This recipe is one that I’ve wanted to share for such a long time. I have no idea what took me so long to merge the 3 things I love most together – pasta, cheeze and coconut “bacon”. It’s a match made in heaven you guys, I even took it a step further and added a little cashew sour cream on top, with extra coconut bacon of course! It’s like having a loaded baked potato, but on pasta. So you can imagine how delicious that is, right?
Coconut Bacon Mac n Cheeze
(Yields about 8 servings)
Prep ahead your sauces by soaking raw cashews overnight. You can check out the recipe for the cheezy sauce here and the cashew sour cream here. For this recipe, I actually made the sauce differently. I followed the original recipe, but used water instead of non-dairy milk and used about half the amount of nutritional yeast (adjust to taste) and added no onion or chili powder. You can customize it to your likings though, it’s pretty full proof.
You can also prep ahead your coconut bacon, recipe for that is here. It will keep fresh in an air tight container for about 1-2 weeks.
Cook your pasta according to the package. Mine was 8-10 minutes, so I removed it after 5 – to avoid over cooking in the oven.
Preheat your oven to 375 degrees F.
Drain your pasta, leaving a tiny bit of water. Add a touch of oil, so the noodles don’t clump together.
Pour in your sauce and coconut bacon, fold together till everything is evenly distributed.
Add your pasta to a 2 quart baking dish, cook for 8-10 minutes.
Top with a drizzle of cashew sour cream and extra coconut bacon.
Serve warm, enjoy!
If you give this recipe a try, I would love to see your recreations! Feel free to tag me in your photos on Instagram (@PlantStrongVegan), and use the hashtag #PlantStrongVegan so I won’t miss your photo! <3