When I got home from work early today, I decided to make one of Bradley’s favorite dinners, VEGAN MAC & CHEESE. If you are wondering how on earth mac & cheese can be made vegan, read on! Almost every time I make this recipe I change it a little, and this time it came out fabulous!!
To start, I preheated the oven to 350*. While the oven is preheating, the rest of the recipe can be finished. In the appropriate size pot, boil enough water for your pasta. I used one box of elbow pasta, but feel free to switch this out for whatever your favorite pasta may be. Only cook the pasta for around six minutes, because it will continue to cook in the oven.
Once the pasta is cooked, strain it well and dump it back into the pot. Easy so far, right?? To the pasta, I added four ounces each of Daiya cheddar and mozzarella, four ounces (or half a tub) of Tofutti plain cream cheese, six ounces (or half a tub) Tofutti sour cream, quarter cup (or so) of plain soy milk, a couple generous sprinkles of nutritional yeast, salt and pepper. If you have a favorite brand of vegan cheese or sour cream, feel free to substitute. These just happen to be our favorites.
Stir to mix all of the ingredients until the NOT sour cream and cream cheese are melted nicely. At this point, you may need to add some more soy milk. It should look nice and moist. If it is dry now…it will definitely be dry later!
Once combined, the mixture gets poured into a casserole dish and covered with aluminum foil. At this point, there are two ways you can go. Cook covered for thirty minutes if you like creamy mac & cheese. If you like it browned (crunchy as Bradley says), then cook it twenty minutes covered and an additional ten minutes uncovered.
It took me quite a few years to perfect a dairy-free, vegan mac & cheese….but I think this batch was it!! Hope you try it and enjoy it as much as we did!!