Vegan Macaroni and Cheese Recipe
The best vegan macaroni and cheese recipe EVER. This dish, based on the recipe by The New Farm Cookbook, is so spot-on creamy that I've served it to omnivores and they've never guessed it was dairy-free.
Prep Time 15 minutes
Cook Time 5 minutes
Total Time 20 minutes
Servings 4 servings
- 3 1/2 cups dry elbow macaroni
- 1/2 cup margarine (make sure you’re using a vegan variety!)
- 1/2 cup flour
- 2 cups unsweetened soy milk
- 1 cup vegetable broth
- 1/2 teaspoon salt
- 2 teaspoon Bragg’s Amino Acids
- 2 tablespoon soy sauce
- 3 cloves garlic pressed
- 1 teaspoon turmeric
- 1/4 cup vegetable oil or more for thinning
- 1 cup nutritional yeast flakes
- 1/2 teaspoon smoked paprika
- 1 cup breadcrumbs
- Sriracha sauce to taste
Preheat broiler. Cook the pasta in a large pot of salted boiling water until al dente. Drain the pasta through a colander and set aside.
Place the margarine in a medium saucepan and melt over medium-low heat. Add the flour and stir with a wooden spoon for about 2 minutes, or just until the roux begins to take a beige color. Stir in soy milk and broth, beating well to dissolve the roux. Add salt, Bragg’s, soy sauce, garlic, turmeric, and smoked paprika, then increase the heat to medium, and stir until the sauce thickens. Stir in oil and nutritional yeast, cooking for another 2 minutes. If you’d like to thin out the sauce, add another tablespoon or two of broth.
Spoon macaroni into 4 heat-proof ceramic bowls and top with a thick layer of breadcrumbs. Slide under the broiler for 3 or 4 minutes to crisp. Do not over bake, or the macaroni sauce will separate.
Calories: 660kcal | Carbohydrates: 51g | Protein: 39g | Fat: 53g | Saturated Fat: 8g | Polyunsaturated Fat: 12g | Monounsaturated Fat: 28g | Cholesterol: 1mg | Sodium: 1438mg | Potassium: 231mg | Fiber: 2g | Vitamin A: 2250IU | Vitamin C: 3.3mg | Calcium: 90mg | Iron: 3.4mg