If there’s one thing that can be said about comfort food (other than the fact that it makes you feel all warm and fuzzy), it’s that people tend to get a little sensitive when substitutions are made. So if the thought of vegan macaroni and cheese just doesn’t sound all that comforting, you’re in for a delicious surprise. By making use of a few smart substitutions and vegan cooking secrets, you’ll be able to whip up a soul-warming bowl of vegan mac and cheese that may convince even the most die-hard dairy lover. (Watch us fool an unsuspecting co-worker on Facebook Live!)
Bonus: if you’re not a fan of nut-based vegan cheese sauces, you’ll be happy to know there are no cashews here!
3 cups cooked gluten-free elbow pasta
1/2 sweet potato, roasted and skinned (adds a little sweetness + coveted orange color)
1/4 cup unsweetened coconut beverage or other non-dairy milk
1/3 cup nutritional yeast (the secret to capturing that umami, cheese-like flavor)
1/2 cup vegan Parmesan-style shreds
1-1/2 tsp. garlic powder
1 tsp. chili powder
1 tsp. Himalayan pink salt
1/2 tsp. onion powder
1 Tbsp. extra virgin olive oil
- In blender or food processor, combine all ingredients except olive oil and pasta. Pulse until smooth (a few small potato bits are OK).
- In cast-iron skillet over low heat, add olive oil and cooked pasta.
- Add “cheese” sauce and mix together until heated through.
- Before serving, sprinkle with extra vegan Parmesan-style shreds and chili powder.
- Test your “cheese” sauce before adding to the skillet and adjust seasonings according to taste
- This recipe yields a relatively thick sauce – to add more gooey goodness, toss a little extra olive oil or nondairy milk into the skillet