Vegan Mac and Cheese Recipe
Comfort Cravings: Vegan Mac and Cheese
Macaroni and cheese is an American standby. It's full of flavor, completely satisfying, and almost everyone loves it. Most good macaroni and cheese recipes I know contain lots and lots of cheese, butter, and cream. Years ago, I was introduced to vegan macaroni and cheese. Taking my first bite, I was dubious, but man was it good. 
In this recipe, cheese gets replaced with nutritional yeast, butter with Earth Balance spread, and cream with veggie broth. And though it's not exactly like the mac and cheese you'll remember as a kid, it's just as good. If you're not familiar with nutritional yeast, you can find it at most health food grocers in the bulk bins aisle. It's what gives the dish its hearty, cheese flavor, while also loading it with vitamin B12.
To see the recipe, read more.
original recipe
Ingredients
4 tablespoons Earth Balance spread
1/4 cup flour
3 cups vegetable broth
1/8 cup soy sauce
1 1/2 tablespoons garlic powder
1 tablespoon paprika
1 tablespoon turmeric
Salt and pepper to taste
1 cup nutritional yeast
1 pound cooked macaroni pasta
For the topping:
2 tablespoons Earth Balance spread
1 cup breadcrumbs
Directions
- Preheat oven to 350°F.
- In a medium size dutch oven, over low-medium heat, melt the Earth Balance spread. Add flour and vegetable broth. Whisk into a smooth paste.
- Stir in soy sauce, garlic powder, paprika, turmeric, salt and pepper.
- Add nutritional yeast and mix until the sauce is smooth and creamy.
- Add cooked macaroni to the sauce and stir until all the pasta is coated evenly.
- In a small saucepan, melt the Earth Balance spread and toss the breadcrumbs to coat. Top the macaroni with the breadcrumbs.
- Bake for 30 minutes. Let rest for five minutes before serving.
Makes 4-6 servings.
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