Mac and Cheese
Vegetarian Times Issue: June 1, 2008 p.71
The “cheese” sauce is thickened with rice flour, making it both vegan and gluten free. This recipe was a winner in our 2008 Restaurant Poll, and is a popular entrée at the kid-friendly Vita Café in Portland, Oregon.
Directions
- Whisk together soymilk, rice flour, yeast, soy sauce, granulated garlic, and granulated onion in saucepan. Simmer 4 minutes, or until thickened, whisking constantly. Whisk in margarine and mustard, and simmer 10 minutes more.
- Cook pasta according to package directions. Drain, and toss with sauce.
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ingredient list
Serves 4
- 2 1/2 cups plain soymilk
- 2 1/2 Tbs. white rice flour
- 1 1/2 Tbs. large flake nutritional yeast
- 1 1/2 tsp. low-sodium soy sauce
- 1 Tbs. granulated garlic
- 1 Tbs. granulated onion
- 2 Tbs. nonhydrogenated vegan margarine, melted
- 1 tsp. yellow mustard
- 1 8-oz. pkg. rotelli (corkscrew) pasta
Nutritional Information
Per SERVING:
| Calories |
364 |
| Protein |
15g |
| Total Fat |
9g |
| Saturated Fat |
1.5g |
| Carbs |
56g |
| Cholesterol |
0mg |
| Sodium |
534mg |
| Fiber |
3g |
| Sugar |
6g |
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I was psyched to see this recipe, but disappointed that it contains soy milk. I bet a very decent alternative is to use rice milk or even almond milk, which would make it creamier...so for those of us who are vegan, gluten-free AND soy-free, there is still hope for a delicious mac & cheese...
We absolutely love some other mac n cheese recipes however we were really disappointed in this recipe. It didn't taste like cheese at all - maybe a lot more nutritional yeast could be used. In addition, the sauce was very runny and didn't really setup until it got cold.
Okay, so I'm not a vegan, but I enjoy making vegan stuff occasionally. This was crazy. It absolutely did not taste like cheese. The sauce was totally runny--I had to add wayyy more rice flour than what the recipe called for. In the end, it was uninspiring, but edible. I added the Polish vegetable seasoning, Vegeta, which made it somewhat more palatable. Oh well!
I am vegan. Of course this does not taste like cows milk cheese -- it is not cows milk cheese. What a fantastic alternative to the little blue box of processed yellow stuff that so many of us grew up on. We love this recipe at our house and think that it is a great alternative to the unhealthy junk on the store shelves.
i love this recipie. i added extra flour to thicken the uncheese, and it turned out great. my 3 year old loves it too.
This was terrible! I'm a very competent cook and a lifelong vegetarian...I had hoped to find a vegan alternative to a traditional comfort food, but this was basically not edible. After a taste test I added a little more yeast as suggested above, but to no avail. Although I wasn't expecting a perfect imitation of the cow's milk version, this didn't even taste like ANY food I would want to eat, much less macaroni and cheese.
I made a few alterations to this recipe and found it to be delicious! Even though I am neither vegan, lactose intolerant, or gluten free, I do like experimenting and found this recipe to be very much like mac cheese!
What I did was I used regular white flour and added a bit more than the recipe calls for. Also I used a quarter of a yellow onion chopped, and sauteed that and added it to the sauce...also I cooked the sauce for a longer period of time on lo heat. Also used double the margarine :] DELICIOUS!
What purpose does nutritional yeast serve in these vegetarian recipes? Can I do without it in this one?c
Acatlady2 - You absolutely cannot make this without the nutritional yeast. Nut. yeast serves as the cheese flavoring/substitue & can be used to make fake nacho cheese as well. If anything, this recipe could use way more of it. Most fake cheese recipes have at least a 1/4 cup.
I don't use mustard in mine (just don't like the stuff), but I do add a little bouillon (no water - just add it to the non-dairy milk), which gives it a more savory flavor. My favorite is "Better than Bouillon," but any vegan bouillon cubes or paste would work.
If you use rotelli (corkscrew) pasta made of white flour, it's not gluten-free anymore. I'd replace it with brown rice gluten free rotelli
I made this for lunch today. I used Almond milk and a 1/4 cup of Nutritional Yeast. It came out excellent! A dash of Tumeric for color and topped with fresh parsley was a hit.
I made this for lunch today. I used Almond milk and a 1/4 cup of Nutritional Yeast. It came out excellent! A dash of Tumeric for color and topped with fresh parsley was a hit.
I used only 2 cups of almond milk and added a bit more rice flour and nutritional yeast. I also added a little salt and pepper at the end. The sauce thickened nicely. It's a nice lunch recipe for a cold winter's day.