Perfect Vegan Mac & Cheese (and it's Gluten Free!)
Perfect Vegan Mac and Cheese
Probably the most important thing in this recipe is to use the brand of pasta and the brand of cheese that I recommend. I've tried many, many different brands and these two are by far the most superior of the bunch for making mac & cheese. After all, it's pasta and cheese... don't screw up the two main ingredients!
The pasta is: San Zenone 100% organic CORN pasta.
Boil one 340g bag exactly according to package directions. Do not over cook.
Cheese Sauce Recipe:
1 cup Daiya CHEDDAR style cheese
1 cup Natura rice milk - original flavor. (Do not use almond, soy or hemp milk...it ruins the cheese sauce)
2 tbsp vegan margarine
2 minced garlic cloves
1-2 tbsp nutritional yeast (your preference on taste)
salt & pepper, to taste
In a separate cup or bowl, combine:
2 tbsp rice milk
mixed with 1 heaping tbsp corn starch to make a slurry and set aside.
In a saucepan, combine cheese, rice milk, margarine, garlic, nutritional yeast and salt & pepper. Heat over medium heat until the cheese is melted. Then pour in the corn starch slurry. The sauce will thicken very quickly after adding the slurry, so stir constantly for 20-45 seconds (until desired thickness). Do not leave unattended as it will burn.
Pour over pasta and devour!
Note: The pasta and cheese sauce are both best enjoyed immediately; if you make the dish ahead of time, store the pasta and cheese sauce separately.