Vegan Macaroni and Cheese
This vegan macaroni and cheese gets its savory, cheese-like flavor from a cup of nutritional yeast flakes whisked into a sauce built on margarine and flour. The roux base works the same way as a classic béchamel, so the sauce thickens smoothly and coats the pasta evenly. Soy sauce and garlic powder add depth, and a pinch of turmeric gives the golden color. Stir in mustard if you want a sharper edge.
Instructions
Bring 4 quarts of water to a boil in a large pot. Salt it to taste, add the macaroni, and cook it until tender.
While the pasta cooks, melt the margarine in a saucepan over low heat. Whisk in the flour, then raise the heat to medium and keep whisking until the mixture is smooth and bubbling.
Pour in the 3 ½ cups of boiling water or rice milk, whisking as you add it. Stir in the salt, garlic powder, soy sauce, and turmeric.
Let the sauce cook until it thickens and bubbles. Whisk in the nutritional yeast flakes, and if the sauce seems too thick, thin it with a little more water.
Drain the cooked macaroni, tip it into the sauce, and stir to coat. Serve right away. For a variation, stir some mustard into the sauce.
Make it personal.
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