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So I finally jumped on the vegan mac train and I honestly didn't think I was going to love it this much! I am an extreme cheese lover, but might I say I don't even miss the cheese in this dish. The best part about it is that it's faster and easier to make than traditional mac and cheese.
You really can't judge vegan mac and cheese unless you have tried it. It is pretty freakin tasty.
My version of vegan mac uses soft tofu. I know many recipes use soaked cashews, but the tofu is not as overpowering as the cashews and is less fatty (due to the fat in nuts). Tofu is versatile and soaks up the flavour of whatever you add to it.
Ingredients:
2 cups medium pasta shells
3/4 cup soft tofu (save a bit of the liquid)
2 garlic cloves
2 tsbp nutrtional yeast
3 dashes of your favourite hot sauce. I use Cholula or Franks
1 tsp dijon mustard
1 tsp lemon juice
salt and pepper to taste
Method:
Boil pasta water and make sure to generously salt it! (Should taste like the sea)
Add pasta when the water comes to a boil; cook for 8-10mins, until Al Dente.
Blend all the other ingredients in your blender and add a few teaspoons of tofu liquid to help improve the consistency. Add the tofu liquid sparingly, as you do not want a very soupy sauce.
Drain your pasta and add the sauce; mix well until all the noodles are coated.
Voila! Now go enjoy your bowl of guilt free easy vegan mac! Eat as much as you want.
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