|It smells kind of like Parmesan.|
|It looks like cheese...|
3 cups elbow macaroni
2 tbs vegan butter
1 cup nutritional yeast
1 cup non-sweetened soy milk
1 tps mustard
1 cup soy cheese (I suggest Daiya)
1/2 tps turmeric
1/2 tps cumin
1 tps garlic powder
1 tps soy sauce
1/4 tps pepper
Pre-heat oven to 350 degrees F, if you want to bake it.
Cook macaroni according to directions. Return to pot or a large bowl after it's drained for mixing. If you are baking it, leave the pasta a little undercooked, it will finish cooking in the oven.
|It's not quite a roux but it keeps the sauce together.|
|I was skeptical when I saw the cheese clump, but it smoothed out|
Add milk and mustard, whisk well. Add soy cheese while continuously whisking. It may clump on the bottom, but should come together as it warms.
Add turmeric, cumin, garlic powder, soy sauce, and pepper. Heat until it starts to simmer. Taste, it may need a bit of salt.
Pour the sauce over the macaroni and mix thoroughly.
|Since I'm only cooking for one, I baked mine in individual ramekins.|
It's creamy and gooey just like dairy mac and cheese. See, being a vegan does not mean just boring vegetables.
Here are some other recipes to try too: