My kids could NOT get enough of this “mac-n-cheese” I made the other night! I didn’t want to put too much hope that my kids were gonna think this was as yummy as me, so I gave them each small bowls, but that didn’t last long. My daughter kept asking “Can I have some more?!” and she also told me “This is the best dinner ever!” three times during our meal! My son apparently felt the same way because he cleaned his plate! They are both picky eaters, so I knew I had to share this recipe!
My husband thought the taste was similar to the boxed faux mac-n-cheese by Roads End Organics called (Diary Free) Mac-N-Chreese. I dont know if you have ever had that, but it’s pretty good for vegan mac-n-cheese (though it honestly tastes nothing like Kraft mac-n-cheese, if that is what you are used to). However this homemade macaroni was easy to make and it’s full of healthy ingredients! I will definetly be whipping this together a lot more often rather than going for the boxed kind.
NOTE: I have had mac-n-cheese made with Vegan Gourmet cheddar cheese, and it was really great (in fact, my mom made some at Thanksgiving one year and everyone loved it – non-vegans included) but I wanted to know I could make a decent mac that didn’t contain pre-made “cheese”. I have also seen recipes for mac using Daiya cheddar vegan cheese, which I’m sure tastes similarly delicious. If you are truly stuck on the Kraft brand MacN-Chz taste and want to make some vegan macaroni, I would try to make it vegan using the fake brands of cheese that are out there, such as Daiya or Vegan Gourmet… BUT… if you are going for the au natural route, this recipe is for you!!
MACARONI-N-o-CHEESE (aka Mac-N-Cheeseless)
- 1 1/2 cups uncooked elbow macaroni noodles
Cook the noodles al dente according to directions (mine took about 7 min). While noodles are cooking, blend together the sauce in a food processor. When noodles are done, drain them & put them back into the pot. Add the sauce and cook on a low-med temp until the sauce thickens and cooks down a little (this takes about 5-7 min, depending). Enjoy!
To make sauce, blend the following (this sauce will make 2 cups):
- 1/4 cup raw cashews
- 1 cup soymilk
- 1 Tbsp olive oil
- < 1/2 cup nutritional yeast
- 1 cup xtra firm silken tofu – this is about 3/4 block silken tofu (though I think regular, drained & pressed, tofu would also work fine)
- 1/2 Tbsp dijon mustard
- 1/4 tsp turmeric
- 1 Tbsp (light yellow or white) mellow flavored miso
- 1/4 tsp garlic powder
- heavy dash of onion powder
- < 1/2 tsp paprika
- fresh ground black pepper
I haven’t tried to do so, but I don’t see any reason why this couldn’t also be baked in a casserole dish, if that is what you desire. I would suggest following the directions and then instead of combining into a pot to cook the sauce down, simply combine/mix then pour into a casserole dish (covered?), keeping an eye on it until it is bubbling & cooked down, then top with breadcrumbs and broil until browned on top. Let me know how it works out if you try it!