Vegan Mac and Cheese with Coconut Bacon
![Vegan Mac and Cheese](/sites/default/files/styles/max_325x325/public/uploads/recipes/Vegan-Mac-and-Cheese.jpg?itok=zCHx0Sd7)
This mac and cheese is creamy and delicious! Coconut bacon adds a slight smokiness while macadamia nuts add texture.
Yield
8-10 Servings
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
- Preheat oven to 375̊.
- Cook elbow macaroni according to box directions.
- 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.
- Evenly sprinkle flour over sweet potato and carrot. Stir to ensure flour is coating all vegetables.
- Slowly pour in vegetable broth and stir well. Allow to simmer until vegetable broth has thickened.
- Transfer mixture to a blender and add hemp milk, olive oil, nutritional yeast, sundried tomato, and salt.
- Mix the cheese sauce, cooked macaroni noodles, and coconut bacon in a 13x9 pan.
- For the Crust: In a food processor, pulse macadamia nuts, garlic powder, nutritional yeast, and salt until macadamia nuts have been broken down.
- Sprinkle crust mixture evenly across mac and cheese.
- 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!