Vegan Mac and Cheese with Coconut Bacon

Vegan Mac and Cheese
This mac and cheese is creamy and delicious! Coconut bacon adds a slight smokiness while macadamia nuts add texture.
Yield
8-10 Servings
Vegan
Entrees
Ingredients
  • 2 cups elbow macaroni

Cheese Sauce:

  • 1 small sweet potato, peeled and diced
  • 1 carrot, peeled and diced
  • 1 Tablespoon oil
  • 2-3 cloves garlic
  • 2 Tablespoons flour
  • ½ cup vegetable broth
  • 1 ¾ cups unsweetened hemp milk
  • ¼ cup olive oil
  • ¾ cup nutritional yeast
  • ½ cup sundried tomatoes
  • ½ teaspoon salt
  • 3 cups coconut bacon

Crust:

  • ½ cup macadamia nuts
  • 2 teaspoons garlic powder
  • 1 Tablespoon nutritional yeast
  • ½ teaspoon salt
Instructions
  1. Preheat oven to 375̊.
  2. Cook elbow macaroni according to box directions.
  3. To make the Cheese Sauce: In a large skillet, sauté peeled and diced sweet potato and carrot in oil until softened. Once softened, add garlic and cook until fragrant.
  4. Evenly sprinkle flour over sweet potato and carrot. Stir to ensure flour is coating all vegetables.
  5. Slowly pour in vegetable broth and stir well. Allow to simmer until vegetable broth has thickened.
  6. Transfer mixture to a blender and add hemp milk, olive oil, nutritional yeast, sundried tomato, and salt.
  7. Mix the cheese sauce, cooked macaroni noodles, and coconut bacon in a 13x9 pan.
  8. For the Crust: In a food processor, pulse macadamia nuts, garlic powder, nutritional yeast, and salt until macadamia nuts have been broken down.
  9. Sprinkle crust mixture evenly across mac and cheese.
  10. Bake for 15-20 minutes. Once mac and cheese is done baking, switch oven to broil for a couple minutes to brown crust. Serve warm, enjoy!