Vegan Mac and Cheese With Daiya!
The mac and cheese recipes in all my vegan cookbooks are so elaborate. But to me, mac and cheese should be a fast meal. Comfort food that can be whipped up in 15 minutes. But in the past without having a good melting cheese, cookbooks had to go crazy putting together 10 ingredients just to get something cheesy that tasted good. No more.
I bought some whole grain elbow pasta, grabbed my soy milk, earth balance and daiya cheese and set out to make a solid mac n cheese.
Here is what you do:
1. Cook your pasta for however long it says to cook.
2. When your pasta is about a minute from finishing, put 1/4 cup of soy milk into a sauce pan. Also add two tablespoons of vegan butter.
3. While those are warming, drain your pasta and put it back in the pot.
4. Once the soy milk and butter have gotten warm (not boiling, just warm), add 1/2 cup of shredded daiya cheese and mix it vigorously. If it still looks too thick, add a table spoon of soy milk.
5. Daiya cheese by itself will taste a little bland but still yummy. For some extra zest add some salt, pepper and crushed almonds. The crushed almonds give it a great texture.
6. Add your cheese mixture to your cooked pasta and mix it all around. Enjoy.
Have you done or added something different? Leave it in the comments!
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