Pretty Damn Good Vegan Mac and Cheese

I was in a mac and cheese kind of mood the other day. I don’t really crave cheese that much, but some comfort foods I have a hankering for every now and then. So, I did what any other self respecting vegan would do and I googled, “best ever vegan mac and cheese”. Among the hits was a tempting recipe from the blog Veganela. I decided to give it a try and see if it really was the best. I don’t have too much to compare it to, so I’m not really sure if it qualifies as the absolute best…but it was pretty damn good. Unlike the original recipe, I added broccoli and tomatoes. I also switched out a couple ingredients for the sake of time, etc. Overall, it was exceptionally delicious, quick to make, and it saved well.

Pretty Damn Good Vegan Mac and Cheese

Time: 30 minutes. Feeds: 4 people

Ingredients:

• ¼ cup nutritional yeast
• 1 tsp onion powder
• 1 tsp salt, to taste
• ½ tsp garlic powder
• 1 + ¾ cups nondairy milk
• 1.5 tbsp cornstarch
• ¼ cup canola oil
• 2 tbsp light (yellow or white) miso paste
• 1 tbsp lemon juice
• 6-8oz pasta, cooked
• 1 crown broccoli
• 3 small tomatoes

Recipe:

1. Make the pasta according to box directions. While the pasta is cooking, do the following:
2. Bring the milk to boil and add oil and cornstarch. Lower the heat to a simmer and stir occasionally until the milk has thickened (about 10 minutes)
3. Combine all the remaining ingredients in a food processor. Slowly blend in the milk mixture.
4. Cut up broccoli. Combine with olive oil and put in the oven at 450 degrees. Cook until slightly browned (10-12 minutes).
5. In a large bowl, combine pasta, sauce, and broccoli. I also cut up tomato and added it to the mix.

Cooked pasta and tomatoes

The ‘cheese’ sauce

‘Cheese’ Sauce added to the pasta

Roasting up the broccoli

The final dish. A++

If you’re into vegan food, I highly recommend you go over to Veganela and check out her blog!