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…
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!
- 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
Cook the macaroni according to the package directions
In a sauce pan over medium heat, melt the margarine and cook the onion and garlic for 3 minutes
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
Whisk in the dry mustard, salt, pepper, cayenne pepper and nutritional yeast, cook until thickens for 3 minutes
Stir in the vegan cheese and stir occasionally until melted and whisk until the sauce is well blended and gooey for 4 more minutes
Mix in the cooked and drained macaroni until well coated and serve right away