It’s vegan folklore… like a magical unicorn or a fairie. The *perfect* vegan mac & cheese recipe. We all wish for it, long for it. Yea, me too.
We’ve tried quite a few, both our own and from books. Here’s one we liked and served to family. It’s based on the traditional mac & cheese method with a roux.
Is it *perfect*? Nope.
Is it good enough to share? Yup.
Classic Style Vegan Mac & (not) Cheese
14 oz. bag of pasta (pick your fave… sprials, elbows, etc.)
6 Tbl. Earth Balance, plus more for casserole
1/3 cup whole wheat flour
4 cups unsweetened almond milk (we like Silk brand)
3 tsp. yellow mustard
1/4 tsp. cayenne pepper
salt and pepper to taste
4 cups Daiya shreds (we used 1/2 cheddar style, 1/2 mozz style)
1/2 cup soy sour cream (we like Tofutti brand)
8 whole wheat Ritz crackers
Preheat oven to 350 and coat a 9×13 casserole with Earth Balance. Set aside.
Boil pasta according to package directions. Cook to al dente and drain in a colander. Set aside.
In a heavy-bottom saucepan, make a roux. Melt 6 Tbl. Earth Balance over low heat. Add flour gradually, whisking constantly for 2 to 3 minutes until your roux is thick. Add almond milk in a slow stream, continuing to stir with whisk and bring to a boil. Stir regularly. Add mustard, cayenne and salt/pepper. Simmer over medium/low heat until sauce thickens, about three to five minutes. Do not allow to scorch.
In a large bowl, combine Daiya, soy sour cream and roux sauce. Stir with a wooden spoon until ingredients are mixed. Add cooked pasta and gently fold until well coated. Pour into the prepared casserole dish.
Crush Ritz crackers over the top and garnish as desired (we like red pepper rings). Bake uncovered for 20-30 minutes until browned and bubbly. Serve warm. Will feed about 6 people as an entree or up to 8 or 9 as a side dish.