Vegan Mac & Cheese with Coconut Bacon
Crispy, crunchy sweet and salty coconut bacon. Leave the little piggies alone and pig out on this cruelty free vegan mac & cheese with coconut bacon
Prep Time10 minutes mins
Cook Time30 minutes mins
Total Time40 minutes mins
Course: Main Course, Side Dish
Cuisine: American
Servings: 4
Calories: 724kcal
Cashew Cheese
- 1 cup soaked cashews
- 2 sundried tomatoes - soaked
- 3 tablespoon nutritional yeast
- ½ Lemon
- 1 teaspoon salt
- 1 teaspoon garlic powder
- 1 tablespoon sauerkraut optional
- ¼ teaspoon mustard powder (optional
- ¼ teaspoon turmeric powder
- 1 Medium baked sweet potato
- 1 tablespoon arrowroot powder or corn starch
Soak cashews for 4 hours
Soak sundried tomatoes for 1 hour
Bake sweet potato until soft
Blend all ingredients for cheese in high speed blender until smooth
Add cheese to pan and warm up until cheese thickens
Cook noodles of choice separately and then add cheese and noodles together
Top with coconut bacon
To Make coconut bacon:
Mix all ingredients together minus the coconut flakes
Add coconut flakes and stir until brown and coated
oil a baking sheet with coconut oil
bake at 325 deg for 20 minutes stirring every 5 minutes
Calories: 724kcal | Carbohydrates: 50g | Protein: 17g | Fat: 56g | Saturated Fat: 39g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 9g | Sodium: 1497mg | Potassium: 1014mg | Fiber: 16g | Sugar: 14g | Vitamin A: 8274IU | Vitamin C: 11mg | Calcium: 58mg | Iron: 6mg