Our girls are enthusiastic eaters and on most days, they are also happy to be eating a plant-based diet. But, there are a few menu items from our former ways of eating that they still miss and request at times. So, I decided to make them a "no-cheese" version of mac n'cheese. Here is the basic recipe.
For a big batch for our family I used:
24 oz. (1 1/2 pounds) of dry pasta (I didn't have macaroni on hand, so I used another shape)
2-3 Tbsp. of olive oil
1/2 - 1 cup of soymilk
7 oz. of "Follow Your Heart" cheddar style vegan cheese, cubed
1 tsp. Lawry's seasoned salt
Any additional salt and pepper to taste
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Optional: Panko bread crumbs, garlic powder, spray canola oil
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Boil the noodles according the package directions and drain. Put them back in the cooking pot and in the olive oil, cubes of vegan cheese, and 1/2 cup of soymilk. Heat this on low to medium heat so that the cheese begins to melt, all the while stirring frequently to coat the noodles. Add in the seasoned salt and if the noodles seem to be drying out, add more soymilk as needed to keep the consistency creamy. Once the vegan cheese is fully melted and incorporated and the sauce is the desired consistency, test it and add and more salt and pepper, as needed. You can either serve it this way, or if you want it a little fancier, put the mac n' no-cheese into an oven safe dish, sprinkle it with Panko bread crumbs, sprinkle it with garlic powder, and spray the top with a light coat of canola oil spray. Put the dish, uncovered, in the oven at 375 degrees F, for 10-15 minutes or until the bread crumbs just start to turn a golden brown cover. Then, enjoy!
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