This vegan mac and cheese is so good, I might not go back to normal mac and cheese! Conventional mac and cheese is full of cheese, butter, and cream, so whenever I eat it, I feel heavy and bloated immediately afterwards. I’m able to eat this vegan mac and cheese without any guilt and still feel full and satisfied. The key here is seasoning your noodles and sauce well! Don’t be intimidated by nutritional yeast flakes– this powder-like substance is umami magic. I add it to nearly all my vegan dishes to give food depth of flavor.
Vegan Mac and Cheese
adapted from Chef Chole’s Vegan Mac ‘N’ Cheese
Total Time: 15 minutes
• 1/2 cup whole wheat elbow macaroni (sub gluten-free noodles)
• 1 tablespoon vegan margarine
• 1 tablespoon all-purpose flour (or gluten-free all-purpose flour)
• 3/4 cup soy, almond, or rice milk
• 2 tablespoons nutritional yeast
• 1/2 tablespoon tomato paste
• 1/2 teaspoon sea salt
• 1/2 teaspoon onion powder
• 1/4 teaspoon garlic powder
• small pinch of dry mustard
• small pinch of cayenne pepper
Bring a medium pot of salted water to a boil. Add macaroni and cook according to package directions.
Meanwhile, in a small saucepan, make a roux by whisking the margarine and flour over medium heat for 3 minutes. Add nondairy milk, yeast, tomato paste, salt, onion powder, garlic powder, mustard and cayenne to the saucepan and bring to a boil, whisking frequently. Reduce heat to low and let simmer until the sauce thickens.
Adjust seasoning to taste and toss the noodles with the sauce and serve warm immediately.
*I typically make at least 2 servings of food for leftovers or others, but in this case, I don’t think vegan mac n’ cheese stands up very well to the fridge and reheating.