Mama Koala's Vegan Mac and "Cheese"
1 (16 ounce) bag elbow macaroni
1/4 cup vegan margarine or vegan butter (I prefer Earth Balance Soy Butter)
1/4 cup flour
2 cups nondairy milk (I use soy)
1 (8 ounce) package vegan cream cheese (I prefer Tofutti Cream Cheese)
1 (10 ounce) block vegan cheddar cheese (I use Follow Your Heart's Vegan Gourmet), shredded
nutritional yeast, to taste (I use 1-2 cups)
salt and pepper, to taste
bread crumbs, as needed
1. Preheat oven to 350 degrees F if baking mac and cheese. In a large sauce pan, boil elbow macaroni according to package directions.
2. While the macaroni is boiling, in another sauce pan melt margarine and stir in flour. Next, add the milk and stir until thick and smooth. Add the cream cheese and stir until completely melted over medium-high heat.
3. Add shredded cheese and stir until completely melted. Add nutritional yeast, salt, and pepper to taste. If you don't want baked mac and "cheese", just pour the cooked and drained elbow macaroni into a large casserole dish and stir in the "cheese".
4. If you prefer baked mac and "cheese", in a casserole dish mix the cooked and drained noodles and "cheese" sauce, and completely cover the top with bread crumbs. Bake for 20-30 minutes.
Source of recipe: This recipe was inspired by a vegan recipe featured in a regular column titled Naked Maygun's Vegan Recipe Section from the magazine Profane Existence. My boyfriend and I were surprised at how authentic and delicious it turned out, we make this on a regular basis now!
SO HOW'D IT GO?
What I did: I used two cups brown jasmine rice, half daiya shredded cheeses (leftover and frozen) and half homemade cashew cheese for the 10 oz of cheese, veggie go cream cheese and one can full fat coconut milk for the milk. My substitutions were mainly to avoid having to go to the store. I added a few shakes of garlic and onion powder at the end--reluctantly--just to give it more flavor. Also, I used only a litttle more than a half cup nutritional yeast. I also thought this was so thick and delicious unbaked that I didn't need to bake it, esp. since it's hot outside.
The verdict: I've tried lots of vegan mac and cheese recipes, but I feel satisfied enough with this "rice and cheese" that I'm not as interested in trying the vegan mac and cheese at a local restaurant, which I've heard is good, or ever again sampling my mom's wonderful regular mac n cheese.
I know it's probably super fattening (esp. with the coconut milk), but it's not like I'll eat it all the time, just everyday for the next week or so--yay.
THIS WAS SOOOOOOOOOOOoooOOOOO GOOD! !!! I will def make it again and again!! Thank you for sharing this recipe!!!!! ;)b
This is the 5th time I have made this recipe since finding it---- LOVE IT!!
This is a dream come true! Thank you for sharing!
This is a staple recipe for me! My boyfriend and I love it. I have strayed from the original recipe a little though-- I use about half a package of Daiya cheddar and half of a container of Tofutti. I also use around a fourth of a cup of Nutritional Yeast. I also only use about 3/4 of a pound of elbows. Needless to say, very awesome!
I am currently eating a 2nd big bowl of this for dinner. It is SO GOOD!!
I didn't add any nutritional yeast, salt or pepper while the mac n cheese was cooking. I have sprinkled a little sea salt on the dish before eating. I think that's enough.
Yay!
HOLY MOLY!!!!!
This is the BEST vegan mac n cheese I have ever had!!!!!!!!!!!
I have searched for years for a great recipe-- and this is it! I am so glad you posted this. I check out Profane Existence too-- thanks for turning me on to a good mag/ site.
I used whole wheat flour but it still came out super awesome. This mac n' cheese is like crack! ;)b
So, so, so good. I used half of all the ingredients, and put garbanzo beans instead of macaroni. Best comfort food ever.
best vegan mac n cheese EVERRRR!!!!!!!!!!!!!!!!!!!!!! :D
Pages