Vegan Macaroni and Cheese is a tricky thing. The big idea behind most vegan mac is a nutritional yeast based "cheese" sauce that is then mixed with the macaroni. I've seen "cheese" sauces made with everything from oats to tahini but none go without the addition of nutritional yeast which you can find in the bulk section of most health food shops. It has a naturally cheesy flavor and it adds a creamy texture when mixed with liquids. Unfortunately, the problem that I encounter with most with vegan macaroni and cheese is that many recipes tend to go a little heavy on the nutritional yeast. I find that yeast in excess, lends an almost bitter metallic flavor to foods. It can also dry out your sauce if you use to much. Your final result may be edible but probably only to you...
Here is a recipe worthy of a comfort food craving. It is creamy, flavorful, and surprisingly light on the yeast! This recipe wont truly shine until it's baked making it a strictly casserole mac but, if you ask me, thats really the best way to enjoy any mac and yeas (or cheese for that matter).
Growing up, macaroni and cheese casserole was a staple at dinner. I'm proud to say that not only do I think this recipe tastes nearly identical to my mothers, my mom agrees! She even asked for it on Mothers day!
Do yourself a favor. Make this dish. Then, thank me in the comments below for sharing one of the best recipes in my collection with you.
Recipe adapted from here.
Mac N Yeas'
- 1/4 Cup Margerine
- 1/4 cup Nutritional Yeast
- 2 cups plain Soy Milk
- 1/4 Cup plus 1 tbl White Flour
- 1/4 cup Corn Starch
- 1 cup Water
- 1/2 tsp Dijon Mustard
- 1 tsp Paprika
- 1/2 cup Bread Crumbs
- 1 tsp Salt plus more to taste
- Black Pepper
- 3/4 cup diced Yellow Onion
- 2 1/2 cups dry Macaroni pasta
1. Boil macaroni in a pot of salted water. Drain and set aside.
2. While pasta is cooking, combine the nutritional yeast, flour, cornstarch, paprika, and salt in a bowl and whisk until blended. Dice the onion and set aside.
3. Preheat oven to 400 degrees.
4. Heat soymilk on the stove over medium high heat. Add in water, margerine, and Dijon, and bring to a boil.
5. Once liquid begins to boil quickly reduce the heat to medium (otherwise soy milk will boil over) and stir in your dry mixture a little at a time, blending as you go. Mixture will become very thick and start bubbling.
6. Reduce heat to low. Stir in the macaroni noodles and diced onion making sure all noodles are coated thoroughly in sauce.
7. Pour noodle mixture into a 10" casserole dish and sprinkle with breadcrumbs and a generous amount of black pepper. Bake uncovered for 30 minutes or until top begins to brown.
8. The result is a crispy on top creamy casserole with a mild cheesy flavor complimented by sweet crunchy onions throughout. The great thing about this recipe is that it's also versatile-
Tip: Try mixing in 1/4 cup vegan bacon bits before pouring into the pan. Not in the mood? Swap that for 1/4 cup minced sundried tomatoes and serve topped with fresh basil. Try it with a couple minced cloves of roasted garlic mixed in or sprinkle it with minced red and green peppers before baking like my friend Blake does. The options are endless!
Ofcourse, if you choose to serve it straight up make sure you add a couiple colorful side dishes like sauteed kale and yam fries for an all around American meal! Happy Comfort!