All Photos © Christine Elise McCarthy 2016
To see images of my past posts & get links to the recipes – look on my Pinterest board – HERE.
I have posted several vegan mac & cheese recipes but I think this one comes closest to a Kraft experience. The color is nearly right & it really is creamy & delicious. I also think – of the pure vegan mac & cheeses (meaning – not the eggplant Parmesan kinda ones – seen below) –
– this one is most likely to trick a cheese-eater. The sauce only takes as long to make as it takes to boil pasta – just like Kraft. Plus – it has a little kick to overpowers any flavor from the nutritional yeast that sensitive palates might object to. Add some Crystal hot sauce & you have a vegan, cheesy pasta orgy!
10-Minute Vegan Creamy and Spicy Mac & Cheese
8 oz dry pasta
1 3/4 cups unsweetened almond (or soy) milk
1/4 cup potato flour
1-3 tsp Dijon mustard (depending on your taste for the tang of mustard – I went with 3)
1-3 tsp sriracha (I went with 1 tsp but added much Crystal hot sauce when I served it)
1/4 cup olive oil
1/4 cup nutritional yeast
1 TBS tomato paste
1 TBS white miso paste
2 tsp apple cider vinegar
1 tsp onion powder
1/2 tsp mustard powder
Salt to taste
Garnish – Crystal (or other) hot sauce
Cook the pasta according to directions.
Whisk the rest of the ingredients over high heat. Once it begins to bubble – reduce heat to low & stir until it thickens. If it gets too thick – add water.
Drain the pasta & toss with the cheese sauce.
Serve with extra hot sauce.