Vegan Mac-n-Cheeze

Macaroni and cheese is an American staple and it's no wonder that vegan mac-n-cheeze is the most coveted and sought after dish in the veg culture. This recipe is one among thousands, but it's my favorite so far. It even contains nutritional yeast flakes, which I typically do not care for. In this recipe, their flavor blends rather than being overwhelming and helps provide the smooth, creamy texture that makes mac-n-cheeze such a favorite.

This dish is easy to prepare, tastes rather yummy, and even carries the carnivore seal of approval.


Vegan Mac-n-Cheeze

8oz cooked pasta (elbow macaroni, penne, farfalle - your choice)
2 Tbsp Earth Balance vegan margarine (spread or sticks)
2 Tbsp all-purpose flour
1 cup soy milk (plain, unsweetened)
1/2 tsp paprika
1/4 tsp cayenne
1/2 tsp salt
1 Tbsp Earth Balance vegan margarine (spread or sticks)
1/2 c water
2 Tbsp nutritional yeast flakes
2 Tbsp cornstarch
1-1/2 tsp flour
1/2 tsp mustard
1/2 tsp granulated garlic or 1-2 cloves minced
1/2 tsp salt
Optional additions: oven roasted or sun-dried tomatoes (chopped small), dried herbs, olives, mushrooms
1/3-1/2 cup breadcrumbs

Preheat your oven to 375°F and set aside a 9x7 pan (you could also do this in a pie pan).

In a small sauce pan, melt first 2 Tbsp of EB and then whisk in flour. Whisk 2-3 minutes until it starts to smell a bit nutty.

Add milk, paprika, cayenne and salt. Whisk 2-3 minutes until thoroughly combined, then cook on low heat 3 more minutes.

In a second larger sauce pan, melt 1 Tbsp of EB. Add water, yeast flakes, cornstarch, flour, mustard, garlic, salt and any optional herbs. Whisk til combined, and then add the white sauce to this mix, and whisk thoroughly.

Add cooked pasta and any other optional ingredients to the sauce pan. Stir thoroughly until the sauce coats all of the pasta. Pour into the baking pan, making sure to scrape out all the sauce from the sauce pan. Cover top with a thin layer of breadcrumbs and (if you like), drizzle with olive oil.

Bake 30-40 minutes. Let cool before slicing into 4 portions and serving alongside a green salad with a mustard vinaigrette.