Cheesy, creamy goodness. Those are words I don’t often think these days. Why? I’m currently on a dairy-free diet. Don’t worry. It’s not just for my wedding in March – I’m also lactose intolerant and I was so sick of feeling sick! I’ve been experimenting with an ovo-vegetarian (no meat or dairy products) diet off and on for a while.
This vegan mac & cheese recipe is always a lifesaver when I’m craving me some cheese. I originally found this gem on Vegweb and have since posted it on my Group Recipes profile (with attribution, of course).
- 1 1/2 cups of plain soy milk
- 1 cup of water – I use 2 cups for extra creaminess.
- 1/3 cup of tamari or soy sauce – I use Bragg’s Liquid Aminos (see photo below) to reduce the sodium in this dish.
- 1 1/2 cup of nutritional yeast – You can easily find this at health food stores.
- 1 tablespoon paprika
- 1 tablespoon garlic powder
- 1 tablespoon vegesal or salt – I’ve never used vegesal.
- 1/4 of a block of firm (not silken) tofu
- 1 cup of canola or vegetable oil
- 1 1/2 lbs of pasta of your choice preferably macaroni – I prefer cavatappi.
- 1 dollop of mustard (optional) – I usually skip the mustard.
- Pre-heat oven to 350 degrees Fahrenheit.
- Cook the pasta, drain, place in large baking pan.
- Blend all ingredients (besides the pasta) in a blender. Pour over cooked pasta.
- Bake until top looks slightly brown.
- Eat for days. Keeps well, microwaves well.
The recipe in action
Boil your pasta and make your “cheese” sauce. It should look like the far right picture when blended, which only takes about 15 seconds.
Pour cheese sauce evenly over cooked noodles. Resist the urge to eat this uncooked, even though you totally can.
Cook for 5-7 minutes, stir, cook for another 5-7 minutes, and you’re done! NOM.