Yes, that dish – which is typically made with copious amounts of butter, milk and CHEESE – can be turned into a truly delicious vegan version.
Just ask Chelsea.
If you know her, you know that one of her all time favorite meals is mac and cheese. So when she adopted a vegan diet I was determined – HELL BENT, actually – to find a recipe that would be a delicious substitute for her beloved dish. And by that I mean, not just “delicious for a vegan dish”, but delicious all on its own.
We went through a few iterations, and it turns out that the simplest version was indeed the clear winner.
If you look closely at the recipe, you’ll realize that it’s just a simple swap of the traditional ingredients for their vegan equivalents: non-dairy spread, almond milk (or whatever you prefer), and vegan cheese shreds (I’m a fan of Daiya).
The one-pan sauce is ready by the time the pasta is cooked and drained, and it’s finished with an irresistible cheesy-breadcrumb topping before going into the oven.
I have no doubt this would work perfectly with gluten-free pasta, flour and panko, along with the addition of whatever veggies you have lying around.
Now, to find the ultimate vegan sugar cookie……………
3 cups macaroni
1/4 cup non-dairy spread
1/4 cup flour
2 cups almond milk
2 packages (8 ounces each) vegan shredded cheddar cheese
2 tablespoons nutritional yeast, divided
salt and pepper
1 cup panko breadcrumbs
1 tablespoon oil
Pre-heat oven to 375 degrees; grease a 2-quart baking dish.
Cook pasta till al dente and drain. While water is coming to a boil, melt the non-dairy spread in a large non-stick skillet over medium heat. Whisk in the flour and cook, whisking continuously, for 3 minutes. Slowly add the milk, whisking continuously, and bring to a boil. Boil for 2 minutes and add half the cheese, 1 tablespoon nutritional yeast and salt and pepper to taste. Stir till cheese is melted, add the drained pasta and stir till well coated. Transfer to your prepared dish.
Combine the remaining cheese and nutritional yeast, panko and oil in a medium bowl. Season with salt and pepper and sprinkle evenly over the pasta. Bake, uncovered, for 30 minutes.
This delicious recipe brought to you by Sheri Silver