Vegan Mac & Cheeze


Vegetarian, Vegan, Dairy-free

Meal Type
Dinner
Cuisine
Vegan
Author
www.icanyoucanvegan.com
Serves
2
Preparation Time
10 minutes
Cooking Time
10 minutes

Ingredients

Pasta

  • 1 1/2 cups small pasta (200g)

Roux

  • 2-3 Tbsp vegan butter, nuttelex
  • 1 Tbsp olive oil (if using less butter, stops it browning)
  • 2 Tbsp flour, all purpose

Sauce & Seasoning - Basic

  • 1 1/2 cups regular soy milk, light works too
  • 2 Tbsp Nutritional Yeast Flakes
  • 1 - 2 Tbsp mustard of choice (or 1 - 2 tsp mustard powder (optional)
  • 1/4 tsp paprika powder, smoked if possible
  • a pinch of salt
  • fresh ground pepper to taste

Finishing Off

  • 50 - 100g vegan cheddar cheese

Instructions

Preparation

  1. Measure out pasta and cook according to packet instructions, 10 - 13 minutes depending on the shape you chose.
  2. Add butter and oil if using to a saucepan and heat on low until it melts. Add the flour and stir really well so there are no lumps.

Cooking

  1. Add your chosen seasonings to the roux, give a stir to combine and add the milk. If you are not confident using roux, add a little milk at a time and stir until smooth before adding more and always work at a low to medium heat.
  2. When the sauce is smooth and thickened, add the vegan cheese, cut small or grated for faster melting.
  3. Once the cheese has or is almost completely melted into the sauce stir through the cooked, drained pasta.

Serving - Options

  1. Eat it as is.
  2. If making a double or larger batch for a gathering of people, consider a slightly thinner sauce or just add 1-2 cups of the pasta cooking water so you can decant all the mixture into a baking dish, top with seasoned breadcrumbs if desired and bake to warm through before serving family style.

Notes

  • So, I have been making vegan pasta with my old cheese sauce recipe for years now, and i will still continue to do that. But if you're like my husband and really miss that stretchy gooey sticky characteristic of pustulant bovine secretions... you will really enjoy this.
  • A Roux is the perfect way to make a cheesy texture but if you need it GF, you will have to juggle the ratios of flour to fats until you have the right paste to base it all on, will work though.
  • Original recipe that I am very thankful for, used Almond milk... which in this country tastes like candy and makes cheese sauce into creepy custard... and it used 2 cups of cheese... Anyway, this dish is quite filling as it is, and I feel our seasoning additions more than make up for the reduction in cheese volume... We honestly use 50g of cheese and its plenty.