Vegan Mac & Cheese

I know what you’re thinking, this does not sound like a very vegan meal.  I was wondering the same thing when I started looking into vegan meals and doubted whether a vegan “cheese” could really taste that good.  But I have to say I really like this dish and have made it a couple times already and will definitely be making it again!  So here’s the recipe:

1/2 pound gluten free brown rice elbows or your favorite type of whole wheat pasta (I’ve used a couple different kinds)

Blend together:

1-1/2 cups plain, unsweetened So Delicious Coconut Milk or Almond Milk or canned unswetened coconut milk

1/2 cup nutritional yeast

1/2 teaspoon sea salt (or more to taste)

1/4 teaspoon garlic powder

1/2 teaspoon onion powder

1/4 teaspoon dry mustard

1/4 teaspoon smoked paprika

pinch cayenne pepper

1 tablespoons tahini

black pepper to taste

Other ingredients:

1 TBL Brown rice flour

1-2 TBL olive oil

1 – 2 c. broccoli florets (depending on how much you like)

2 cloves garlic, minced

2-3 tsp. olive oil

 

Prepare pasta to al dente. While pasta is cooking, heat 2 tsp olive oil in a skillet over medium heat and saute garlic until tender. Add broccoli and a splash of water, cover and steam until tender.  In the meantime, blend all remaining ingredients together in a blender except for olive oil and brown rice flour. When pasta is done, drain and rinse and set aside.

Over medium heat, add olive oil to a sauce pan and heat. Add brown rice flour and stir to make a roux.  Add sauce mixture and pasta and cook, stirring, until mixture boils and thickens.  If sauce is too thick, add more coconut milk, if too thin, add a little more rice flour. Add in cooked broccoli and stir to combine. If the sauce needs a touch more flavor, add more mustard and onion or garlic powder. Top with a dash of smoked paprika and serve immediately!

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