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Vegan Mac & Cheese is so often a disappointment either the color is right and the taste is wrong, or taste is right and texture is way off, and vegan cheese alone is often just not quite right.  What we crave, especially if we weren’t always vegan, is the ooey-gooey , stretchy, tangy macaroni and cheese of our childhood. A feel good, comfort food that’s filling and fulfilling. Here I believe that I have mastered just that. Please let me know what you think!!!

No-Cheese, Cheese Sauce:
1/2 red bell pepper
1/2 yellow onion
1 tbsp Tahini
1/4 tsp cayenne
1 tsp garlic salt
1 tsp garlic salt
1 tsp Apple cider vinegar
1 and 1/2 cup nutritional yeast
1 cup Daiya shredded mozzarella cheese (vegan)
1/4 cup unsweetened almond or soy milk
1 tsp Paprika
salt  and ground pepper to taste

1 tsp olive oil
2 cloves garlic- minced
1 cup white cap mushrooms

Dice the onion and red bell pepper and combine with the nutritional yeast, milk, dry seasonings, tahini, and vinegar in a blender until smooth. Set to the side and begin boiling the pasta. I used 4 cups of macaroni. Be sure to drain and run under cool water so that it doesn’t clump together.

While the pasta is preparing, heat a skillet to medium high with the olive oil. Add the minced garlic and cook for approximately 1-2 minutes or until aromatic. Don’t let it burn!!. Add the mushrooms and saute until soft. Turn down the heat to medium and add the no-cheese sauce, stirring to prevent any burning. Add the cup of shredded vegan cheese and continue to stir until fully combined.

Pour the sauce over the pasta and serve!