Healthy Baked Mac and Cheese (Dairy-Free)

Baked mac and cheese in a white baking dish with crispy topping and fresh herbs

Healthy Baked Mac and Cheese (Dairy-Free)

Creamy baked pasta with a protein rich red lentil sauce, mushrooms and a golden breadcrumb topping. Comforting, simple and perfect for sharing.

Author Sarah Cobacho (plantbaes.com)

PREP TIME20

COOK TIME45

TOTAL TIME1 5

Servings 10

Course Main

Cuisine Plant-Based

Keyword carrot, cashews, Easy Dinner, garlic, high-protein pasta, lemon, lentil pasta bake, mushroom, nutritional yeast, onions, parsley, pasta, red lentils, soy milk

Ingredients

Pasta and Mushrooms

16 oz dry small pasta wholemeal preferred
7 oz shiitake mushrooms
1 tbsp low sodium tamari
1 tbsp truffle oil
1.5 cups breadcrumbs
¼ cup fresh parsley finely chopped

Sauce

½ cup dry split red lentils
2 yellow onions quartered
2 carrots peeled and chopped
½ cup raw cashews
2 cups dairy-free milk soy recommended
1.5 tbsp tapioca flour
½ cup nutritional yeast
1 tsp sweet paprika
1 tbsp low sodium vegetable stock powder
2 tsp garlic powder
2 tbsp gochujang paste
2 tbsp lemon juice
1 tbsp truffle oil
sea salt flakes to taste
freshly cracked black pepper to taste

Instructions

Prepare the sauce: Rinse the lentils until the water runs clear.
Add the onions, carrots, cashews, and lentils to a large pot of salted water. Bring to a boil and cook for about 15 minutes, or until the carrots are fork-tender. Drain and set aside.
Transfer the cooked vegetables, cashews, and lentils to a large blender. Add the soy milk, tapioca flour, nutritional yeast, paprika, vegetable stock powder, garlic powder, gochujang, lemon juice, truffle oil, and a pinch of salt and pepper. Blend on high until completely smooth.
Cook the mushrooms: Add the shiitake mushrooms to a pot and cook for about 7 minutes, until they release their juices. Add the tamari and stir. Add the truffle oil and cook for another 5 minutes, stirring occasionally, until they brown slightly.
Cook the pasta: in salted water until al dente. If the pasta is ready before everything else, run it under cold water to prevent sticking.
Assemble: Preheat the oven to 375 F, 190 C (fan on).
In a large baking dish, combine the pasta, mushrooms, and sauce. Stir gently and adjust salt and pepper to taste.
Sprinkle the breadcrumbs on top. Bake on the middle to upper rack for about 20 minutes, until golden. Top with parsley and serve.

Notes

Pasta: Cook the pasta al dente or even one minute under; otherwise, it will turn mushy in the oven. Use any small pasta shape you like, wholemeal preferred.

To save dishes: cook the mushrooms in the same pot you will later use for the pasta.

Breadcrumbs: make your own Sourdough Breadcrumbs using our recipe.

Nut-free option: swap cashews for sunflower seeds

This recipe is made as a side, but if you want to turn it into a main, I highly recommend serving it with some grilled broccolini (with a squeeze of lemon), or a side salad to add some greens and balance out the flavors

Nutritional Information - Per Serving