Vegan Mac and Cheese with Coconut Bacon
Ingredients
- 1 1/2 cups gemelli or cavatappi pasta
- 3 tablespoons vegan butter
- 3 tablespoons all-purpose flour
- 2 cups unsweetened plain soy or oat milk
- 1/2 teaspoon salt
- 1/2 teaspoon pepper
- 1 teaspoon turmeric
- 1/2 teaspoon nutmeg
- 1/3 cup nutritional yeast
- 2 cups shredded vegan cheese
Coconut bacon
- 1 tablespoon grape seed or vegetable oil
- 1/2 cup coconut chips
- 3 tablespoons brown soy sauce
- 1 teaspoon liquid smoke
- 1 teaspoon maple syrup
- 1 teaspoon garlic powder
Preparation
Bring a pot of water to a boil and add salt.
Cook the pasta until almost done but still firm.
While the pasta cooks, melt the vegan butter in a skillet or pot large enough to hold the pasta.
Add the flour and stir over medium heat until lightly browned, about 1-2 minutes.
Add the milk and whisk to remove lumps, then add nutmeg, turmeric, salt, and pepper.
Cook over medium-high heat until the sauce thickens and starts to bubble, about 8 minutes.
Stir in the cheese and nutritional yeast, whisk until smooth and melted, then turn off the heat.
Drain the pasta and add it to the sauce, then stir to combine.
Serve as is, or bake in a greased 8x8 pan for 20-25 minutes until browned and bubbly, or broil to brown the top.
Coconut bacon
Mix the oil, coconut chips, brown soy sauce, liquid smoke, maple syrup, and garlic powder until well combined and the sauce coats the coconut chips.
Line the coated coconut chips on a flat cookie sheet pan and bake for 15 minutes.
Tips
Add 3 tablespoons of pumpkin puree to the sauce for a pumpkin mac and cheese variation.
Serve with coconut bacon chips for added flavor.
