So I have been looking for a good vegan mac and cheese for a while. There is one we get from Soul Vegetarian here in Chicago, that is baked. So I read a bunch of recipes online, and none of them where really want I wanted. So I kind of made this up.
- 1 pound macaroni noodles
- 1.5 cup plain soymilk
- 3/4 cup water
- 1/3 cup soy sauce
- 2 cups nutritional yeast
- 2 tbsp paprika
- 2 tbsp garlic powder
- 1 teaspoon salt
- 3 oz firm tofu
- 2 tbsp mustard
- 1.5 cup Earth Balance
- Flour to make a roux
Make the pasta in well salted water.
Blend blend everything but the earth balance and flour, then make a roux with the Earth Balance and Flour, after you thicken it up nicely add the blended sauce and cook for another minute or so thickening it up. Add the Pasta to a well greased backing dish, then add the sauce and mix well. Cover and bake until it starts to bubble, then uncover and broil until it browns up nicely.
Enjoy, usually with Brussels Sprouts or Broccoli.
3/4th cups of flour was too much, try 1/2 next time.
just remade this, again with 3/4ths of a cup of flour, still way too much.
Also, the oven is at 400 degrees, that worked fairly well.
Next time I think I should also use 2/3rd the fat.
Trying 2.5 cups of yeast
1 cup fat
1/2 cup flour
I think that is the right amount of fat and flour.
I baked at 350, and to get it dark on the top it didn’t crisp just tried out. Will back at 400 mext time.