Update: This post originally ran August 21, 2013, but as the weather cools down we’ve been craving something warm. This is the perfect recipe for fall!
I recently made some major changes to my diet – giving up wheat, dairy, and refined sugar – in an effort to heal digestive and skin ailments that have been affecting me for quite some time. When deciding on a meal plan for the first week, I was suddenly reminded of this amazing ingredient I had read about: nutritional yeast. Nutritional yeast is a deactivated yeast that is free of gluten, dairy, and sugar. Its nutty, creamy taste and yellow color makes it an excellent ingredient in cheese substitutes – including vegan mac and cheese.
After looking up some nutritional yeast “cheese” sauce recipes, I’ve created my own – and I think it’s pretty delicious. Here’s my version of vegan mac and cheese!
10 oz brown rice pasta (I chose to go with spirals instead of macaroni!)
5 large kale leaves
10 roma tomatoes
8 tablespoons nutritional yeast (found at health food stores)
1 cup unsweetened almond milk (or more if necessary)
2 tablespoons vegan buttery spread (I use Earth Balance)
1 tablespoon olive oil
2 tablespoons brown rice flour
½ teaspoon garlic powder
1 teaspoon dried onion flakes
Sea salt to taste
1. Cook pasta on stove as directed.
2. While pasta is cooking, rip kale into small pieces and saute in water until soft.
3. Cut tomatoes into thirds and add in with kale. Saute 5-10 more minutes, until tomatoes are soft. Remove from heat.
4. In a large skillet over medium heat, melt buttery spread, olive oil, and almond milk together.
5. Slowly stir in nutritional yeast and brown rice flower, 1-2 tablespoons at a time, and stir until smooth (whisking if necessary).
6. Add in garlic powder, onion flakes, and sea salt, and reduce to low heat. Allow sauce to thicken, about 5-10 minutes, stirring occasionally. Remove skillet from heat.
7. Drain pasta and mix into sauce. Add vegetables and stir until well combined.
8. Serve warm!
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