The Best Vegan Mac’n Cheese
When it comes to comfort food, I think Mac’n Cheese beats them all! Here is my version of this classic dish using only vegan ingredients. You won’t miss your cheese and dairy, I promise!
Ingredients for sauce:
1/4 cup vegan margarine
3 tbsp cornstarch
1 tsp Adobo (a mix of salt, garlic and oregano)
1/4 tsp white pepper
1/2 tsp turmeric
3 cups vegan milk (almond, soy or oat) natural unsweetened
8 oz/227 g non dairy cheddar cheese shreds (like Dayia or Earth Island)
1/4 cup nutritional yeast
1 lb macaroni
Ingredients for topping:
2 tbsp panko breadcrumbs
1 tbsp hemp seeds (optional)
1/2 tsp Adobo
1/2 tsp basil or Herbes de Provence
1 tbsp nutritional yeast
Preheat the oven to 375°F.
Bring a large pot of salted water to a boil and cook pasta al dente. You want to cook your pasta a little less than usual since you will be putting it in the oven later. Drain and rinse pasta and put it back in the pot.
Meanwhile, in a medium size pot, melt margarine over medium heat. Add cornstarch and spices and mix with a whip. Gradually add milk and cook whipping constantly until the mixture thickens and boils.
Add cheese shreds and mix until melted. Some brands might not melt completely.
Add yeast and mix well.
Pour half the sauce over the pasta and mix with a wooden spoon. Reserve the rest.
Pour mixture in a 9 X 13 greased glass dish or in individual bowls (the ones used for onion soup and that go in the oven).
Pour the rest of the sauce over the pasta.
Sprinkle breadcrumb mixture on top.
Bake in the oven 10 minutes then two minutes under the grill or until top takes a nice golden colour.
Some ingredients you can add for a nice change : 1 minced garlic clove, 3 or 4 chopped green onions, 1/2 cup frozen green peas.