One thing I constantly crave is a big bowl of creamy, ‘cheesy’ mac & cheese. I have a tried a few recipes, but none of them hit the spot. They were delicious, but not a bowl of comfort that I was really craving!
I found a few recipes online & in my cookbooks, but they all were the same. Including potatoes, carrots, cashews, etc. Every recipe I had, I didn’t have all of the ingredients. SO, I decided to wing it with what I had & I can’t shout loud enough how YUM it turned out.
Even non-vegans couldn’t tell it wasn’t actual cheese.
The recipe is super easy, a handful of ingredients & super filling.
1/3 C. Vegan Butter
3 Tablespoons Flour
3 Tablespoons Soy Sauce
1 Tablespoon Tomato Paste
1 Tablespoon Lemon Juice
1 Cup Nutritional Yeast
1 1/3 Cup Non Dairy Milk ( I used unsweetened almond milk)
1 cup of Bread Crumbs (for topping)
A box of Macaroni Pasta
Preheat oven to 400 degrees.
Boil pasta, drain & set aside.
Add vegan butter to a pan over medium & melt.
Once the butter has melted, add the flour & use a whisk to combine. The flour will become clumpy.
Add soy sauce, tomato paste & lemon juice.
Slowly add non dairy milk & nutritional yeast while continuously whisking the mixture.
Turn the heat up just a tad & mixture will begin to thicken & bubble.
I then added salt, pepper, garlic powder & a few red pepper flakes.
Add the cooked pasta & stir.
Grease an oven dish & add macaroni mixture to the dish.
Top with bread crumbs.
Place into the oven & bake for 20-25 minutes or until the top has become golden brown.
Serve up & enjoy!
Thanks for reading!
omg + pale