I’m a big fan of meatless meals and try to make Meatless Monday happen in addition to making one other egg-based meatless meal in the week (perk of backyard chickens, I always have eggs). You all know my love of macaroni and cheese, so today I’m sharing a veggie-filled baked macaroni that is also dairy-free and perfect for Meatless Monday. I had a blast researching and developing this recipe, and I tried all kinds of things to make a creamy sauce for pasta that didn’t actually include cheese. When it’s all said and done, you essentially end up with cooked veggies blended up with cashewmilk, seasoned well, and then tossed with cooked pasta. It’s quick, it’s easy, and your family will have no idea there are vegetables hiding inside. Win!I’m working today with Silk and I’m really excited about it. I’ve been using Silk almond and coconutmilk for ages in my smoothies and I recently started buying the cashewmilk after seeing blogging friends talk about it (thanks Cassie!). I love all three, but the cashewmilk has a special place in my heart. It’s extra creamy and has a nice sweet hint to it. I love it! It’s easy to use in baking too; I have replaced traditional milk for cashew milk in things like frosting and cupcakes with great success.
Monday night also happens to be football night in lots of homes! This dish is perfect for Monday Night Football, no meat needed. Silk is encouraging everyone to sideline meat this season and take the #MeatlessMondayNight challenge. They have collected and developed lots of savory and sweet meatless and dairy-free recipes and also have a contest going. You can see the recipes and enter to win a giveaway on their website.
Here’s the line up for my baked macaroni:
Potato, onion, and carrot are boiled until soft and then drained. You add them to a blender or food processor with Silk Cashewmilk and spices, including nutritional yeast (that’s the stuff in the jar), and process until smooth. You end up with a savory creamy sauce that has a gorgeous cheesy color, no dairy, eggs, or cheese needed. This sauce is much lower in calories than normal macaroni and cheese but much higher in things like fiber, vitamins, and minerals. Give it a try, I know you’ll really enjoy it. I didn’t tell my family what the dish was or wasn’t, I just served it. Everyone had seconds. I think when you mix a creamy orange sauce with macaroni noodles, cheesy assumptions are there – no need to tell anyone differently if you ask me. The leftovers were perfect the next day for lunch too. This reheats better than traditional baked macaroni and cheese and stays nice and creamy without drying out.
Nutritional yeast is a bit of an odd ingredient. I first heard about it from Ali at Gimme Some Oven when she posted “The Best Butter-Free Popcorn (Nooch Popcorn)” on her blog. The recipe is fabulous! So even if you pick up the nutritional yeast just for this recipe and the popcorn I’m sure you’ll use it up. You’ll find it in most health food stores and if you need a little more info on it, Wiki’s got us covered.
If you try this recipe, let me know what you think! Leave a comment, pin it, and don’t forget to tag a picture #blessthismesseat on Instagram. I love to see your kitchen skills in action!
Meatless Monday Baked Macaroni (dairy free!)
Ingredients
medium potato, peeled and chopped (about 1.5 cups chopped potato)
- 1 large carrot, peeled and chopped (about 1/2 cup chopped carrot)
- 1/4 cup chopped onion
- 2 cups elbow macaroni
- 1 cup Silk Cashew Milk
- 2 tablespoons nutritional yeast
- 1 teaspoon salt
- 1/4 teaspoon garlic powder
- 1/4 teaspoon black pepper
- breadcrumbs, optional
Instructions
- In a medium saucepan add the potato, carrot, and onion. Add enough water to just cover the vegetables. Bring the water to a boil and let the veggies simmer until fork tender, about 15 minutes.
- While the veggies cook, cook the macaroni according to the packaged directions until cooked al’dente.
- When the vegetable are soft, drain the water. Add the cooked vegetables, cashew milk, and spiced to the jar of a high power blender or food processor and process until very smooth, about 1 minute.
- Add the vegetable puree to the cooked noodles and stir to combine. You can eat them now or you can put the mixture into a greased baking dish, sprinkle with bread crumbs, and bake until the breadcrumbs brown and the macaroni and sauce are bubble, about 15 minutes.
There you have it! One easy vegetable-packed dish that the whole family can enjoy. It’s filling, hearty, and perfect for game day.
Thank you so much for enjoying posts that are sponsored by companies and products that I really use and love. I’m very selective about who I work with and knew you’d enjoy what I had to say today. Thank you for being here. You all are the best.
This conversation is sponsored by Silk. The opinions and text are all mine.
That sounds really easy and we are a no dairy house so this is a must try!
I am totally trying this tomorrow night! My daughter (who is dairy free) has been begging for macaroni and cheese, and I have ALL the ingredients!
Yep…this is a must try! We use almond milk from Silk on our cereal. Would the cashew milk be good on cereal? Wanted to ask your opinion before I purchase for the baked macaroni.
I like the vanilla kinds in my cereal and you sure don’t want that in the pasta. Do you normally use the unsweetened in your cereal?
Yes, it’s unsweetened vanilla. I should have said that. Lol!
Then yes! It’s really creamy!
any sustitution for the yeast,not sure i can find it locally in time to try this tonight or tomorrow?
This look amazing!!! i love mac and cheese, but the last few times it gave me some stomach troubles and I’m wondering if it was the cheese and fat? I’m looking forward to trying this and seeing if it sits better in my stomach. thank you so much!
I’d try it without it… it’s still going to taste like a creamy sauce, just less of a traditional cheese taste. I did a lot of recipe testing and we still liked the recipes that were close to this that didn’t have the nutritional yeast in them. Give it a go! Let me know what you think.
This is the perfect one to try! I hope you love it.
How many servings does this make?