Mac and cheese is one of our favorite comfort foods. Nothing beats sitting down to enjoy a nice warm bowl of it on a rainy day. We have two go to recipes that we use when we make our mac and cheese. One recipe is more of a baked mac with a longer prep time. We make the cheese sauce from scratch using ingredients such as carrots, potatoes, and onions. The second recipe (featured here) we make is a quick and easy recipe for when we want to get dinner on the table quickly. We often pair this with a green such as steamed kale, chickpeas, or smoked tempeh, and sometimes steamed mashed sweet potatoes making it the ultimate comfort meal!
One of the main ingredients in this recipe is Daiya. Daiya has made being vegan so easy these days. No more cheeseless pizza when we go to our favorite pizzeria! When we went vegan in the late 90′s: there were no options for vegan cheese that you could purchase, that we knew of, and the ones that did appear on the market later we stayed away from. We would make a tofu ricotta in stuffed shells here and there but that was as much as we ventured into vegan cheese. It wasn’t until Follow Your Heart came out with a vegan cheese that we started to notice, and then when Daiya came on the market. It was on! Hello Vegan Cheese!
- 1 bag of Tinkyada organic brown rice pasta elbows
- ¼ tsp salt
- 2 tbsp of Earth Balance (organic whipped buttery spread)
- 1 ½ cups non-dairy milk (we use Eden organic unsweetened soymilk)
- ¼ cup nutritional yeast
- 1 bag of Daiya chedder style shreds
- black pepper to taste
- sprinkles of garlic powder
To begin, cook your pasta according to the directions on the package. Our favorite pasta for this recipe is the organic brown rice gluten free elbows by Tinkyada.
Once the pasta is cooked, drain the pasta and place back in the pot that you cooked your pasta in and place on the stove top. Then add the Earth Balance, salt, non-dairy milk, nutritional yeast, and Daiya to the cooked pasta.
Turn the stove top to a medium heat and stir the ingredients you placed in the pot with the pasta until the Daiya has begun melting and combining with the other ingredients. Then wait (1 to 2 minutes) until the mac and cheese starts bubbling and begin stirring for about 30 seconds. Turn off the heat and cover the pot and let the mac and cheese sit for about 5 minutes. Now it is ready to serve! Enjoy!
Tip: This mac and cheese recipe is great for leftovers. To enjoy the next day, simply put the leftover mac and cheese in a sauce pan and add a pour of non-dairy milk to the pan. Turn the heat to a medium to low heat and stir. Once the mac and cheese is heated, turn off the stove top and cover the pot and let the mac and cheese sit for a minute covered. Now it is ready to eat! We usually put a bed of fresh spianch on a plate and then serve the mac and cheese on top. Delicious!