This is the best vegan Mac 'n' Cheese recipe I've ever tasted. It's super quick to make, and requires no fake cheese. Instead it uses nutritional yeast; an excellent sourse of protein, vitamen B12, and lots of other good stuff. Plus there's broccoli, which lightens a sometimes heavy meal.
Levi loved it... baby approved!
Vegan Mac N' Cheese recipe from Chef Chloe
1 pound elbow macaroni or piccolini
3 cups broccoli florets
¼ cup vegan margarine
1/3 cup all-purpose flour (or gluten-free all-purpose flour)
3 cups soy, almond, or rice milk
½ cup nutritional yeast
2 tablespoons tomato paste
2 teaspoons sea salt
1 teaspoon garlic powder
1 tablespoon lemon juice
1 tablespoon agave (sweetner found at most health food stores)
Bring a large pot of heavily salted water to a boil. Add macaroni and cook according to package directions. Add broccoli for the last 5 minutes of boiling and let cook until broccoli is fork tender. Drain and return to pot.
Meanwhile, in a medium saucepan, make a roux or paste by whisking the margarine and flour over medium heat for 3 to 5 minutes. Add nondairy milk, yeast, tomato paste, salt, and garlic powder to the saucepan and bring to a boil, whisking frequently. Reduce heat to low and let simmer until the sauce thickens. Adjust seasoning to taste and stir in lemon juice and agave. Toss the noodles and broccoli with the sauce and serve immediately.
Check out Chef Chloe's web site for more vegan recipes.