Vegan Mac 'n Cheese

Vegan Mac 'n Cheese

  • Prep time: 30 minutes
  • Cook time: 15 minutes
  • Servings: 8
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  • 3 1/2 cups shell pasta or elbow macaroni
  • 1/2 cup (1 stick) vegan margarine
  • 1/2 cup flour
  • 3 1/2 cups boiling water
  • 1 1/2 tsp. salt
  • 2 Tbsp. Bragg Liquid Aminos or soy sauce (if not gluten-intolerant)
  • 3 dashes liquid smoke
  • 1 tsp. onion powder
  • 1 1/2 tsp. garlic powder
  • pinch turmeric
  • 1 1/2 cups nutritional yeast flakes
  • pinch Paprika, to taste
  1. Preheat the oven to 350°F.
  2. Cook the pasta according to the package directions. Drain and set aside.
  3. In a saucepan, melt the margarine over low heat. Whisk in the flour.
  4. Continue whisking over medium heat until smooth and bubbly.
  5. Whisk in the boiling water, salt, Bragg Liquid Aminos, liquid smoke, onion powder, garlic powder, and turmeric. Season with black pepper.
  6. Continue whisking until dissolved. Once thick and bubbling, whisk in the nutritional yeast flakes.
  7. Mix 3/4 of the sauce with the noodles and place in a casserole dish. Cover with the remaining sauce and sprinkle with the paprika.
  8. Bake for 15 minutes.
  9. Broil for a few minutes until crisp.

This recipe, made famous by Kalle Luck, comes from Mindy White. It can be made gluten-free by using rice pasta and gluten-free flour.



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