I. love. cheese! I can eat anything baked with melted, crispy cheese on it until my heart (or arteries) explode! Unfortunately my cheese loving taste buds have been getting used to the dairy free, vegan cheese versions. At first I was annoyed, not only did I have to give up cheese and all other dairy products, I also had to give up eggs….whaat?! I love scrambled eggs and egg sandwiches! But now as I explore many alternative recipes, I’m growing to really love this lifestyle. If my body says it is a no-no for me, then I must listen.
So ladies and gentleman, I bring to you in all of its vegan glory: Baked Mac & Cheese (of the vegan kind)
What you will need
All of the ingredients I used were organic, Non-GMO and/or gluten free, but you can use what ever products you’d like.
– 1 bag brown rice pasta elbows (or other)
-Red Mill’s brown rice flour
-salt, pepper, paprika, Bragg’s herbs and spices
-Ian’s gluten free panko crumbs
– rice milk (or any other dairy free milk)
-cheese (mozz and cheddar dairy free versions)
-soy free, vegan butter
S T E P S
Bring a pot of water to boil (add salt to the water) and cook your elbows according to the package (usually about 10 minutes). Drain and set them aside (run cold water over the noodles to stop the cooking)
Now it’s time for the roux/bechamel!
In a sauce pan, melt about 3 tbsp of your vegan butter. Slowly add in about 2 tbsp of your brown rice flour. (Keep adding more “butter” or more flour as needed)
Stir the mixture so that the flour isn’t clumpy and dried out. Let boil for about 1-5 minutes while stirring continuously.
When the butter and flour mixture have perfectly blended together, add about 1-2 cups of your “mozz” (or more if you want it extra creamy!)
Mix it together and add a pinch of salt and pepper to taste. In the same pot you boiled the mac and cheese, combine your pasta and bechamel!
After you mix your bechamel and pasta together, top it off with a bit more pepper and a few dashes of paprika (taste your pasta…does it need more salt? Add a couple more dashes). Stir together and then add some of your “cheddar cheese”.
Transport your pasta from your pot to a baking dish and top with more “cheddar cheese”, panko crumbs and dashes of the Bragg’s herbs and spices.
Place into the oven at 400 degrees (I added a few extra slices of the vegan butter to give the panko crumbs a moist crispness) and let it bake for about 20 minutes.
Remove from the oven and let cool and then serve!
This is SO good! and it tastes even better the next day for lunch!
Question of the Day: What is your go-to vegan recipe?
Leave a comment below!