So, I realize that there are a lot of recipes out there for vegan “mac and cheese”. But this one is too good not to try. Trust me. If you’re used to the real kind of mac and cheese, as opposed to Kraft, this is your recipe. It is prepared exactly like the wonderful homemade mac and cheese I grew up with. The only difference is, it’s made with vegan ingredients. I have never had a complaint when making this. In fact, I dare you to serve it to an unsuspecting omni and see if they even realize its vegan. Really, try it!
Vegan Mac and Cheese
3/4 regular (16 oz) sized box of pasta (gluten-free or regular)
1 cup Earth Balance Margarine-(never claimed it was healthy!)
7-8 tbsp flour (use gluten-free blend, or superfine brown rice flour, if needed)
3 cups almond milk or soymilk (plain)
4-5 tbsp nutritional yeast
salt and pepper to taste- I used about 2 tsp salt… lots of pepper
First begin making pasta according to box directions. I used 3/4 box of medium shells, because they hold in all of the sauce very well. But this recipe would also generously cover an entire small box of elbow macaroni.
Now, prepare the roux by first softening Earth Balance (on medium-low heat) in saucepan or frying pan with at least a 2 inch edge. Gradually stir in flour with fork until thick paste is formed.
Keep near medium heat and whisk in soymilk gradually, making sure to thoroughly combine soymilk with roux. No lumps!
Stirring constantly, add salt and nutritional yeast until thoroughly combined. It should take a few minutes, but sauce will begin to thicken… and then continue to thicken. Keep stirring.
Once sauce is at desired thickness (like an alfredo sauce), remove from heat… or turn burner off.
Hopefully you have been watching and timing your pasta, and it has already been drained. Mix with sauce, add salt and pepper if needed, and be amazed.