I used to LOVE mac & cheese...all the creaminess, cheesiness, oozing...it was warm and comforting...ahhhh.
Then I found out about my dairy and wheat allergies...bye, bye mac and cheese. Which wasn't a total loss because we all know that the conventional kind isn't really good for you anyway.
I tried some of the prepackaged, dairy and gluten free mixes, frozen brands, etc...but didn't care for them.
Recently, however, I went on an Internet hunt for a new recipe to try.
I included a link to the original recipe I found online...but we changed it so much due to personal preferences I decided to rewrite it completely and include our version here. It is super simple!
Try it out and let me know what you think!
Vegan Mac Un-Cheese
¾ cup unflavored Rice or Hemp Milk
3 Tablespoons Tamari
¾ cup nutritional yeast
½ Tablespoon paprika
1 Teaspoon garlic powder
½ block of tofu, firm or soft, drained
¼ canola oil
4 generous Tablespoons of Earth Balance
½ Teaspoon prepared yellow mustard
2 generous Tablespoons of Veganiaise
½ Teaspoon sea salt
1 Lb. pasta of choice (we use Quinoa pasta)
Preheat oven to 350◦
Prepare pasta as directed on package. Be sure not to overcook or it will get mushy…yuck!
While the pasta is cooking, add all other ingredients to a blender and mix until smooth.
When the pasta is cooked, put the drained pasta into a baking dish sprayed lightly with canola oil and pour the sauce over the top. Mix it all together, being sure to coat all of the pasta.
Bake uncovered in the oven until hot…about 20-25 minutes.
Options and additions to play around with:
You could add some cooked, chopped broccoli or mushrooms.
You could also use smokey paprika for a different flavor.
After it was done cooking, we sprinkled it with crushed tortilla chips (in place of bread crumbs) and then put it back into the oven, uncovered, to get a crispy topping…mmmmm