This recipe relies heavily on nutritional yeast, which is not at all the same as regular yeast. Do not try to substitute it! If you ignore my advice, you will have a mess on your hands. And I won’t even feel bad for you, because I tried warning you.
VEGAN MACARONI AND CHEESE
Recipe adapted from Love and Lemons. Serves 6-8 people.
- 3 shallots, finely chopped
- 1/4 cup vegan butter
- 1/4 cup flour
- 3 cloves garlic, minced
- juice of 1 lemon
- 2 cups coconut milk
- 3/4 cup nutritional yeast
- 3 tablespoons dijon mustard
- 1 8 oz can tomato paste
- 2 teaspoons turmeric
- 1/2 teaspoon smoked paprika (to taste), plus a little more on top
- 12 oz elbow pasta
- 1-2 cups pasta water
- 1 1/2 cups tomato sauce (optional)
- 1 cup frozen peas
- salt & pepper
For breadcrumb topping:
- 1/4 cup bread crumbs
- 1/4 cup pine nuts (optional)
- 2 tablespoons olive oil
- Sauté onions and garlic with a pinch of salt for 5 minutes over medium heat, or until shallots are translucent.
- Whisk in flour to thicken and cook on medium-low heat for a few more minutes.
- Stir in lemon, coconut milk, tomato paste, dijon mustard, nutritional yeast, turmeric and paprika. Season with salt and pepper. Let cook for 15 minutes.
- In the meantime, cook elbow macaroni according to directions on the box. When you drain the macaroni, save your pasta water!
- When pasta is cooked, mix with sauce and peas, adding pasta water until the consistency is as thick or thin as you prefer.
- Optional – I added about 1.5 cups of tomato sauce to give the dish more flavor. You can serve the dish at this point, or add breadcrumb topping and bake.
- To bake with breadcrumb topping, transfer to a baking dish, and add an additional 1/2 – 1 cup of pasta water to prevent from drying in the oven.
- Add breadcrumbs and pine nuts to top of dish. Drizzle with olive oil and sprinkle paprika and salt.
- Bake for 8-10 minutes on 450 degrees.