If you’ve been following my blog, you’ll know that I recently tried to make vegan mac n cheese for the first time and it turned out terrible. Even so, I was not prepared to give up. There are so many different recipes out there, I was certain at least one would be good. So tonight I tried a recipe from Essential Vegan on the recommendation from a friend.
The sauce calls for a longer list of ingredients including vegan butter, flour and almond milk, so I knew that, while definitely unhealthier, it would likely taste closer to the real thing.
The final result was actually really tasty! The yeasty flavor wasn’t too strong, and the sauce had a really nice, creamy consistency that was similar to cheese. Even the color looked like the real thing. I think this would also be a lovely sauce on other dishes – perhaps poured over a jacket potato stuffed with steamed broccoli.
To go with the macn cheese tonight, I made sauteed kale (garlic, oil, lemon, red wine vinegar, salt and pepper) and some vegan chicken nuggets from VBites, but it is great with a simple salad as well. All in all, the pasta, kale and nuggets were really good! Definitely passable for my traditional non-vegan comfort meal, and one that we would be happy to eat again. (I checked, and double checked that Andrew enjoyed it). Below is the adapted recipe for yummy vegan mac n cheese:
- 300g macaroni
- 2 1/2 tbsp vegan margarine
- 1/3 cup chickpea flour (or all-purpose)
- 3 cups non-sweetened almond milk
- 1/2 cup nutritional yeast
- 2 tbsp tomato paste
- 2 tsp sea salt
- 1 tsp garlic powder
- 1 tbsp lemon juice
- 1 tbsp agave syrup
- Cook the pasta according to package directions.
- In a medium saucepan, make a paste by whisking the spread and flour over medium heat for around 3 minutes
- Add the milk, nutritional yeast, tomato paste, salt and garlic powder to the saucepan and bring to a boil, whisking frequently
- Reduce heat to low and let simmer until the sauce thickens. Stir in lemon juice and agave
- Toss the pasta with the sauce and serve immediately