Tuesday, May 1, 2007

MacUncheeze Casserole

Once again, I am trying to recreate a dear love of mine. Macaroni and Cheese. I have tried many recipes. This one is a mixture of ideas from all of those. I think it came out pretty good.

I love me some mac and cheese!

Baked Mac and cheese always seems to taste just a bit better then the one pot stuff!

MacUncheeze Casserole

For the Sauce:
2 cups soy creamer (I use Silk)
1/2 cup Nutritional Yeast
1 tbsp tahini paste
2 tbsp mellow white miso
1 tbsp onion powder
1 tbsp garlic powder
1 tbsp ground mustard
2 tbsp cornstarch
1/2 cup finely ground raw cashews

Sauce Directions:
Put all sauce ingredients into a blender and blend until very smooth. Pour into a saucepot and heat on medium heat, stirring constantly until it thickens

Other Ingredients:
1 lb pasta, prepared as directed in salted water
1/4 cup vegan margarine (I like Earth Balance)
1/4 cup Nutritional Yeast
1/4 cup finely ground raw cashews
a pinch of paprika
salt and pepper to taste

Preheat oven to 350 degrees. Mix prepared and drained pasta with margarine until melted. Add prepared sauce, sprinkle in a pinch of paprika. Pour pasta into a 9x12 casserole and sprinkle the top with the nutritional yeast, cashews, salt and fresh cracked pepper to taste. Bake at 350 for 15-20 minutes or until the top is golden and crispy. Remove from the oven and let sit a few minutes before serving.

Yield: 10 servings


  1. Hi Joni! How many can this recipe serve? I just want enough for about three:)

  2. It makes 8 servings, so if you half the recipe you should be good to go, but if you make the whole thing, you'll have yummy leftovers!

  3. Bad news! I really wanted to make this tomorrow morning for lunch with my two best friends, one open-minded omnivore and the other an animal loving, lacto-ovo but temporarily bedridden vegetarian.

    I'm missing of a few ingredients: the mellow white miso, the raw cashews and ground mustard. I have no idea if I can still make some amazing mac and cheese casserole...

    I only have reddish miso(I know it's saltier than white), roasted salted cashews and wholegrain mustard in a bottle(the dressing). HELP!!

  4. Okay I got it. I think I can replace the cashews and mustard successfully. I'm just worried about the miso. And the tahini.

    I just ran outta tahini. I have tahini sauce, medium thick. (tahini, water, lemon juice, salt, dash of cumin). I was thinking of 2 tsp sauce + 1 tsp sesame oil for 1 tbsp tahini...is that okay?

    And maybe for 2 tbsp white miso I use 1 1/3 to 1 1/2 tbsp red miso? It's saltier, and I'm also afraid it'll destroy the colour of my sauce..

  5. Sigh..i halved the recipe but mine came out all hard and dry like the sauce evaporated, and half the pasta stuck together, hardened. Am I supposed to bake covered? I baked it open at 180 degrees celsius, 350F. Or maybe I baked too long..

  6. Mustard...so sorry it dodn't work out for you. I bake mine uncovered at 350 for about 15 minutes, but since you halved the recipe, maybe it was too long.

    The red miso should've been okay and it would have made the sauce even more orange, the salted cashews probably would've been fine too, just more salty and a little less creamy. The mustard would've been okay, but use a little less, since its stronger than mustard powder and has vinegar.

  7. Hi joni, do you have the nutritional info for this recipe? I wanted to cut out the margarine, but I'm not sure what'll happen if I do.

  8. Servings Per Recipe: 10
    Amount Per Serving
    Calories: 276.8
    Total Fat: 15.0 g
    Cholesterol: 15.0 mg
    Sodium: 192.6 mg
    Total Carbs: 26.3 g
    Dietary Fiber: 3.3 g
    Protein: 10.1 g

    You can probably cut out the marge...add a little extra creamer/soymilk so it doesn't dry out.

  9. Thanks! Does that info include the marg?

    I made a recipe from fat free vegan, I think there was too much turmeric and wasn't exactly cheesy enough for me. I liked yours better!

    What do the ground cashews do?

  10. mustard...yes, that nutritional info includes the margarine...the cashews give the sauce a creamy, cheezy texture.

  11. Oh...that's what the other recipe didn't call for..okay I got it. Is it okay if I just make mac n cheese without the baking? I may just want a quick easy lunch.

  12. Wait a minute...the nutritional info includes the pasta, right? OR is it just the sauce?

  13. That nutr info includes the pasta, and yes you can make it without baking, you just won't get that crunchy crust on top. There is a website www.sparkrecipes.com that has a recipe calculator that you can input any ingredients and it will calculate the nutr. info for you.

  14. So excited to test out this recipe. I've been reluctant to do nut sauces since the fat content is high and also it can be pricy but today is the day. I'm testing this recipe out on my family and hoping it goes well. I've prepped it and it's waiting to go in the oven tonight for dinner. I'll be writing about it on my blog so others can find your recipe too. Thanks for the recipe, it smells wonderful so far! Mmmm


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All recipes written by me, Joni Marie Newman, unless otherwise noted. Please feel free to refer to or link back to any of my recipes, but please ask for permission, or remember to give credit when reprinting recipes in their entirety. I do provide links to affiliate programs (such as Amazon) in which I receive a small commission for items purchased. I do not provide paid reviews. All reviews done on products or books are of my own unsolicited opinion. On occasion I may receive a book or product to review. I will note when this is the case, but rest assured, it will not affect the authenticity of my review. Thanks!--Joni