RECIPE: Vegan Macaroni and Cheese
t’s really criminal how the brain tortures us. My chocolate cravings have given way to macaroni and cheese. I did not grow up on the “good stuff”, but rather the boxed Kraft brand that is Cheeto-orange and probably stains one’s intestines.
Regardless, I have been wanting it all - boxed mac and cheese, frozen mac and cheese so I can put it in the oven and gnaw on the crispy burnt edges, and the ultra-greasy, mega-cheesy variety in the Whole Foods hot bar that, until now, looked positively disgusting (I’m not a fan of greasy food).
I had forgotten about the recipe from my vegan days for a cheese sauce until a new review for it was posted on Recipezaar. Now that it has come across my path again, I see rice elbow noodles and carrots in my future….
Shockingly Good Vegan Mac and Cheese Sauce
I obtained this recipe from someone named Tracy over the vast Internet, at a website I cannot recall since I was doing a search through many at the time. Combining the below ingredients sounds wretched, but it was shockingly good! Could this be Kraft’s secret?
6 servings
15 min 10 min prep
15 min | 2 | cups water |
| 1/3 | cup carrots, peeled and cooked |
| 1/3 | cup white flour (I used half of that amount of cornstarch so that it would be gluten free) |
| 1/4 | cup nutritional yeast flakes |
| 1 | tablespoon lemon juice |
| 2 | teaspoons onion powder |
| 2 | teaspoons salt |
- Blend all ingredients together in a Vitamix or blender.
- Pour into pan and stir until boils and thickens.
- Take off heat and pour into rice noodles, over broccoli or potatoes, etc.
