RECIPE TIME!! Vegan Mac and Cheese

RECIPE TIME!!

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“Mac and Cheeze”

My ex-girlfriend, who is now vegan, was raised on an extreme version of the SAD (Standard American Diet). A slab of meat, canned vegetables, and instant mashed potatoes, or hotdogs and mac and cheese were basic staples of her childhood. Her cravings for that creamy, Kraft style Mac and Cheese led us on an adventure towards perfecting a substitute that would pass for that childhood flavor.

By George, we think we’ve got it!

Here’s what you’ll need:

• 1 box Mac and Cheese (the kind where the noodles come separately from the cheese sauce packet)

The Sauce

• A few tablespoons more than a half cup of your favorite non dairy milk (soy or almond milk recommended)
• ¼ of a cup of Daiya Cheddar style shreds
• 1 Teaspoon of Earth Balance, or other non dairy butter substitute
• 1 Teaspoon of sugar
• 1 Tablespoon of whole wheat flour
• Pinch of salt, to taste

Bring a pot of water to a boil and add a splash of cooking oil and a pinch of salt to flavor the water and help the noodles not stick together. Add the box of noodles, stirring occasionally, and allow to fully cook. When they’re done drain them in a colander and let them sit until the sauce is done.

Add the non dairy milk into a pot over medium high heat. Add the non dairy butter, sugar and salt. Stir the liquid to dissolve the ingredients and incorporate them all. Add the Daiya Shreds and allow to heat until the cheese becomes completely melted. Add the flour to the pot and stir and whisk the sauce to combine all of the ingredients and break up any clumps. Keep whisking until the sauce get hot enough to become bubbly and a uniform color and texture. Shut off the heat to the stove and allow the sauce to sit in the pot.

Take the cooked noodles and dump them into the pot. Stir the noodles around until completely coated in the sauce. Now you have that mac and cheese that you have missed so much! Not to mention it’s cruelty and cholesterol free!

Stay tuned for pictures and stuff!