I woke up today with the brilliant news that I had the day off work due to horrible weather conditions outside. I made myself a hot cup of tea, and looked outside at the freezing rain. I ate my breakfast on the couch, and wrapped myself in blankets, excited at the idea that I didn't have to put on "real people" clothes.
While I listened to the rain outside, I remembered I had the most delicious leftovers waiting for me in the fridge. Last night, I made a vegan mac and cheese. Now, I've made a few vegan mac's and cheese's before, and they all tasted like the inside of an old gym shoe. One wrong ingredient thrown into the mix, and they all went to shit. So after many failed attempts at a vegan version of comfort food, you can imagine how pumped I was that this one not only turned out good, it turned out amazing.
Without further adieu, enjoy this creamy, cheesy, warm, and comforting vegan Mac and Cheese.
Vegan Mac and Cheese
makes 6-8 servings
Inspired by vegweb's recipe
- 4 cups of pasta (I used tri-color fuseli)
- 1 1/2 cups of unsweetened almond milk (or any non-dairy milk)
- 1 1/2 cups of nutritional yeast
- 1 cup of water
- 1/3 cup of vegetable oil
- 1/3 cup of soy sauce
- 1/2 block of firm tofu
- 1 tablespoon of crushed garlic
- 1 tablespoon of paprika
- pinch of salt
- 1 cup of peas (optional)
- Pre-heat your oven to 350.
- Fill a large pot with water and bring to a boil. Once boiling, add your pasta.
- While pasta is cooking, add all other ingredients (except peas) to a food processor (or blender). Blend until desired consistency. It should appear slightly water-y.
- Once pasta is cooked, drain, and then add to a medium sized pan. Add your peas, then pour your blended ingredients over the pasta.
- Cook for 15 minutes, or until the top of your pasta is crispy.
My pasta slightly fell apart right out of the oven, but maintained its shape when I had it for leftovers the next day. But who really cares what it looks like when it tastes like a creamy, cheesy hug?