There are lots of vegan recipes for mac and cheese but a lot of them have ingredients that I don’t really like. They’re complicated and the results make the dish seem unfamiliar. In this version, the techniques are the same but the ingredients are healthier and just as delicious.
Makes 4-5 servings
3 tablespoons vegan butter substitute
2 tablespoons sprouted whole wheat flour or whole wheat pastry flour
8 ounces vegan mozzarella cheese substitute
2 cups unsweetened organic almond or soy milk
1 tablespoon garlic powder
1 tablespoon paprika
1 tablespoon turmeric
Cracked black pepper
1 pound elbow macaroni
2 tablespoons vegan butter substitute
½ cup whole wheat bread crumbs
½ cup almond meal
Preheat oven to 350°F and bring a pot of water to a boil with a generous pinch of salt.
Place butter substitute in an oven-proof Dutch oven over medium heat. As the spread melts, stir in flour, cheese substitute and almond milk. Whisk into a smooth paste. Season to taste with sea salt; whisk in garlic powder, paprika, turmeric and black pepper to taste. Whisk very well.
While the sauce cooks and when the water boils, cook macaroni until about 80 percent% done. Stir pasta into sauce, mixing gently to coat evenly.
In a small saucepan, melt vegan spread and mix in bread crumbs and almond meal. Top the macaroni mixture with the bread crumb mixture and bake for 30–35 minutes, until the cheese is bubbling and the topping is browned.