Week 21: Vegan Mac n Cheese

I know what you’re thinking: How can you have Mac n’ Cheese without cheese? Well this recipe comes pretty close. Instead of cheese, there is a combination of vegetables, spices, and a little thing called “nutritional yeast”. I used it in a previous recipe this year and thought, “What is this hipster nonsense?” but it’s just deacctivated yeast that gives a cheesy flavour. You can get it at the bulk food store. 

Here is the recipe.
This was a really simple recipe to make. You just cook up the vegetables, then blend them with the spices and some water, then presto, you have the “cheese sauce”. Then you add it to the pasta and you’re ready to go. I also baked the Mac n Cheese for 15 minutes at 350°F, because we like out Mac n Cheese crispy, and we added bread crumbs and grated cheddar cheese on top (if you want to keep it vegan, you don’t have to do this or you can use vegan cheese). We also served the dish with some cheese biscuits, which went very nicely.

It tasted really good! It had the great cheesy flavour while still giving us the nutritional benefits of the vegetables. This was also good because my stomach is not a fan of dairy, so I can still enjoy a great comfort food without feeling gross afterwards. I definitely recommend this dish, whether you’re vegan or not. I’ll certainly be making it again.


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