Friday, June 11, 2010
Miraculous Vegan Macaroni and Cheese
I'm spending the week in Calgary with my sister and love-of-my-life nephew, Matthew—and both have major milk allergies. We were looking for something quick and easy to make one night, and Jennie pulled out this recipe.
Now, mac 'n' cheese is probably tops on my most-favourite comfort foods list (see deluxe mac 'n cheese recipe, below), so I was a little doubtful about my sister's vegan take on things. But if you've got cheese-loathing people in your mix, this is a seriously great (and easy!) recipe—totally cheesy deliciousness, sans fromage. My mom's got a gluten allergy, so we used rice pasta here - and still just as delicious.
Miraculous Vegan Macaroni and Cheese recipe
Adapted from RecipeZaar
1 1/2 cups plain soymilk
1 cup water
1/3 cup tamari or soy sauce
1 1/2 cups nutritional yeast
1 tablespoon paprika
1 tablespoon garlic powder
1 tablespoon salt
3 ounces firm tofu
3/4 cup canola oil
1 1/2 lbs macaroni noodles
2 teaspoons mustard (optional)
Preheat oven to 350°F.
Cook pasta in salted boiling water until al dente.
Toss all of the ingredients (sans pasta) in a blender (liquid and powdered) and blend until smooth.
Once pasta is cooked, drain and put it in the baking pan pour the cheese sauce over the pasta.
Bake at 350°F until the top of the pasta looks slightly browned and crispy—about 15 minutes.