Mac and cheese use to be a staple in my life many years ago until I stopped eating it for 2 reasons.
- It was made with dairy milk and dairy cheese
- It had pasta in it, which was getting a bad wrap for a while because it’s high in carbohydrates
So here’s why I’m eating it again.
- I use dairy milk alternatives and cheese alternatives
- Our bodies need carbs, in moderation
If you’re like me and train or exercise a lot then you need carbohydrates in your diet. You need good quality carbs and pasta does provide this. If you don’t want the carbs, or you want some gluten alternatives then check Out Aussie Health Products for some good alternatives. Either way, get stuck into this mac and cheese. Serve with a salad for an even more well-rounded meal.
So here it is back on the menu!
It’s next level with almocashyee sprinkled on top.
For a variation, add 1 cup frozen peas or 1 cup broccoli florets with the last ½ cup of milk. Stir through until well combined.
Basic Vegan Mac and Cheese
- Prep Time: 10 mins
- Cook Time: 20 mins
- Total Time: 30 minutes
⅓ cup vegan butter
½ cup flour
3 cups soy milk (or any non-dairy milk)
½ tsp salt
½ cup nutritional yeast
Cook the macaroni according to the instructions on the packet.
Whilst the macaroni is cooking, melt the vegan butter in a large saucepan.
Whisk in the flour and mix until it forms a thick paste. Cook for 1 minute.
Add ½ cup soy milk and whisk until combined. Continue adding soy milk, ½ a cup at a time, and whisking over a medium heat, allowing to cook for a minute each time.
Stir in the nutritional yeast.
Stir the cooked pasta through until well combined.
Sprinkle with Almocashyee before serving.
The thickness of the sauce will depend on the type of milk and the type of flour.
If the sauce is too thick, add more milk, in ½ cup additions.
The sauce will thicken after cooking.
Add frozen peas, cooked mushrooms or chopped broccoli for extra veggie nutrition.