Perfected Vegan Mac n Cheese

I call myself an “On again, Off again Vegan”.  I know.  It’s silly.  Usually you either are, or you’re not.  For the last month I have been strictly plant-based Monday morning through Friday evening (little to no processed foods included, per the true plant based definition) and then the weekend, anything goes.  I have found that even on the weekends though I am limiting animal products, sugar, and processed foods because I currently don’t have a strong taste or desire for those things!

5 years ago when I first tried a vegan lifestyle, I experimented with some vegan mac and cheese recipes.  A lot of the ones out there were super complicated and required you to do things like soak nuts, or puree sweet potatoes.  First, ew.  Second, no thanks.  Or, on the other hand, they would use highly processed, vegan cheeses.  After five years, I finally have done enough learning and tweaking to say that I have created a vegan mac and cheese recipe truly worth trying.  Please, please do.  The ingredient list looks long but I promise you, it is so simple, and if you are already vegan you probably have most or all of these ingredients any ways.

Here it is!

Perfected Vegan Mac n Cheese

Yield: 4 servings

Prep time: 5 minutes

Total time: 25 minutes

Ingredientsimg_4131.jpeg

1 lb pasta

3 tablespoon vegan butter (I like Earths balance – the red one)

3 tablespoon flour

2 ¼ cup vegan milk (I prefer SoDelicious unsweetened coconut milk)

2/3 cup nutritional yeast

1 teaspoon white miso

2 tablespoon tahini

2 tablespoon white wine

1 teaspoon Dijon mustard

½ teaspoon garlic powder

¼ teaspoon each of turmeric, paprika, and nutmeg

1 teaspoon salt

Pepper to taste

Optional:

Frozen peas and corn

Directions

Boil pasta according to directions.

In a separate pot, melt butter over medium heat until melted.

Add flour and whisk, creating a roux.

While continuing to whisk slowly add milk.  Let heat for a couple minutes.

Add all remaining ingredients whisking between each one.

Allow sauce to heat to simmering and then reduce heat and allow to thicken a little while pasta continues to cook.  Make sure to whisk every so often, and don’t expect it to get very thick (you don’t want it to anyway).

When pasta is done, drain, and gently stir into the sauce.  Add heated, frozen-veggies if desired.

Voila!  Creamy, cheesy flavored, comfort food: the best vegan mac and cheese you could ever have.

 

 

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