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Baked Mediterranean Vegan Mac and Cheese Recipe

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4.3 from 3 reviews

A delicious vegan and soy-free Baked Mediterranean Mac and Cheese featuring a creamy cashew-based cheese sauce infused with vibrant Mediterranean flavors, combined with sautéed sun-dried tomatoes, kalamata olives, artichoke hearts, and baby arugula, all topped with crunchy panko breadcrumbs and baked to golden perfection.

  • Total Time: 45 minutes
  • Yield: 4 servings

Ingredients

For Cheese Sauce

  • 1 cup raw cashews, soaked in boiling water for 15-20 minutes
  • 2/3 cup water
  • 1/4 cup nutritional yeast
  • 1 tablespoon tomato paste
  • 1 tablespoon coconut vinegar
  • 2 teaspoons onion powder
  • 1 1/2 teaspoons Dijon mustard
  • 1/3 teaspoon sea salt or to taste

For Sautéed Ingredients

  • 1 tablespoon sunflower or coconut oil
  • 1 clove garlic, minced
  • 1/2 cup red onion, sliced into crescents
  • 1/4 cup sun-dried tomatoes, diced
  • 1/4 cup kalamata olives, pitted and halved
  • 1 1/2 cups baby arugula
  • 1/2 cup artichoke hearts, quartered
  • 1 1/2 tablespoons capers, plus extra for topping

For Assembly

  • 2 cups macaroni noodles, or pasta of choice (gluten-free if necessary)
  • Water for boiling
  • 1/4 cup panko bread crumbs (gluten-free if necessary)
  • 1 teaspoon nutritional yeast

Instructions

  1. Prepare Cheese Sauce: Drain the soaked cashews and place them in a high-speed blender along with water, nutritional yeast, tomato paste, coconut vinegar, onion powder, Dijon mustard, and sea salt. Blend until completely smooth. Adjust salt as needed, keeping in mind the saltiness of olives and capers. Set aside.
  2. Sauté Vegetables: Heat oil in a medium-large cast iron skillet over medium heat until hot. Add minced garlic and sliced red onions; sauté until onions become translucent. Add diced sun-dried tomatoes and continue to sauté until onions caramelize. Stir in kalamata olives, baby arugula, artichoke hearts, and capers. Cook until arugula wilts slightly. Remove pan from heat and set aside.
  3. Cook Pasta: Preheat the oven to 350°F (175°C). Boil the macaroni noodles in water according to package instructions until al dente. Drain the pasta and return it to the pot.
  4. Combine Sauce and Pasta: Stir the prepared cashew cheese sauce into the cooked noodles until evenly coated. Fold the mac and cheese into the sautéed vegetable mixture in the skillet, spreading it flat and even on top.
  5. Bake: Sprinkle panko breadcrumbs and nutritional yeast evenly over the top of the mac and cheese. Bake in the preheated oven for 10 minutes or until the breadcrumbs turn golden and crispy.
  6. Serve: Remove from oven, garnish with extra capers on top, and serve hot for a flavorful, Mediterranean-inspired vegan comfort dish.

Notes

  • Soaking cashews in boiling water softens them quickly for a smoother sauce; soaking for 15-20 minutes is sufficient.
  • Use gluten-free pasta and breadcrumbs to make this recipe gluten-free friendly.
  • Adjust salt carefully considering the briny ingredients like olives and capers.
  • If you prefer a thicker cheese sauce, reduce the water amount slightly.
  • For a nuttier flavor, lightly toast the cashews before blending.
  • This recipe is vegan and soy-free, suitable for those avoiding both.
  • Use a high-speed blender for the smoothest cheese sauce consistency.
  • Author: Daisy
  • Prep Time: 15 minutes
  • Cook Time: 30 minutes
  • Category: Main Dish
  • Method: Baking
  • Cuisine: Mediterranean
  • Diet: Vegan

Find it online: https://dishiary.com/baked-mediterranean-vegan-mac-and-cheese-recipe/