I am so very excited to share another recipe! This one comes from www.thekindlife.com and it’s for a vegan mac n cheese. I personally do not enjoy the dairy free cheeses I have come across so the fact that this recipe doesn’t use any was very exciting for me. Not to mention that I was a huge mac n cheese fan before this vegan journey began and I really miss it sometimes. Well, not anymore thanks to this fabulous recipe. I tweaked a few things here and there based on what I thought would taste better and I will put said tweaks in parenthesis when needed.
- Prep time: 15 minutes
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- Cook time: 40 minutes
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- Total time: 55 minutes
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- Servings: 5
Ingredients:
3 cups of elbow pasta (I use brown rice pasta. It’s healthier and won’t give you that heavy, dense pasta feeling in your stomach after you eat!)
1 clove of garlic
1/8 cup of Tamari (You can find this in the Asian section of your Whole Foods)
1 tsp of paprika (I used spicy paprika and it gave a nice kick to the mac n cheese)
1 tsp Dijon Mustard (I used Annie’s Organic Dijon Mustard)
1 cup of Nutritional Yeast ( I had no idea what this stuff was until I googled it. Its amazing and really good for you! You can find it in the baking section near the flour)
1 cup soymilk (I used unsweetened Coconut milk by the brand So Delicious.)
2/3 cup of Canola oil. (I used 1/2 cup)
Pepper to taste
Steps:
- Cook the pasta al dente.
- In a blender/food processor combine the garlic, nutritional yeast, mustard and paprika, blend to chop garlic.
- While the machine is running add the tamari, soymilk and canola oil and blend until creamy.
- Heat sauce and mix with cooked noodles.
- You can also do it as a baked Mac n’ Cheese by adding about 1/2 cup of water to the sauce and undercooking the noodles a little.
- Top with breadcrumbs and bake in a casserole dish in a 350 oven until bubbly and breadcrumbs are browned
