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SideChef
Recipes
Dairy-Free
Baked Mac and Cheese

11 INGREDIENTS • 3 STEPS • 30MINS

Baked Mac and Cheese

Recipe
3.8
6 ratings
North America's favourite comfort food, but made joyous-style (healthy), mac and cheese!
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Joyous Health
I'm Joy, the Founder of Joyous Health, a Certified Holistic Nutritionist, and a best-selling author. My recipes are designed to show you a fresh new approach to eating that will change the way you think about food and what you eat.
https://www.joyoushealth.com/
North America's favourite comfort food, but made joyous-style (healthy), mac and cheese!
30MINS
Total Time
$1.53
Cost Per Serving
Ingredients
Servings
4
us / metric
Raw Unsalted Cashews
1 cup
Raw Unsalted Cashews
Carrot
1/2 cup
Carrot, grated
Water
1 cup
Water, boiled
Nutritional Yeast
4 Tbsp
Nutritional Yeast
Dijon Mustard
2 Tbsp
Dijon Mustard
or grainy or smooth
Garlic
1 clove
Garlic, minced
Apple Cider Vinegar
1 tsp
Apple Cider Vinegar
Sea Salt
to taste
Sea Salt
Ground Black Pepper
to taste
Ground Black Pepper
Elbow Macaroni
2 cups
Elbow Macaroni
or Use gluten-free to make it healthier!
Red Onion
1/4
Red Onion, chopped
Nutrition Per Serving
VIEW ALL
Calories
392
Fat
14.8 g
Protein
13.7 g
Carbs
51.6 g
Add to plan
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Baked Mac and Cheese
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author_avatar
Joyous Health
I'm Joy, the Founder of Joyous Health, a Certified Holistic Nutritionist, and a best-selling author. My recipes are designed to show you a fresh new approach to eating that will change the way you think about food and what you eat.
https://www.joyoushealth.com/

Author's Notes

I love sprinkling it with hemp hearts for an added hit of protein and nuttiness.

You can also add freshly chopped tomatoes (probably 1-2) or half a can of whole tomatoes to this recipe.
Cooking InstructionsHide images
step 1
Preheat oven to 350 degrees F (180 degrees C). To prepare cheese sauce, in a blender or food processor combine Raw Unsalted Cashews (1 cup) and Carrot (1/2 cup) with Water (1 cup). Blend until smooth. Add Nutritional Yeast (4 Tbsp), Dijon Mustard (2 Tbsp), Garlic (1 clove), Apple Cider Vinegar (1 tsp), Sea Salt (to taste), and Ground Black Pepper (to taste) and puree until creamy. Set aside.
step 1 Preheat oven to 350 degrees F (180 degrees C). To prepare cheese sauce, in a blender or food processor combine Raw Unsalted Cashews (1 cup) and Carrot (1/2 cup) with Water (1 cup). Blend until smooth. Add Nutritional Yeast (4 Tbsp), Dijon Mustard (2 Tbsp), Garlic (1 clove), Apple Cider Vinegar (1 tsp), Sea Salt (to taste), and Ground Black Pepper (to taste) and puree until creamy. Set aside.
step 2
To prepare noodles, bring large pot of water to a boil. Add Elbow Macaroni (2 cups) and cook according to package instructions. Drain water. Place hot pasta back into pot and combine with cheese sauce. Add Red Onion (1/4) at this point.
step 2 To prepare noodles, bring large pot of water to a boil. Add Elbow Macaroni (2 cups) and cook according to package instructions. Drain water. Place hot pasta back into pot and combine with cheese sauce. Add Red Onion (1/4) at this point.
step 3
Pour into a medium size baking dish and bake uncovered for 15 minutes. Serve hot.
step 3 Pour into a medium size baking dish and bake uncovered for 15 minutes. Serve hot.
Tags
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Dairy-Free
American
Comfort Food
Back to School
Lunch
Healthy
Shellfish-Free
Kid-Friendly
Dinner
Vegan
Vegetarian
Game Day
Pasta
Vegetables
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