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Stove-top Vegan Macaroni & Cheese

December 16, 2018 by Joseph Sciascia Leave a Comment

What do you crave on a cold and rainy day?  I crave “stick to your ribs” foods, like stews, casseroles and yes…the ultimate comfort food Macaroni & Cheese.  Its rainy today and I haven’t blogged a recipe in a while and I thought today would be a perfect day to do so.  There is nothing more comforting than a hot, cheesy and gooey bowl of macaroni & cheese.  My partner is vegan so I thought I would comfort the both of us today and whip up a batch of vegan macaroni & cheese.  It turned out so yummy, creamy and “cheesy” without the dairy.  I’ve made some vegan mac & cheese recipes that call for carrots or sweet potatoes and they were just ok but I like the vegan cheeses out on the market today and some are very good. My recipe is a simple stove-top version that retains the tenderness of the macaroni and the creaminess of the sauce.  The oven baked macaroni & cheese recipes, I feel can be dry.   Use your favorite “cheddar style” vegan cheese in this recipe and plant based milk of your choice; I used a mozzarella and cheddar blend.  Make sure to use tapioca flour instead of regular flour, I feel this gives the sauce that stretchy and gooey texture that is all so familiar of mac & cheese recipes.  One last note, I used a ½ teaspoon of cayenne because I wanted my recipe to have a bit of a kick, so by all means make it as mild or spicy as you like.

Chase those rainy day blues and put a smile on your face with my creamy recipe, Yes please!

Now this is a skillet dish recipe that will be in your “favorite” file…

Once you taste this “familiar” food from your childhood, you will want to eat a mountain of this…

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Stove-top Vegan Macaroni & Cheese

When you are craving creamy mac & cheese on a cold and rainy day, this is my new "go to" recipe!

Course Main Course
Cuisine American
Keyword vegan macaroni and cheese
Prep Time 5 minutes
Cook Time 25 minutes
Total Time 30 minutes
Servings 4
Author www.recipeforaparty.com

Ingredients

  • 16 oz large elbow macaroni
  • 1/2 cup vegan butter
  • 3 tbsp minced onion
  • 1 clove of garlic, minced
  • 6 tbsp tapioca flour
  • 4 cups plant based milk, I used almond milk
  • 1/4 tsp dry mustard
  • 1/4 tsp kosher salt
  • 1/4 tsp black pepper
  • 1/4 tsp cayenne pepper, I used more because I like it spicy
  • 1/2 cup nutritional yeast flakes
  • 4 cups shredded or grated vegan cheese

Instructions

  1. Cook the macaroni according to the package directions
  2. In a sauce pan over medium heat, melt the margarine and cook the onion and garlic for 3 minutes
  3. Add the tapioca flour and whisk vigorously until well combined and cook for 2 minutes more, stirring occasionally, add the plant based milk and whisk until well blended

  4. Whisk in the dry mustard, salt, pepper, cayenne pepper and nutritional yeast, cook until thickens for 3 minutes

  5. Stir in the vegan cheese and stir occasionally until melted and whisk until the sauce is well blended and gooey for 4 more minutes
  6. Mix in the cooked and drained macaroni until well coated and serve right away

Filed Under: entrees, Recipes, Uncategorized, Vegan Tagged With: non dairy macaroni and cheese, the best vegan macaroni and cheese, vegan comfort food, vegan dinner ideas, vegan macaroni and cheese, vegan pasta dish

Previous Post: « Swiss, Blue & Cream Cheese Ball with Cranberries & Pistachios
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