vegan miam

Vegan Panko-Crusted Mac + Cheeze

I came across another vegan mac + cheeze recipe with a bit of modifications. The recipe was first adapted from VegNews and later revised by VeganYumYum. But I added a few different ingredients to the recipe for a “baked casserole” dish. This dish will be called as, Vegan Panko-Crusted Mac + Cheeze, which does not contain any “melting” vegan cheese products, except for Parmesan Style Aged Nut Cheese (gluten-free and vegan).

What did I think of the recipes so far? The addition of potatoes and carrots was pretty interesting. It wasn’t the best vegan mac + cheeze so far, but it was edible, creamy and with mild flavors. I do like the fact that it is mostly plant-based without the use of vegan cheese products. The only downside is that it is lacking a true cheesy texture and flavor (Solution: Add and broil vegan cheese like Daiya cheddar wedge for the gooey effects and extra cheesy flavor in the end).





Vegan Panko-Crusted Mac + Cheeze

Yield: 3 servings


8-ounce macaroni pasta (Garden Time Organic Semolina Elbows)
2 cups broccoli florets, steamed
¼ cup vegan parmesan (Parmesan Style Aged Nut Cheese)
¼ cup Japanese panko (Edward & Sons Organic Panko)
2 tablespoons fresh Italian parsley, leaves, rinsed, patted dry, finely minced
1 cup russet potatoes, peeled, finely chopped
¼ cup carrots, finely chopped
1 cup water
? cup raw cashews
1 tablespoon white miso
1 tablespoon tahini
1 tablespoon fresh lemon juice
½ teaspoon dijon mustard
½ cup vegan margarine (Earth Balance Soy-Free Buttery Spread)
? cup nutritional yeast
½ tablespoon tomato paste
1 teaspoon onion powder
1 teaspoon garlic powder
1 teaspoon salt
½ teaspoon black pepper
3 tablespoons unsweetened vegan milk (coconut)
Paprika for garnish
Olive oil spray


Preheat oven to 350º F. Heat a large pot of salted water to a boil. Add pasta and cook until slightly al dente. Add broccoli during last 5 minutes of cooking time. Drain pasta and broccoli, place the pasta in cold water, and set aside. Add broccoli and set aside.

Chop the carrots and potatoes very small; this will reduce the cooking time greatly. Add the 1 cup of water to a small sauce pan with a lid. Boil covered until the carrots and potatoes are tender for 10-12 minutes. While the potatoes and carrots are cooking, add the remaining ingredients to the blender (raw cashews, miso, tahini, lemon juice, dijon mustard vegan margarine, nutritional yeast, tomato paste, onion powder, garlic powder, salt and pepper).

After the potatoes and carrots are cooked, add them to the blender as well. Blend until VERY smooth. Add vegan milk to slightly thin it out.

In a mixing bowl, combine vegan parmesan and panko. Set it aside. In a casserole dish, toss the cooked pasta and steamed broccoli with the sauce. Bake for 20 minutes at 350º F until browned and bubbly. Remove from the oven and top with vegan parmesan + panko. Spray the topping with a bit of olive oil. Bake for another 10 minutes until the topping turns golden. Serve with garnished minced parsley.


Adapted from VegNews and later revised by VeganYumYum.