foodsofjane
  • Home
  • Recipes
  • CLE
  • Contact
  • Home
  • Recipes
  • CLE
  • Contact
Search

Vegan Mac & CHeese

3/2/2020

1 Comment

 
There are so many different ways to make macaroni and cheese. I typically don't like starting off with a roux (which is a flour and butter mixture that acts as a thickener) but in this case, since the recipe is vegan and it'll need all the thickness it can get. Also, if you don't eat gluten, you could easily use brown rice pasta and then arrowroot or cornstarch in the roux instead of flour. (I used arrowroot starch but I feel like most people don't have that at home so flour is fine.)

For the butter, I used Melt Organic Butter but Miyoko's organic vegan butter is really good too. The brand of cheddar cheese will make a big difference for sure. I would recommend Daiya Foods or Follow Your Heart. I'm sure any dairy-free milk would work but I really like rice milk because it has the least flavor and is super neutral. 

The sauce in this recipe is enough to feed four people decent-sized portions and pairs with an entire box of pasta (around 1 lb.) When I make this recipe, I make a half box of pasta with it (enough for two) an then I save half of the sauce in the fridge so that I can make it again in a few days without all hassle. To reheat it - just pour the cheese on top of cooked pasta in a pot on the stove and let it re-melt. Adding a little splash of rice milk can help the sauce loosen up a little better.
Picture
What you need:
  • 3 tbsp flour (or arrowroot or corn starch for GF version)
  • 3 tbsp vegan butter
  • 1/2 tsp garlic powder
  • 1/2 tsp salt
  • 2 cups rice milk
  • 2 cups grated vegan cheddar cheese (Daiya or Follow Your Heart)
  • 1/2 box of pasta (brown rice pasta for GF version)
What to do:
  1. Melt the vegan butter in a large skillet on medium heat and whisk in either the flour or starch depending on what your gluten preference is.
  2. Once it's combined into a paste (roux), season it with the garlic powder and salt.
  3. Slowly pour in half of the rice milk and whisk until the sauce starts to bubble. Slowly add in the other half and whisk again until it bubbles again.
  4. It's ready for the cheese! Fake cheese takes longer to melt into the sauce so give it some time while stirring. Also, depending on what brand of cheese you used, you might want to add a little more salt so I would taste test it.
  5. Once all the cheese is melted,  let the cheese sauce simmer on low until the pasta is ready.
  6. Add the cheese to the cooked pasta in a mixing bowl and combine before serving. (Any leftover cheese can be saved in the fridge for up to a week!)
1 Comment
Erica
5/20/2020 08:50:09 am

If we wanted to add a breadcrumb top to this, would you suggest doing it the same way as your 10 min. mac and cheese?

Reply



Leave a Reply.

    Connect

    CONTACT FORM
    If you’d like to use my photos & recipes, please ask or link back to this site. Thank You.

    Calendar

    August 2022
    July 2022
    June 2022
    May 2022
    April 2022
    March 2022
    February 2022
    January 2022
    October 2021
    September 2021
    July 2021
    June 2021
    March 2021
    February 2021
    January 2021
    December 2020
    November 2020
    October 2020
    September 2020
    August 2020
    July 2020
    June 2020
    May 2020
    April 2020
    March 2020
    February 2020
    January 2020
    December 2019
    September 2019
    August 2019
    July 2019
    June 2019
    May 2019
    April 2019
    March 2019
    September 2018
    August 2018
    July 2018
    June 2018
    May 2018
    April 2018
    March 2018
    February 2018
    January 2018
    December 2017
    October 2017
    August 2017
    May 2017
    April 2017
    February 2017
    December 2016
    November 2016
    June 2016
    April 2016
    January 2016
    June 2015
    April 2015
    March 2015
    February 2015
    January 2015

    RSS Feed

FOODS OF JANE

mostly noodles
foodsofjane, llc  |  © Copyright 2021 |  Contact@FoodsOfJane.com

  • Home
  • Recipes
  • CLE
  • Contact