Vegan Mini Mac & Cheese-less Bites
Makes: 24-30 bites
Back in “the day” when I was on the Standard American Diet, I developed a recipe for three-cheese Mac & Cheese hors d’oeuvres. I baked them in advance and then stashed them in the freezer for dinner parties and last minute guests. Everyone loved them and it was so easy to just pop them in the oven to reheat! Just ask Ed! I missed having delicious hors d’oeuvres ready to go. It’s fall and there is an abundance of winter squash. It’s the perfect time for a plant-based mac & cheese using the left-over cooked squash. Otherwise, canned pumpkin works just as well!
Equipment needed: 3 non-stick mini muffin tins
Back in “the day” when I was on the Standard American Diet, I developed a recipe for three-cheese Mac & Cheese hors d’oeuvres. I baked them in advance and then stashed them in the freezer for dinner parties and last minute guests. Everyone loved them and it was so easy to just pop them in the oven to reheat! Just ask Ed! I missed having delicious hors d’oeuvres ready to go. It’s fall and there is an abundance of winter squash. It’s the perfect time for a plant-based mac & cheese using the left-over cooked squash. Otherwise, canned pumpkin works just as well!
Equipment needed: 3 non-stick mini muffin tins
Ingredients
- 8 ounces Tinkyada brown rice elbow macaroni, or Gluten Free Chickpea macaroni, cooked according to directions
- ¼ Kabocha Squash, peeled, seeded, cut into medium size pieces and steamed until cooked through and soft
- 4 medium sized carrots, peeled, quartered, and steamed until very soft
- 3/4 cups unsweetened oat milk, store-bought or homemade (recipe below)
- ¼ teaspoon nutmeg
- ½ teaspoon granulated onion
- ½ teaspoon granulated garlic
- ½ teaspoon turmeric powder
- ¼ cup vegan parmesan cheese (recipe below)
- Sweet paprika to garnish
Makes 1 cup
- ¾ cup raw cashews
- 3 tablespoons nutritional yeast from Sari Foods
- 1 teaspoon garlic powder
Directions
Preheat oven to 400℉, oven rack placed in the middle of the oven.
Cook according to package instructions. When using Tinkyada brown rice macaroni, I found that the pasta cooked in 8-10 minutes instead of the 15 minutes the package suggests. Check after 8 minutes to see if the pasta is cooked through. Drain and reserve
- In a high speed blender, add the cooked squash an 3/4 cup of oat milk. Blend to combine.
- Add in nutmeg, onion, garlic and turmeric powder. Blend until smooth. The sauce should be thick like cheese sauce.
- Toss the cooked macaroni with the “cheese” sauce.
- Stir in ¼ cup Vegan Parmesan Cheese
- Using a spoon, scoop the pasta mixture in each of the mini muffin cups, packing the mixture tightly.
- Place the muffin tins on the oven rack and bake for 10-12 minutes or until the tops are golden brown. Remove from the oven and let cool for a few minutes, to “set,” before unmolding.
- Using a small spoon, scoop out bites and serve.
Cook's Notes: - To make Homemade Oat Milk: Pour 1/2 cup gluten free rolled oats and 2 cups of water into a blender and process for 30 seconds. Line a glass 4-cup measuring cup with a nut bag and pour the liquid into the nut bag. Using your hands, squeeze out the liquid. Discard the pulp or use in a vegan cookie recipe!
- To Freeze: Allow the Mac & Cheese bites to cool completely. Place the tins in the freezer for a couple of hours. Then remove frozen bites from the tins and place in a freezer safe bag.
- To reheat: Place frozen bites on a parchment lined sheet pan and place in a 350℉ oven for about 10 minutes.
