Based on the amount of ketchup I like using, this recipe should be called "mac 'n' cheese to go with your ketchup". In any case, after much testing, here's my go-to vegan mac 'n' cheese recipe!
I'll often double the amount and freeze the sauce in individual containers. Makes putting together a quick workday dinner super easy. Try it yourself!
If you strength train and want this as a less carb-heavy, more protein-packed meal, try pasta made from edamame, black beans, chickpeas, or lentils. These options are incredibly high in protein.
Vegan mac 'n' cheese
1 head roasted garlic (just stick in toaster oven for 60 minutes ’til nicely browned, then squeeze out)
2 cups soy milk
5 tbsp nutritional yeast
1 tbsp tapioca starch
1 tsp onion powder
1/2 tsp garlic powder
1 tsp Dijon mustard (optional)
1.5 tsp miso paste (optional)
About 3 cups dry macaroni
1/4 cup Daiya non-dairy cheddar shreds (optional)
Cook pasta as per package directions. Drain and set aside.
Use a food processor or immersion blender to puree all sauce ingredients until smooth. Heat in a pan until bubbling. Let it thicken for a few minutes, then add cooked pasta and toss to coat.
Eat as is, or place in an over-safe dish and bake for 20-25 minutes. I'll often top with Daiya cheddar shreds before baking.
Makes 2 large servings.
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