Monday, March 21, 2011

Best Vegan Mac & Cheese

What has to be thee ultimate comfort food? Macaroni and cheese, without a doubt. And I have been searching high and low for one that fits the bill. We were doing all right and doing with, but I had just not found that real gutsy, stick-to-your-ribs type of mac and cheese. Step back folks for I have found the perfect recipe. Oh no, I did not do this one on my own, for I am still dabbling with this veganism. But there is a cute story to go with this recipe (as with so many of my dishes).

I was at work (my local health food store) and I always look at what folks purchase. And when I see enough veggie stuff, the first question I ask them is, 'Who is the vegetarian/vegan in the house?' and they usually tell me...conversation started. So this one young woman came through and we started up a lively conversation and I informed her that the one dish I had not quite mastered as a vegan yet was mac & cheese. 'I have the perfect recipe for you.' she tells me. 'There is this site you have to go to and check it out.' And of course I ask which site and she tells me VegWeb. I tell her to stop right there, and that I already know which recipe she is talking about.

Right about that time we both quote the recipes title. Waaait for it: Best Vegan Mac and Cheese In The Entire World...Seriously. I am not kidding that is the title. And they are so correct. So many poeple have altered the recipe but I have not. Thee only thing I have done is cut back just a tad on the say sauce and thee oil. But other than that keep it as it is, unless you find you want to change it after you have made it a time or two.

I would be hard pressed for anyone not to go back for seconds or thirds for that matter. And when the kids go back for more, then you know you have a winner.

1&1/2 pounds macaroni (dry)(preferably elbows)

Cheese Sauce:
1 & 1/2 cups 'unsweetened' non-dairy milk
1 & 1/2 cups nutritional yeast
1 cup of oil
1 cup water
1/3 cup soy sauce or tamari
1/4 (12 ounce) block firm (not silken) tofu
1 T garlic powder
1 T paprika
1/2 T salt (may eventually use less)
Dollop of mustard (Use whatever you have on hand)
Boil your macaroni according to package direction. While the pasta is boiling, make your sauce. Once the pasta is drained, pour into a large lasagan pan. Add all cheese ingredients to a blender or food processor and whirl until blended.

Pour cheese sauce over macaroni. Here is where it gets a little different. You will need to fold the sauce into the macaroni. Meaning that you to turn it over and over until it is thoroughly combined. This will take more than just a few stirs. Rotate the pan if you have to, but do it.

Bake at 350 for 15 minutes. Yeah, you heard right 15 minutes. This dish is the Rachel Ray of healthy food.!

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