Remember the post in May about vegan mac n' cheese? It's better that you dont. If you do, wipe it from your brain because I just found a recipe for the BEST, CLOSEST TO THE REAL THING Dairy-Free mac and cheese!! It's cheesy, moist, oozy and TASTY!!! And something my daughter (who didn't grow up the past 3 years on mac n'cheese) absolutely enjoyed.
Have you heard of daiya cheese? It's the most revolutionary vegan cheese out there. It's the best non-dairy cheese I've tasted so far. It melts, stretches and it's awesome. (I catch Steve and Caydence eating it by handfuls out of the bag in the fridge -ahem!!)
Vegan Mac and Cheese
1 - 8oz pkg macaroni noodles
4 tbsp vegan butter (Earth Balance)
4 tbsp whole wheat pastry flour
Sea salt
Cracked black pepper
2 cups unsweetened soymilk
1 cup shredded vegan cheddar cheese (daiya cheese)
Bread crumbs
Cook pasta in salted water until mostly done. Drain well.
While pasta cooks, melt Earth Balance in saucepan over medium-low heat. Whisk flour into melted spread and cook, stirring until smooth and bubbly. Stir in a generous pinch of salt and pepper. Slowly, whisk in soymilk and cook, whisking, until thickened, 3-4 minutes. Stir in daiya cheese and continue to cook until melted.
Preheat oven to 350 degrees and lightly oil an 8x10 baking dish. Alternate layers of cheese sauce, and cooked macaroni in prepared baking dish, ending with sauce on top. Sprinkle with bread crumbs and bake 20-25 minutes, until hot and bubbly.
- "Cooking the Whole Foods Way" by Christina Pirello
See how easy this is to make?? It's made the list of regular meals in our house ;)
ENJOY!!!!!! :) :) :)
