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
- 1 lb pasta (i use macaroni most of the time because I want the authentic effect!)
- 1 cup light soymilk
- 1 1⁄4 cups water
- 3⁄4 cup nutritional yeast
- 3 tablespoons cornstarch
- 2 tablespoons tahini
- 1 tablespoon lemon juice
- 2 teaspoons salt
- 1 teaspoon onion powder
- 1 teaspoon black pepper
- 1⁄2 teaspoon garlic powder
- 1⁄2 teaspoon dry mustard
- 1⁄2 teaspoon turmeric powder (more if you want it to really be that "mac and cheese" color)
- 1⁄2 teaspoon 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!
Questions & Replies
Got a question?
Share it with the community!
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!
