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 15minutes
Cook Time 5minutes
Total Time 20minutes
Author Stephanie Stiavetti
3 1/2cupsdry elbow macaroni
1/2cupmargarine(make sure you’re using a vegan variety!)
2cupsunsweetened soy milk
2teaspoonBragg’s Amino Acids
1/4cupvegetable oilor more for thinning
1cupnutritional yeast flakes
Sriracha sauceto 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.