Hello. My name is Natasha and I have a serious carb problem. Specifically a pasta/noodle problem.
The problem is, I can’t get enough of it. And the bigger problem is that he can’t get enough of it either.
So we’ve been eating a lot of pasta. Maybe for comfort or familiarity or maybe because is just so damn good that why wouldn’t you find reason after reason to eat it?
Let’s stop with the ridiculous questions and just talk about this incredible vegan mac & cheese that’s made with no cheese.
There’s only thing that’s truly different about this vegan mac & cheese recipe and that’s the white bean cheese so I’ll keep this short and sweet.
Short pasta (elbow mac, shells, whatever you like)
Green bell pepper
Cook your pasta according to the instructions. I like to time it so that the pasta is ready just about the time to toss it with the sauce, but it’s an experience thing so…do your best.
As for the vegan cheese, rinse and drain the beans before you pop them into the food processor and give them a quick pulse, 2 or 3 times. Then add the rest of the ingredients: milk, nutritional yeast, turmeric, mustard, tomato paste and garlic, and run until smooth. Set side until you’re ready.
If you’re looking for a quick and easy vegan meal, you can skip the part where you saute the onions, garlic and bell pepper but it’s what makes it full meal with a depth of flavor that’s guaranteed to satisfy. When the veggies have been sauteed until golden, add the vegan bean cheese to warm through.
Note: If you want a gooey cheese, I recommend adding some tapioca starch.
Toss with cooked pasta and cooked tofu/soy and place into a casserole dish, cooking 15-30 minutes or until the vegan cheese sauce is thick and creamy and gooey.
And there you have it, folk, another easy delicious and totally vegan pasta recipe! Experiment with different types of beans and different flavor profiles to see just how many days man/woman can live on pasta alone!
What’s your favorite way to do vegan mac and cheese?
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