Vegan Macaroni & Cheese


1 1/2 yellow onion
10 oz. noodles
1/3 c. nutritional yeast
1 3/4 almond milk
2 tsp. garlic powder
1 tbsp. cornstarch
olive oil
1/4 c. panko/bread crumbs
1 tbsp. olive oil/vegan butter



  1. Slice eggplant into 1/2 inch rounds and sprinkle with salt. Let sit for 20 min.
  2. Slice onions and cook in oil over medium heat until caramelized – about 12 min.
  3. Rinse and dry eggplant. Arrange eggplant slices on baking sheet and drizzle with olive oil. Broil each side for 3-4 min. Be careful not to burn the eggplant.
  4. Prepare noodles according to package.
  5. Wrap eggplant in foil for 5 min. to steam. Peel off skin and add to blender with almond milk, nutritional yeast, cornstarch, and garlic powder. Add salt to taste.
  6. Pour sauce into the pan that cooked the onions and heat until it thickens. Add noodles when they are ready and half of the onions. Toss together.
  7. Toast panko in a pan with olive oil or vegan butter.
  8. Plate the pasta and top with the toasted panko and remaining caramelized onions.


**Recipe courtesy of The Minimalist Baker


One comment

  1. wow, I have never made this with eggplants before!! interesting!!!
    just started following you, I have a vegan recipe/lifestyle & Cruelty-free beauty Blog as well,
    so glad I found your blog & Happy to connect with you 🙂


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