Gooey, creamy mac ‘n cheese goodness. You know, it’s funny how often people assume that mac n’ cheese is not on the vegan radar. But WHY? Vegans love mac n’ cheese. And we’ll line up for it. Like at an all vegan mac n’ cheese cook-off. Yeah, there’s one coming up in Baltimore on February 18. It’s the 2nd annual Vegan Mac N’ Cheese Smackdown, produced by Baltimore Vegan Drinks and PEP Foods as a fundraiser for Thrive Baltimore, the new all-vegan community center.
You may want to go ahead a buy a ticket now, cuz this thing is epic. Last year more than 1000 people showed up to partake in the vegan cheesy goodness!
Alas, we can’t throw our hats into the ring in 2017 because we’re helping with the event. But gosh… it would be so much fun to compete! One of these days. If anyone would like to compete FOR us, I’m going to put it out there. This is our latest vegan mac, made entirely gluten free too.
Anyhow, hope we see everyone on February 18. Can’t wait for all the amazing vegan mac and cheese!!
1 16-oz bag gluten free pasta (we used Trader Joe’s brown rice pasta)
2 Tbs. olive oil (or Earth Balance or coconut oil)
3 to 6 cloves fresh garlic, minced
2 cups shredded vegan cheddar-style cheese (we used Follow Your Heart)
1 15-oz can white beans, drained and rinsed
1/2 cup nutritional yeast
1 cup plain, unsweetened non-dairy milk (we used almond milk)
2 Tbs. Dijon mustard
1 tsp. turmeric
1 tsp. smoked paprika
1/2 cup corn flakes (we used One Degree Veganic)
Preheat oven to 425.
Boil pasta according to package directions. Drain and place back in cooking pot. Stir in one tablespoon olive oil. Set aside.
Place corn flakes in a zip top bag and crush into crumbs using your hand or a rolling pin. (This is really fun and a great way to blow off stress!)
While the pasta cooks, saute minced garlic in 1 tablespoon oil until just fragrant. Add to the bowl of a blender or food processor with white beans, vegan cheddar shreds, nutritional yeast, non-dairy ilk, Dijon mustard and turmeric. Puree to a thick liquid.
Pour cheesy-garlicky sauce onto cooked noodles and fold to coat all pasta. Turn cheesy pasta into an oven-safe casserole dish and sprinkle with crushed cornflakes and smoked paprika. Bake at 425 for 15 minutes until vegan cheesy sauce is melted and gooey. Serve hot.