Vegan Mac & Cheese
"What is the holy grail of vegan food? Macaroni and cheese of course! I think you will like this recipe if you're looking for a close substitute for traditional mac and cheese. This comes from Fat Free Vegan Kitchen."
photo by Mia in Germany
- Ready In:
- 25mins
- Ingredients:
- 14
- Serves:
-
6
ingredients
- 453.59 g pasta (i use macaroni most of the time because I want the authentic effect!)
- 236.59 ml light soymilk
- 295.73 ml water
- 177.44 ml nutritional yeast
- 44.37 ml cornstarch
- 29.58 ml tahini
- 14.79 ml lemon juice
- 9.85 ml salt
- 4.92 ml onion powder
- 4.92 ml black pepper
- 2.46 ml garlic powder
- 2.46 ml dry mustard
- 2.46 ml turmeric powder (more if you want it to really be that "mac and cheese" color)
- 2.46 ml paprika
directions
- Boil pasta until its cooked the way you like it. Drain and return to saucepan, reserving about a cup of the pasta water.
- Mix all remaining ingredients in a blender.
- Pour over noodles and stir until sauce is incorporated and sauce it heated. Add pasta water as needed to adjust consistancy.
- Enjoy!
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Reviews
-
Great recipe! Perfect blend of flavors, will definitely make this again. Thanks for sharing! Made for Healthy Choices ABC February 2010. -
I was pretty excited to try this recipe but I found it really wasn't that good. It tasted like...well, turmeric and mustard, not much else. It wasn't the worst thing I've ever eaten but I probably wouldn't make it again. Sorry!
