Ultimate Vegan Mac and Cheese
Ingredients
- 3 cups unsweetened plant milk (I use oat milk) if you’re using larger pasta and not small elbow macaroni- you’d need an extra cup or two to get the pasta perfectly cooked.
- 1/2 tsp turmeric powder (for natural colouring- optional)
- 1 tsp Himalayan salt
- 1 tsp (white) miso paste
- 2 tsp onion powder
- 1 tsp garlic powder
- 225 g (8oz) dried macaroni (I use small elbow macaroni)
- 1/2 cup nutritional yeast
- 1 cup unsweetened non dairy cream mixed with 1-2 tbs tapioca starch (depends on how thick you’d like your sauce to be)
- 1 tbs lemon juice
Preparation
In a pot, add plant milk, turmeric, salt, miso paste, onion powder, and garlic powder. Then, stir or whisk until everything dissolves, and bring to a boil.
Add dried macaroni and stir, making sure the pasta doesn’t stick to the bottom of the pot. Simmer on low heat and continue to stir throughout the rest of cooking time (about 10-12 minutes).
Once most of the liquid has evaporated (after 8 minutes have passed) have a taste to make sure the pasta is cooked.
Add the rest of the ingredients: nutritional yeast, non dairy cream mixed with tapioca starch, and lemon juice. Then, mix well.
Continue to cook for a few minutes, allowing the sauce to thicken and the pasta to absorb flavours.
Serve hot, preferably with a dash of cayenne pepper or paprika. Garnish with parsley to add more colour to the dish. At this point, if your vegan mac and cheese has dried up a bit, add more non dairy cream to make it look more creamy.
Indulge.
