Vegan Mac and Cheese
Serves: 6 • Total Time: 25 minutes • FODMAP Rating: low
Dive into the comforting goodness of vegan mac and cheese! With a homemade "cheese" powder blend and a simple sauce, this recipe promises a quick and satisfying meal similar to the kraft mac and cheese version but a lot better for you. Inspired by this recipe by Pinch of Yum, but I made it healthier by cutting out the butter. Feel free to add it back in if you desire.
Ingredients
The “Cheese” Powder (makes enough for 2 batches):
1/2 cup nutritional yeast
6 tablespoons cornstarch
1 tablespoon onion powder
2 teaspoons garlic powder
1 tablespoon salt
1/4 teaspoon turmeric and paprika (for color)
The Mac:
1 box elbow macaroni pasta
3 cups non-dairy milk (unsweetened almond milk, soy milk, or oat milk)
A little squeeze of lemon juice (optional)
Instructions:
- “Cheese” powder: Mix all the cheese powder ingredients together. Store this powder in a jar; it will be enough to make another future batch of vegan mac and cheese.
- Noodles: Cook macaroni according to package directions. Drain.
- “Cheese” Sauce: Pour milk and 6 tablespoons of cheese powder into a small saucepan. Whisk thoroughly and gently bring to a slow simmer until you have a creamy, “cheesy” sauce.
- Combine cheese sauce and cooked macaroni. Optional finish to taste – add a tiny squeeze of lemon juice (just enough to wake the flavors up), plus some freshly cracked black pepper. Enjoy!
*Don’t forget to preload on veggies before you eat!
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