I’ve been making vegan mac’n’cheese for years. It’s always been my choice of comfort food, and of course, it’s pretty hard to go out and buy a vegan mac’n’cheese. (I’ve had it at a few restaurants, too, and it’s never as good as mine.)
I’ve tried lots of different “cheeses” over the years, but my favourite for this dish remains Cheddar VeganRella. It gets so super melty and lends a lot of cheddar flavour to the casserole. VeganRella is gross when it’s unmelted, and on pizza it tends to stick to the back of my teeth, but for mac’n’cheese it’s excellent.
What do you think? Do you have any vegan cheeses that you prefer?
Click through for the recipe:
Vegan Mac and Cheese
Preheat oven to 350F. Put a pot of water on to boil; use it to prepare pasta. Macaroni, shells, and rotini work best, in my experience.
Heat up some oil in a small saucepan or large skillet on medium heat and add:
1 small or 1/2 large onion, diced
2 – 5 cloves garlic, minced
When soft, add:
2 tbsp total fenugreek, sage, marjoram, rosemary
1/2 tsp curry powder or masala spice mixture
After 2 minutes of tossing and toasting the spices, add:
1 can coconut milk
1 tbsp strong yellow mustard
1/4 cup nutritional yeast
You can add some vegetable stock too, if this is really thick. 1/2 – 1 cup should do it.
1 block VeganRella, grated
Underdo your pasta slightly – cook for 2 minutes less than recommended. Drain it and put it in a casserole dish or oven-safe deep pan.
Add 2/3 of the cheese to the sauce and melt it in at the end. Toss the other 1/3 block with the pasta, and leave some aside to put on top. Pour the sauce over the pasta and toss so it’s nicely coated. It’s okay if there’s some extra liquid.
Put some cheese, some breadcrumbs, some paprika on top and bake.
I used to judge the baking time by how long it took me to go outside, have a drink, forget I was cooking, and then remember. It was always perfectly done. Let’s say twenty minutes? If you want to brown the top (which I recommend), throw it on broil for up to five minutes.