It’s the return of the mac… no, not Macklemore, mac-n-“cheese,” y’all!
I’ve done a couple in my time with this blog, the award-winning OG, and a Thanksgiving version which featured pumpkin and “bacon,” but since when are 2 versions of mac enough?! There are so many different ways to make a mac so I went ahead and worked out a 3rd version and it’s blanco AF! Kind of like me. #INeedATan
Vegan “mozzarella,” “parm,” and “cream cheese” are the stars of the show this time. These white “cheeses” provide a lot of creaminess but also just a bit of bite. Together with some seasonings they help this mac to be rich and decadent -yet it’s still just as quick and easy to make as my 1st version!
It all gets started with the pasta. I get my pasta started cookin’ in accordance with the instructions on the pasta’s packaging. If your packaging doesn’t tell you to add oil and salt to the pasta water, be sure to do that. The oil is added to help the pasta not stick together and the salt is added so that the pasta gets a little flavor cooked into it. While the pasta is cooking, the “cheese” sauce gets made.
For the “cheese” sauce, some vegan “butter” gets melted down in a large pot over medium heat. When it’s fully melted, I toss in an equal amount of flour and then stir to combine. That mixture gets cooked for 1-2 minutes until it is foamy and very light brown in color.
Next, some unsweetened almond milk gets added, the whole mixture gets a good whisking, and then you’re going to turn up the heat. Bring to a boil and boil until slightly thickened, stirring or whisking occasionally. This should only take a couple minutes.
Once your sauce base has thickened up slightly you can go ahead and turn the heat back down to medium cause now it’s “cheese” time! The “cheeses” go in and with that you’re going to stir until they’re completely melted.
Next go in the seasonings: salt, white pepper, garlic powder, and onion powder. Stir those in and then finally we can unite mac with “cheese.”
Drain your perfectly cooked noodles, if you haven’t done so already, then dump those little darlings into the pot with the sauce in it. Everything then gets gently stirred together and that’s it!
I like to serve this mac up with a little fresh basil on top or, if you’re looking to add a little more protein to the mix, you could top it off with some grilled “chicken” strips.
Vegan White Mac-N-'Cheese'
Credit: Compassion is the Secret Ingredient, http://www.citsiblog.com
- 3 cups of cavatappi or cellentani pasta
- Oil and salt for pasta water
- 3 tablespoons vegan “butter”
- 3 tablespoons flour
- 3 cups unsweetened almond milk
- 1 bag of Daiya “mozzarella” shreds
- 1 cup of your favorite vegan shredded “parm”
- 1/4 cup (4 tablespoons) vegan “cream cheese”
- 1/2 teaspoon salt
- 1/2 teaspoon white pepper
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- Fresh basil, chiffonaded, for garnish (optional)
- In a pasta pot or other large pot, start pasta cooking in accordance with the instructions on the pasta’s packaging. If the instructions don’t already tell you to, be sure to add a little oil and salt to the pasta water. While the pasta is cooking, we’re going to make the sauce.
- In a dutch oven or other large pot, melt the “butter” over medium heat. Once melted, add in the flour and stir to combine. Continue stirring until mixture is foamy and very light brown in color -about 2 minutes. Add almond milk and turn the heat up to bring to boil. Boil, while stirring or whisking frequently, for 2-3 minutes to thicken sauce base a little. Once the sauce base has thickened slightly, reduce heat back to medium and add in the mozzarella, parm, and “cream cheese.” Stir until each has fully melted. Add the salt, white pepper, garlic, and onion, and stir again to combine. Turn off the heat.
- Drain the cooked pasta, if you haven’t done so already, and add that to the pot with the sauce in it. Gently fold/stir the pasta into the sauce and you’re done. Serve topped with fresh basil (optional). Leftovers will keep fresh in an airtight container in fridge for 3-4 days.