Bonus Vegan MoFo: Mac-and-Cheese Monday!

September 9th, 2013 12:29 pm by Kelly Garbato

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I hadn’t planned on finessing vegan mac & cheese into my alphabet theme – but when I saw that Mac-and-Cheese Monday had become an “official” theme, I just couldn’t resist! And, let’s be honest, it’s not like I need an excuse to enjoy macaroni and cheese, mkay.

This is a little different from our traditional (dare I say infamous?) recipe, with its mix of Follow Your Heart and Daiya cheeses. Shane was in the mood to experiment, so for today’s recipe he diluted a Daiya cheddar cheese sauce with vegan broth and added nutritional yeast for an extra cheesy flavor. He used the Cheezy Sauce in Veganomicon as a jumping off point – the result is kind of a mash-up of the two recipes.

It’s not quite as tasty as my old favorite, but it’s pretty close. And healthier, too: Shane calls this one Creamy Mac & Cheese Lite.

 

Creamy Mac & Cheese Lite

(Cheese sauce is modified from the “Cheezy Sauce” in Veganomicon, page 214.)

2 cups vegan vegetable or chicken broth
1/3 cup all-purpose flour
2 tablespoons minced garlic
1/8 teaspoon turmeric
1 cup nutritional yeast
1 tablespoon lemon juice
1 tablespoon mustard
8 oz (1 bag) Daiya cheddar cheese shreds
13 oz soy milk
4 oz margarine

4 cups pasta of choice (small elbows and shells work well)
3 cups water

1. Heat the vegan broth in a small saucepan, bringing it to almost boiling. Add the flour, and whisk until completely mixed.

2. In another saucepan, cook the garlic and oil for a few minutes, until the garlic is lightly browned. Mix in the broth and stir together. Add the nutritional yeast, whisking the mixture together until smooth. Heat on medium until mixture begins to bubble and thicken.

3. Stir in the mustard, lemon juice, and turmeric until completely mixed. Stir in the soy milk and margarine until mixed. Add the cheese shreds, and stir until the cheese is melted into the rest of the mix. Once fully mixed, put on simmer, stirring occasionally.

4. In a deep skillet or wide, shallow sauce pan, cook the pasta according to the directions provided on the package in three cups water. Stop when about 90% done and drain, leaving a little hot water with the pasta. (This will mostly cook down as you continue to heat the pasta.)

5. Mix the cheese sauce into the pasta, stirring well. On medium low heat, let the pasta continue to cook, until it reaches the desired consistency. Stir constantly during this last step so that none of the pasta or cheese sticks to the pan. Serve warm topped with hot sauce, vegan bacon bits, or more macaroni and cheese!

 

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One Response to “Bonus Vegan MoFo: Mac-and-Cheese Monday!”

  1. B is for Best of: My Favorite Posts of Vegan MoFo VII! » V for Vegan: easyVegan.info Says:

    […] 11. Bonus Vegan MoFo: Creamy Mac & Cheese Lite for Mac & Cheese Monday […]

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