Monday, July 1, 2013

No, I'm not being a tease....Vegan Mac and Cheese

I call it a "tease" because you will really think that this vegan mac 'n cheese actually contained real cheese, real butter and real milk.  On the contrary!  All you non-vegans and nonbelievers would be fooled.
I like to make this dish when craving something homey and comforting.  The best part about this recipe is that it is dairy free, soy free and has the option of being gluten free!  I will include the gluten free recipe, but give other options if this is not crucial to you.

Vegan Mac and Cheese

I like to add tomatoes on top when baking mac and cheese because it adds a nice balance to the richness of the dish.  The acidity in the tomatoes really gives you another taste profile, rather than being just one dimensional.

Ingredients:  (yields 4-6 servings)
2.5 c elbow mac (gluten free)
2 tbsp vegan butter
1 bag gluten free- soy free follow your heart brand vegan cheddar cheese shreds
              (if not gluten free, any vegan cheese shreds will do)
1/2 c nutritional yeast
1.5 c coconut milk (can use soy milk or almond milk as well)
1 tbsp cayanne
1 tbsp thyme
s + p
1/2 c panko crumbs
1/2 tomato sliced

Preheat oven to 375.  Boil your pasta for roughly 8 minutes.  Drain and return to pot.  add all ingredients to pot except for panko crumbs.  Stir until everything melted and equally distributed.  Transfer to a baking dish.  Cover with panko crumbs and any excess shredded "cheese".  Top with your sliced tomatoes and drizzle the topping with melted vegan butter or virgin oil.  Bake for 35 minutes or until the top is golden brown.  Cool for about 5 minutes and serve!

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