Vegan CT reader Sarah S. asked for my mac & cheese recipe on Facebook, et voila! Here it is. See what happens when you speak up, kids? Results.
My (real cheese-loving) kiddo begs for this for dinner at least once a week, and went back for thirds this time around. THIRDS, people. Please send money to the Feed Vegan CT Jr. Fund.
Baked Mac & Cheese
(Vegan & Gluten-Free) (Adapted from Chloe’s Kitchen)
Serves 6ish (or me once and my 12-year-old three times)
16 oz. macaroni or shells (I used brown rice shells)
1/4 cup vegan butter (I use Earth Balance)
1/4 cup all-purpose flour ( I use Bob’s Red Mill Gluten-Free)
3 cups plain almond or soy milk
1/2 cup nutritional yeast (NOT Brewer’s yeast. Nutritional yeast is available at health food stores and most grocery stores in the health food section. Looks like fish food, tastes lik cheesy goodness)
2 tbsp tomato paste
2 tsp salt
1tsp garlic powder
1/8 tsp turmeric (optional, gives it a really yellow cheesy color. Also very good for you spice!)
1tbsp lemon juice
1 tbsp maple syrup
bread crumbs (optional, I used gluten-free panko)
dried oregano or parsely
Preheat oven to 350 degrees. Lightly grease an 8 x 8 casserole dish.
Bring a large pot of salted water to boil. Add pasta and cook until JUST before al dente (3-4 minutes). Do not overcook! The pasta should still be firm and a little crunchy.
Meanwhile, in a large saucepan, make a roux by melting the butter, then adding the flour and wishking to form a paste. Let cook for 2 minutes until golden. Add milk, nutritional yeast, tomato paste, salt, garlic powder, and turmeric and bring to a boil, whisking constantly. Lower heat and simmer 2 minues or so, until the sauce is slightly thickened. Remove from heat, and add lemon juice and maple syrup.
Combine pasta and sauce in baking dish. Sprinkle top with bread crumbs and dried herbs.
Bake for 30 minutes, or until the top is lightly toasted and the sauce is bubbling. Remove from oven and let sit a least 5 minutes before serving.