Mac-Un-Cheese 2.0

Finally, a natural neon-orange glow.

As I mentioned before, my sister made Chef Chloe's The BEST Vegan Mac N' Cheese for Thanksgiving, and needless to say it has become a staple in our house. However, our budgets don't allow for enough nutritional yeast to make this as often as we like. Plus, odd as this may sound, I'm actually not a big fan of the stuff. In order to make it work, I found I could make a few adjustments to cook a delicious yeast-free version that still hits the spot.

My original yeast-free Macaroni Un-Cheese has an earthier taste and texture; visually, it really screams "HEY I'M VEGAN" but this new 2.0 version has a much more omni-friendly appearance. Also, the 2.0 is free of Tofutti, which may be expensive and is certainly no nutritional superstar (although pretty tasty).

And of course I encourage you to add some veggies in, stir them in when the sauce is on the stove, over low heat.

Mac-Un-Cheese 2.0

1 box whole wheat penne rigate (13.25 oz)
2 T tomato paste
2 T miso paste
1 T tahini
3 T unshelled pistachios, finely ground
1/4 c silken tofu
1 c almond milk
1/4 c extra virgin olive oil
1/3 c whole wheat flour
dash of sea salt
dash of black pepper

Prepare penne as box's instructions.

While water/pasta is boiling, combine tomato and miso pastes, tahini, ground pistachios, tofu, and almond milk in high speed blender. Blend until completely smooth.

Add oil and flour into a shallow pan over low heat, stirring until a roux is formed. Pour in mix from the blender, stir and turn off heat. Set aside until pasta is ready.

After draining pasta (when appropiate), return pasta to the pot and pour cheeselike-sauce in. Stir until well-mixed, adding a dash of salt and pepper to taste.

Macaroni Un-Cheese

No yeast, no problem.

It's difficult to find an amazing vegan mac and cheese recipe that does not use nutritional yeast. What gives this dish its cheesy flavor and creamy texture are the cashews and Tofutti "Better Than Sour Cream" Sour Supreme. Originally I had been using Tofutti cream cheese, which worked well, but one day I was out of it and found some Sour Supreme (I swear I didn't buy it!) in the fridge. I have never eaten sour cream ever in my life (dairy or not) and was kind of terrified, but it said Tofutti on it so I figured it will have to do, and it was perfect!

My final product with slowly evolved from this Delightful Mac and Cheese recipe.

Notes:
Feel free to up the wholesomeness by adding real onion and garlic instead of their powders.
I was out of almond milk so I substituted in So Delicious unsweetened coconut milk.
Any flour can be used, but the garbanzo gives a bit of cheesy-ness.

Serves 3

1/2 package of 13.25 oz of whole wheat macaroni (I used rotini) (bit more than 2.5 cups)
1 c raw cashews
1 1/2 t garlic powder
1 t onion powder
1 t red wine vinegar
1 t soy sauce (or Bragg's Liquid Aminos)
1 T Tofutti vegan sour cream
3/4 c almond milk
3 T garbanzo bean flour
2 T extra virgin olive oil

Prepare macaroni as instructed. While macaroni is boiling, grind up cashews into a fine powder with a food processor. Transfer cashew powder to blender, add in the garlic powder, onion powder, red wine vinegar, soy sauce, sour cream, and almond milk. Blend until smooth.

Mix flour and oil in a medium saucepan over low heat. Once no lumps remain, turn off heat and pour in cashew cheese sauce, stirring until well-mixed.

Drain macaroni when cooked to your liking, and return to pot. Add cashew cheese sauce little by little and stir until macaroni is evenly coated. You may have left over cheese, which can be added anyway for extra cheesiness, or used as a cheesy dip for breadsticks or sliced veggies. I'm saving mine for tomorrow's pizza :).