Creamy, Cheesy Nondairy Kugel

Saturday, April 19th, 2014

2014-04-16 - MVT Nondairy Kugel - 0003 [flickr]

2014-04-16 - MVT Nondairy Kugel - 0013 [flickr]

When Peedee got a clean(ish) bill of health of Tuesday, I didn’t know whether to laugh, cry, or scarf down a giant bowl of mac & cheese. No surprise here: I did all three. As it turns out, the cookbook I’m currently reviewing has two (TWO!) recipes for vegan macaroni and cheese.

This one’s the Kugel which, while not technically mac & cheese, is close enough me for me. I mean, just look at it! (LOOK. AT. IT!) Creamy Daiya cheese sauce. Breadcrumbs browned on top. With just “a touch of sour cream for that classic and slightly tart kugel taste.” Sooooo good.

Since I knew this dish was to be baked – and baking mac & cheese often dries it out – I made a little extra sauce and thinned it out too, with an additional 1/2 cup of soy milk and handful of cheddar Daiya on top of what’s required. Worked like a charm: the sauce was still super-rich and creamy even after 25 minutes in the oven.

My only complaint? The onions tasted a bit raw for me. Next time I think I’ll sautee them in the same saucepan used to make the cheese sauce, rather than add them uncooked to the pasta. Baking just didn’t get ’em done, imho.

On another note, Shane used his portion as a burrito filling! Maybe I can has a burrito-themed VeganMoFo after all? (Burritos are like pizza: everything goes great in them!)

(More below the fold…)