Today’s recipe is comfort food at its finest. Most people have their “cheat day” on Friday or Saturday, but I am all about the Thursday indulges!
Since I went vegan, my mission has been to find a delicious mac and cheese recipe. I’ve tried to get that creamy consistency using nuts, tofu, and squash and have been pretty satisfied with what I’ve made so far. The recipe below is nut free, milk free, soy free, and of course, meat free… and it might be my favorite to date! An added bonus is that it is very quick to make.
I’ve mentioned ‘nutritional yeast’ a few times on the blog now and I bet some of you have absolutely no idea what I am talking about. I didn’t know what it was until I went vegan either. Nutritional yeast is used in many vegan recipes because it tastes like cheese – seriously. Nutritional yeast is produced by culturing a yeast in a nutrient medium. You can buy it flaked or as a powder.
It may look odd to you at first, but when you haven’t had cheese in 5 months it starts to look like little golden savior flakes. You can buy nutritional yeast at health food stores, the Bulk Barn, or in the health food aisle in your grocery store. I buy the Bob’s Red Mill brand and it last a couple months in the cupboard. The Fat Free Vegan has a great post that can answer many of your burning questions about Nutritional Yeast – check it out here.
Vegan Mac and Cheese
Adapted from Daily Garnish
- 1 pkg small shell pasta (gluten free, quinoa, or whole wheat)
- 1/4 cup nutritional yeast
- 1/4 cup whole wheat flour (you can also use white flour or GF flour)
- 1/4 tsp onion powder
- 1/4 tsp garlic powder
- 1 tbsp vegan butter
- 1 cup water
- 1 tsp mustard
- 1 cup both kale and spinach
- salt and pepper
1) Cook pasta according to package directions. Add kale and spinach for the last 3 minutes of cooking.
2) Add nutritional yeast, flour, onion and garlic powder to a medium saucepan.
3) In a microwave safe bowl, melt butter. Add water and whisk in mustard.
4) Place the saucepan on medium-low heat and slowly add the wet ingredients to the dry ingredients. Whisk continuously until all the lumps are gone. Continue to heat for 4-5 minutes, or until the sauce is thick. Remove from heat.
5) Drain pasta and vegetables. Add the sauce to the cooked pasta. Combine and season with salt, pepper, and chili powder.