Bringing back my favourite childhood meal help to conquer my recent cravings for Mac n’ Cheese. There is nothing more delicious then biting into creamy “cheezy” noodles that are doused in orange sauce and covered with “breadcrumbs”. It is even better when it is vegan, gluten free and organic. I know, I know nothing will every compare to K.D. but this is as good as it is going to get – and maybe even better!
After some research, I have officially re-created it. After trying many non-dairy and other versions of mac n’ cheese, I finally came up with a recipe that works. It has been tested on friends, family members and my young cousins – (who are very well acquainted with Kraft’s number one brand.) Only happy smiles and second helpings have proved to me that I have hit the mark and can offer this as a yummy alternative to kids of my own one day!
What I love about this recipe, unlike some other vegan creations out there, this one doesn’t use any soy, fake margarine, food colouring, soy cheese, rice cheese or anything else that came out of a package. The sauce is truly made from whole organic foods. As I mentioned it took me some time to come up with the perfect sauce that was just orange enough, just creamy enough and just zesty enough to make every bite more delicious than the next. It took some experimenting but a little butternut squash, tahini, miso, turmeric, garlic powder and lemon juice can work wonders. Then just top it with some sprouted spelt bread crumbs and you’ve got the most nutritious and delicious Mac n’ Cheeze going!
Even though I am sharing the recipe here – based on extreme demand, you can also have a chance to make this recipe with me in my upcoming class Comforting Vegetarian Feast on January 21st. You will learn all the techniques I used (along with a few tips). We will also be making other classic and timeless recipes that will bring out the kid in you – as you delve into hearty and mouthwatering favourites.
Easy Mac and Cheese
1 pound pasta ( brown rice – elbows aka macaroni noodles)
1 1/4 cups water
1 cup plain rice milk or almond milk (may use other non-dairy milk)
1 softened small butternut squash cut in cubes (can be steamed or roasted)
1/2 cup nutritional yeast
3 tablespoons arrowroot powder
1 tablespoon lemon juice
1 teaspoon salt (or more to taste)
1/2 teaspoon garlic powder
1 teaspoon onion powder
1/2 teaspoon dry mustard
1/2 teaspoon smoked paprika
1/2 teaspoon turmeric
2 tablespoons tahini
1 teaspoon mellow white miso (or additional salt)
- Put the pasta on to boil, according to package directions. While it’s cooking, blend all remaining ingredients together in a blender.
- When the pasta is al dente, drain it, reserving about 1/2 cup of the cooking water, and return the pasta to pot.
- Add the sauce mixture and cook, stirring, until mixture boils and thickens. Add a little of the pasta water if more moistness is needed.
- If the sauce is not as flavorful as you’d like, add a little more mustard and onion powder.
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