Thanksgiving is among us, kids! The holiday we’ve been waiting all year for.
Time to break out the sweatpants & have your Charco-caps & Pepto-Bismol at the ready.
It’s. About…To Go DOWN!!
My favorite (and most problematic, stomach-wise) food during this festive holiday has always been & will forever be baked mac & cheese. Don’t even come my way with that boxed crap.
If you do, I will hurt you.
Anywho, with me being a new vegan I had to figure out a way to make the super yummy dish without dairy. That meant no heavy cream, no milk & (gasp) no cheese.
If you follow my Instagram, you’re well aware that I’ve tried perfecting this recipe a few times. I thought I’d had a winner when I topped a version with sauteed Vidalia onions.
Although my husband had no complaints, it still wasn’t quite yet perfect in my eyes. I still wanted it to taste like the real thing no matter what.
Even with my self-proclaimed laziness, I must forewarn you, this recipe does require some ingredients that aren’t easy to find.
By that I mean, Aldi ain’t got it. And if Aldi ain’t got it, and it requires me to drive elsewhere, then I consider it hard to find.
- I found my Vegan Shredded Cheese at Schnucks (GoVeggie), a local St. Louis grocery chain. GoVeggie or Daiya brands melt surprisingly well
- I found my Vegan Butter (Earth Balance) & Non-Dairy Creamer (So Delicious) at Whole Foods, for about $3 each
So without further delay….here it is, the one you’ve all been waiting for….
Recipe:Vegan Baked Mac & Cheese
- Non-Dairy Shredded Cheese
- Macaroni, or pasta of your choice (I used a gluten-free noodle from Aldi)
The Cheese Sauce
- Vegan Butter
- Nutritional Yeast
- Garlic Powder
- Black Pepper
- Non-Dairy Creamer
- Cook your pasta according to package directions, drain & set aside
- In a saucepan heated at Med-High, melt vegan butter
- Add dry ingredients (pepper, garlic powder, flour, nutritional yeast)
- Turn heat to low. Slowly add in your non-dairy creamer while whisking
- Once your desired consistency is reached, pour mixture over drained pasta & combine thoroughly
- Pour & spread noodles & cheese sauce into a greased casserole dish
- Drizzle olive oil over your dish (to prevent drying)
- Top with a layer of non-dairy shredded cheese
- Top the cheese layer with small scoops of vegan butter
- Bake at 350 degrees for 10 minutes
- Broil at 500 degrees for 5 minutes
In true soul food fashion, I didn’t measure out anything. Idk why, but that’s just how I was taught when making these kinds of dishes, you kind of learn to measure by tasting & eyeing the ingredients along the way.
Feel free to vary the measurements according to your liking. If you prefer your cheese sauce to be less thick, use water to thin it out. If you’d like it even thicker, use cornstarch or more flour to thicken it up.
It’s unbe-cheese-able!! HAHAHAHAHA!!
Ok, ok…I’ll admit, not my “grate”est pun. (giggles incessantly)
I do hope you guys enjoy this take on a classic soul food staple.
Have a Happy Holiday 🙂