INGREDIENTS
- One pound whole wheat macaroni noodles or noodle of choice
- 3/4 cup nutritional yeast
- 2 tablespoons olive oil
- Salt and pepper to taste
METHODS
- Bring a large pot of water to a boil. Cook noodles according to package directions.
- In a separate bowl, mix together yeast, olive oil, and slowly pour in some of the boiling noodle water, a tablespoon at a time. For a thicker sauce, add less water, and if you like it thinner, add more water. You can also add in a few splashes of unsweetened nondairy milk and nondairy butter to up the creaminess.
- Once the noodles are cooked, drain and toss with the sauce. Season and serve!
- Options: You can add steamed and smashed carrots, sweet potatoes, cauliflower, or squash to your sauce mixture. This is especially helpful for kids who don’t eat enough veggies. Simply steam your vegetables until soft, mash and mix with the yeast, oil, and water. Orange foods up the sauce color and add sweetness too. Kids love it.
- Spice up your vegan mac and cheese with a few dashes of cumin, paprika, or cayenne pepper (or all three!). Or try adding in some roasted garlic or red chili flakes.
- Up the texture and veggie content with steamed peas (I steam them right over the noodles in a mesh strainer) and broccoli. Or saute up some kale or chard and top them onto your mac and cheese.
- To turn this recipe into a baked mac and cheese, preheat oven to 425 Fahrenheit. Follow directions above, making sure your sauce is on the slightly thinner side so that it doesn’t dry out during baking. Oil a 9×13 baking sheet and pour mac and cheese into the dish. Top with breadcrumbs and shredded vegan cheese if you like. Cover with aluminum foil and bake for 30 minutes. Remove foil and bake for another 10-15 minutes until brown and crisped on top.