe some cashew ricotta into stuffed mushrooms, dollop it into a quiche, or layer it into lasagna. Guess what? Next week I bring you lasagna.

Refrigerate in an airtight container and use within one week.


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