Monday, April 4, 2011

Vegan Mac and Cheese


Nutritional Yeast Quick Mac n Cheese

6-7 Tbsp nutritional yeast flakes
1 1/2 cups plain fat free soy milk
1 cup sweet potato, mashed
1 tsp garlic powder
1 tsp black pepper
1 tsp apple cider vinegar
1Tbsp mustard (I use homemade honey mustard)
1 drop of liquid smoke (be careful not to add too much!)
1/2 cup finely chopped onion
8 oz pasta


  1. Heat your sweet potato - about small to medium sized - in the microwave or oven. Heat until cooked through.
  2. In a small medium sauce pan cook the onions. For low residue friends spray the pan in pam, cook for 2 mins. then add ¼ cup apple juice and continue to “braise” onions until translucent. Or Cook on medium heat with a tsp. of oil until translucent.
    After your onion is cooked add your nutritional yeast flakes, garlic powder, pepper, vinegar, soy milk, mustard and liquid smoke. Stir well.
  3. When your sweet potato is ready, peel off the skin and mash it well. Scoop about 1 cup of the mashed sweet potato into your sauce pan. Mash it well into the liquid. Cook on low/med low for about 5 mins. You should get a nice thick creamy orange sauce. You can always add more liquid if you'd like a thinner sauce. And you can add more sweet potato if you'd like it super thick and a tad sweeter. You can even add in more nutri-yeast flakes for an extra strong nutty 'cheese' flavor.
  4. Boil some salted water on the stove and drop your pasta for cooking as directed on box/bag.
  5. While the pasta is cooking use a hand emersion blender Or in a food processor -puree the mixture.– (You can even a whisk the sauce if you don’t have anything fancy, but you will not have as smooth of a sauce.)
  6. Drain your cooked pasta and drop it right into your sauce and fold in the sauce. However, you can keep the pasta warm in a 180 degree oven, or re-heat in oven or microwave as needed. I toped mine with panco breadcrumbs as an attempt at a crisp topping.
I hope you enjoy some easy vegan comfort pasta!

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