Okay, I’ve tried to make a vegan version for mac and cheese many times now! I’ve tried cashews, tofu, various pureed veggies, etc…. and while they’ve all been good, I could never achieve that creamy texture of traditional mac and cheese! Until now. This recipe is creamy and tangy, and really delicious! I know that some of these ingredients may be a little unfamiliar, but I’ve made this recipe many times now and it really delivers! I’ve also used it as a cheese sauce on nachos… and I’m sure there are other ways to incorporate it into other recipes!
NOTE: Ingredients like nutritional yeast and miso have very distinctive flavors. If you like a bolder or tangier flavor, you can add a little more than what’s listed!
2 c. unsweetened almond milk (or other plant-based milk)
3 T canola oil (or any mild oil)
3 T potato starch (or tapioca starch) (I use Bob’s Red Mill) – mixed with 3 T water
2 T nutritional yeast
1 T white miso (found in Whole Foods/Asian markets)
1 T tomato paste (I use single-serving packets)
2 tsp apple cider vinegar
1 tsp mustard
1 T lemon juice
1/2 tsp onion powder
1/2 tsp salt
Elbow noodle pasta (or any pasta of your choice)
Add all ingredients (except potato or tapioca starch) to a saucepan on medium heat.
Stir or whisk until combined and mixture starts to bubble.
Very slowly, add starch a little at a time while continuing to stir or whisk.
You can also add in chopped veggies like chopped broccoli or cauliflower!
Enjoy this plant-based and healthy alternative to traditional mac & cheese!