This recipe is 100% Vegan.  It uses an ingredient that a lot of people have not used before- Nutritional Yeast.   Nutritional Yeast is a deactive yeast that has a nutty or cheesy flavor and usually sold in flake form.  This can easily be found at any health store that sells bulk foods.  (That expensive Chain has it!)  So again zero dairy in this tasty Mac and Cheese.  It doesn't taste like a 4 cheese Mac and Cheese so please keep your mind open for a little different flavor- all without the crazy amounts of fat, calories, and bloating.  The flavor is very deep and complex.  This recipe makes a good amount and will easily fill a large baking pan.  Use a deep pan like a brownie or casserole dish to make this.  It's a pretty filling dish so also economic.

You'll Need:

1.5 lbs pasta (elbows are ideal)

1 1/2 Cups Plan Soy Milk

1 Cup Water

1/3 Cup Tamari or Soy Sauce (Bragg Amino Acids work great!)

1 1/2 Cups Nutritional Yeast

1 TBSP Paprika

1 TBSP Garlic Powder

1 TSP salt

1/4 Block of Firm Tofu

3/4 Cups Canola or Vegetable Oil

dollop of Mustard (Use my Ginger and Garlic Recipe!)

The recipe is extremely easy and requires only 3 pans to make.  Heat the oven to 350.  Boil a large pan of water for the pasta and cook until al dente.

Meanwhile in a blender combine everything else in no particular order.  Blend until smoth.

Pour the mixture over the cooked pasta in a large baking pan.  Cook 15 minutes or until browned and slightly crispy on top.

That's it!  Pretty guilt free Mac and Cheese that will fill a family and make plenty of healthy leftovers.


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