Thursday, October 25

MAC & [NOT REALLY] CHEESE... BECAUSE VEGANS NEED COMFORT TOO

Vegans don't eat dairy.  That rules out things like milk, ice cream, and cheese (and I'm proud to say that I don't even own an ice cream scoop).

... wait, what?  No dairy?

So what happens to all the traditional comfort foods?

Easy.  You can still have 'em, just altered slightly.  You get the same comfort, but often with more easily-pronounced ingredients and the satisfaction of knowing that you just created a healthily flavorful masterpiece.  Bravo, you.

So you want comfort, do you?  What food is possibly more comforting than mac & cheese?  Ooey-gooey, zesty mac and cheese.  Mmmmm...

Lucky you, I've got just the recipe.  And don't be fooled by the ingredients.  Most of them are spices (read: optional) and the tofu is NOT THAT SCARY.  Trust me.

Mac & [not really] Cheese

1 lb. pasta (preferably macaroni, but I used spirali pasta)
1 1/2 c. milk
1 1/2 c. nutritional yeast
1 c. oil
1 c. water
1/4 block firm tofu
1 T. garlic powder
1 T. paprika
2 t. salt
2 t. dry mustard
2 t. onion powder
1 T. black pepper (freshly ground/cracked is THE BEST)

1) Cook pasta according to package directions.

2) Mix the rest of the ingredients in a food processor/blender.

3) Pour cooked pasta into a greased 9x13 pan, and then pour the cheese sauce over pasta.

4) Bake at 350 F for about 15 mins, until top is browned and crispy.







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