Baked Plant-Based Mac & "Cheese" with White Beans & Vegetables

Steaming bowl of creamy mac and cheese with herbs and breadcrumbs

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Baked Plant-Based Mac & "Cheese" with White Beans & Vegetables

Comfort food meets whole-food nutrition in this hearty, oil-free baked mac and "cheese." Whole wheat pasta is combined with creamy white beans, riced cauliflower, zucchini, and a generous mirepoix of carrots, celery, and onions, then coated in a rich, dairy-free cheese sauce made from cashews, nutritional yeast, and soy milk. Baked until hot and lightly golden, this satisfying casserole is packed with fiber, plant protein, and vegetables in every serving. It's an easy, family-friendly meal that's perfect for weeknight dinners, meal prep, or feeding a crowd while staying true to a whole-food, plant-based lifestyle.

Prep Time20

Cook Time1

Total Time1 20

Servings: Servings

Calories: 583kcal

Equipment

1 9x13 Casserole dish
1 large mixing bowl
1 High-powered blender, Vitamix, is my preference

Ingredients

Casserole

8 cups cooked whole wheat elbow macaroni slightly undercooked
4 cups cooked cannellini or Great Northern beans
4 cups riced cauliflower
2 diced zucchini
8 cups Mirepoix

Cheese Sauce

4 cups cooked cannellini or Great Northern beans
4 cups riced cauliflower
4 cups unsweetened soy milk
1 cups raw cashews
1¼ cups nutritional yeast
¼ cup lemon juice
2 tablespoons Dijon mustard
2 teaspoons garlic powder
2 teaspoons onion powder
2 teaspoons mustard powder
1 teaspoon smoked paprika optional
1-2 teaspoons salt
Black pepper to taste
Water to thin as needed

Instructions

Heat oven to 450°F.
Blend the cheese sauce until completely smooth.
In a large bowl combine cheese sauce with the remaining beans, cauliflower, and the rest of the vegetables. Toss everything to make sure cheese is coating all the vegetables and pasta
Stir everything together until evenly coated.
Cover tightly and bake for 45 minutes.
Remove the foil and bake for 10–15 minutes more, until the top is lightly golden and the vegetables are tender.
Let the casserole rest for 10 minutes before serving.

Notes

I use parchment paper instead of aluminum foil between the lid of my casserole dish and the contents. This works perfectly without exposing my food to aluminum.

Nutrition