Meatless Monday Baked Macaroni (dairy free!)



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


  1. 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.
  2. While the veggies cook, cook the macaroni according to the packaged directions until cooked al’dente.
  3. 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.
  4. 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.