Macaroni and Cheese was always one of my favorite Sunday and Holiday dishes, but vegan cheese? I love cheese, and it is by far the hardest thing I gave up when I went vegan. Well, sacrifice no more, because today I am making Vegan Mac and Cheese for my Vegan Vegetarian Thanksgiving celebration.
Ingredients to make vegan mac and cheese:
6 cups cooked macaroni pasta
1 can cannellini beans, drained
3/4 cup + ¼ cup + ¼ cup nutritional yeast flakes
2-3 Tbsp soy sauce
1 tsp garlic powder
3 Tbsp yellow mustard
1/4 tsp pepper
1/2 cup instant mashed potato (unflavored) with 1/2 cup water
1/4 cup extra virgin olive oil
1/4 cup + 2 tablespoons vegan butter, softened
1-2 Tbsp agave syrup
2 Tbsp tahini
2 tablespoons dried parley flakes
½ cup panko breading
Directions on how to make vegan mac and cheese:
Boil Macaroni noodles per the directions on the box. Try to reach an al denta consistency which is about 10 minutes boiling time.
While the Macaroni is boiling . . .
The vegan cheese sauce is really simple. Add all ingredients: nutritional yeast flakes, cannellini beans, soy sauce, garlic powder, onion powder, yellow mustard, pepper, mashed potatoes, water, extra virgin olive oil, vegan butter, agave nectar, and tahini, into a blender and blend until smooth. Add almond milk and continue to blend until desired consistency is reached.
Mix the vegan cheese sauce with the cooked, drained macaroni pasta. And you are kinda done. But the is an optional step. Turn the oven on medium Broil. Mix nutritional yeast flakes, melted vegan margarine, and panko breading. Sprinkle the bread mixture over the top of the mac and cheese casserole. Place the vegan mac and cheese in the oven until the top is golden brown, about 5 — 7 minutes.
Enjoy your Vegan Macaroni and Cheese, I know I did!
This Vegan Macaroni and Cheese Recipe was adapted from Healthy Happy Life
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