I made this recipe before and it was all right—I knew it had potential, so I made it again, but this time, I made a few changes and I really love how it turned out. The original recipe was just a little too dry for my taste but I’ll post that recipe with what changes I made. Overall, it’s a great basic recipe for vegan mac and cheese so it was easy to tweak.
INGREDIENTS:
5 C water, divided (I used more water…had to use more pasta)
3/4 C nutritional yeast
1/4 C pine nuts
2 tsp onion powder
1 tsp garlic powder
1/2 tsp salt
1 Tbs fresh parsley
1 tsp pepper
1 Tbs soy sauce (I used 2 Tbs almond milk instead)
1 C uncooked pasta (This seemed way to little for the 4 servings it says it makes–I used 4 cups and didn’t even need to make more sauce)
3 Tbs olive oil
1/4 C flour
3/4 C breadcrumbs (I used about 1/8 of a cup)
I added 1/2 C Tofutti sour cream, 1/2 C shredded vegan cheddar cheese, and 1/2 tsp of turmeric.
(This is great vegan comfort food–especially considering we got snowed on again–it’s mid-May)!
DIRECTIONS:
Preheat oven to 400. In a large pot, bring 5 cups of water to a boil (you’ll need more if using more pasta). While water is boiling, in a blender (or food processor) combine nutritional yeast, pine nuts, onion powder, garlic powder, salt, parsley, pepper, and turmeric until blended. Add remaining 1 cup of water and soy sauce (or almond milk) and blend. Add pasta to boiling water. In a large pan over medium heat, heat oil. Add flour and stir constantly to remove lumps. Pour in blended mixture and stir until a desired consistency is reached. (This actually happens pretty quick, so you could easily do this step after the pasta is already cooked). Remove from heat. (This is where I stirred in the sour cream and cheddar cheese). Strain pasta and pour into pan of cheesy sauce and stir to combine. Transfer to a oven-safe dish, top with breadcrumbs and bake 10 minutes. Enjoy!
Recipe source: VegNews
