Vegan Baked Mac & “Cheese” Cups
Prep Time
15 mins
Cook Time
20 mins
Cool
10 mins
Total Time
45 mins
Servings: 18 cups
Calories: 75 kcal
Ingredients
- 1 pkg. Explore Cuisine Chickpea Fusilli
- 1-1/2 cups plant-based milk
- 1/4 cup vegan cream cheese softened
- 1 Tbsp. vegan butter soft
- 2 egg replacers
- 2 tsp. garlic minced
- 1/2 tsp. sea salt
- 1/2 tsp. white pepper
- 1 Tbsp. onion powder
- 1 Tbsp. ground mustard seed
- 1/4 tsp. ground turmeric
- 1/2 tsp. paprika
- 3 Tbsp. Bragg Nutritional Yeast
- 3/4 cup Bob’s Red Mill Paleo Flour
- 1 Tbsp. extra virgin olive oil
- 1-1/2 cups vegan shredded cheese divided
- 1/3 cup vegan parmesan plus handful for topping
- Chopped fresh basil for garnish
Instructions
-
Preheat oven to 350 degrees F. Line 18 wells of muffin pan with paper liners.
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Cook pasta per package directions, but only 9 minutes, until just slightly tender. Drain.
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To large bowl, add all ingredients except for extra vegan parmesan cheese for topping. Stir until well combined.
-
Stir in noodles and combine well.
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Divide mixture among wells of muffin pan. Sprinkle each with vegan parmesan cheese.
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Bake 20 minutes, until muffins feel firm and cheese is golden.
-
Let cool in pan 10 minutes.
-
Garnish with fresh basil and serve in paper liners.
Tip: These freeze well for meal prep. Reheat at 325 degrees F for 12 minutes or microwave on high 15-30 seconds.
Recipe Notes
Add the ingredients to your cart to make these mac & “cheese” cups.
Nutrition Facts
Vegan Baked Mac & “Cheese” Cups
Amount Per Serving
Calories 75
Calories from Fat 36
% Daily Value*
Fat 4g6%
Saturated Fat 1g5%
Trans Fat 0.003g
Polyunsaturated Fat 0.4g
Monounsaturated Fat 1g
Cholesterol 2mg1%
Sodium 142mg6%
Potassium 73mg2%
Carbohydrates 7g2%
Fiber 2g8%
Sugar 0.4g0%
Protein 3g6%
Vitamin A 115IU2%
Vitamin C 0.5mg1%
Calcium 45mg5%
Iron 1mg6%
* Percent Daily Values are based on a 2000 calorie diet.