You might recall that the Mr. bought me a box of vegan mac and cheese from Publix a few days ago.
I might have also mentioned that I heard angels singing.
Being lactose-intolerant stinks, but the world is a different place, food-wise, than it was twenty years ago when I suddenly, as in over night, woke up to a body that rejected anything made with milk.
Thanks to that tasty frozen dinner the Mr. bought, I am now on a mission to find a mac and cheese recipe I can make at home.
Go ahead and stop laughing. I know you are because you know how often I cook.
I did a bit of searching and found Detoxinista’s recipe here.
Two things about this concoction appealed to me: the small number of ingredients and the amount of work/time required. I’m both lazy and allergic to spending inordinate amounts of time in the kitchen.
I found the elbow macaroni and cashews at Walmart.
I couldn’t find the nutritional yeast at either Walmart or Publix, but I got lucky when I visited my favorite health food store.
I made this recipe twice. The first time, I baked it after mixing the macaroni and sauce. The Mr. was appalled when he saw paprika sprinkled on top, but the taste was delicious anyhow. I will say that if I ever bake this again, I’ll make more sauce. It lost much of its creaminess because of the baking.
For fun, and as part of my experimenting, I made it again the next day. This time, I decided not to bake it. I was reminded of the years I spent preparing Kraft Mac and Cheese…the kind with the foil cheese packet…for my children.
It took about the same amount of time to make this recipe as to open a boxed kit. The sauce can be made while the pasta is cooking.
As you can see from the picture below, the result was a much “cheesier” pot of yumminess.
Here are my thoughts about the recipe.
Use a food processor bowl instead of a blender. I have the Ninja system, and the first time I made it, I used a blender. It was a little harder to scrape down the “cheese” in the larger container. The second time I made it, I used the larger food processor bowl.
You need to blend the cheese mixture between 7-10 minutes, scraping down the sides every so often. The longer you blend, the smoother and thicker the mixture becomes. It really does look like cheese, thanks to the tumeric and mustard.
The first time I made the recipe, I used yellow mustard; the second time, I used Dijon. I couldn’t discern any difference in taste.
This recipe packs a punch flavor-wise…a pleasant and unexpected surprise given the limited number of ingredients. It will now be my one of my go-to dishes and a comfort food for sure!