Crafty One Pot Mac and Cheese
Going vegan means no more boxes with powdered pouches of cheese for easily made macaroni and cheese. Or does it? Fortunately there are a couple vegan brands on the market these days. But if knowing every ingredient that goes into your system is your thing (applause to you, I say!) then this is the mac for you! It’s got a healthy dose of miso for gut health and creamy vegan butter and nutritional yeast bring out the nostalgic cheesy flavors we crave in a mac and cheese.
Ingredients
- 1 cup 235 g elbow macaroni pasta, uncooked
- 2 tablespoons 30 ml vegan butter
- 1 tablespoon 15 ml white miso
- 1 teaspoon 5 g dijon mustard
- ⅓ cup 75 ml unsweetened almond or soy milk
- ¼ cup 59 g nutritional yeast
- ½ teaspoon garlic powder
- ½ teaspoon onion powder
- ¼ teaspoon turmeric
Instructions
- Cook pasta according to package directions and then drain the pasta. Leave the pasta in the colander.
- Add the vegan butter, miso and dijon to the same saucepan and melt the butter over medium-low, stirring it with a spatula to work out the lumps of the miso. When the butter has melted completely add the ⅓ cup milk and continue to work out the miso lumps with the heat on low. Once the lumps are worked out, turn off the heat. Add the nutritional yeast, garlic powder and onion powder, stir until well combined and a smooth sauce forms.
- Add the pasta and toss with the sauce until all macaronis are coated.
- Divide into two bowls and serve.
Notes
Add your favorite mix in’s to spruce up this easy one pot dish. I personally like to add the Quinoa Bacon Bits from the first Epic Vegan book. Consider adding vegan hot dogs or broccoli florets for a little boost to satiate as a meal. If you are into spicy food this is the perfect bowl to drizzle with sriracha. Of course, a pesto mac never hurt anybody, top it with the Presto Pesto (page xx) and Instant Almond Crumble (page xx) for a deluxe mac.
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