I am a sucker for mac and cheese and its existence is perhaps one of the reasons I previously had trouble becoming vegan. So cheese lovers, here you go. Enjoy it to the fullest.Ingredients:
8 oz whole grain elbow macaroni or any other pasta you desire....gluten free, shells, your choice
3 tbsp earth balance
1 tbsp nutritional yeast
2 cups rice or soy milk
3 cups daiya cheddar cheese
1/4 tsp black pepper
1 tsp non-gmo cornstarch
sea salt to taste
Directions:
Cook the macaroni as directed. Place earth balance in a sauce pan and melt. Once melted, add nutritional yeast and pepper. Add rice or soy milk, daiya and cornstarch. Cook on low to med/low till cheese is melted. Mix cheese sauce with macaroni and there you go. SO good.....even for non-vegans. Teenager, child and carnivore approved.
Options:
If you want to spruce it up, there are several options.
- Add meatless crumbles and/or...
- a veggie like peas, chopped asparagus or broccoli
- make it tex-mex style with meatless crumbles, corn and salsa
- Make the sauce only and pour over a baked potato, nachos...use your imagination
- Leave the recipe as is but top with bread crumbs and vegan Parmesan (I use galaxy brand) Then throw it in the oven at 350 till the top is crispy.
