Creamy Vegan Mac and Cheese

One thing that you may miss eating vegan is cheese. I used to devour cheese regularly. I never put together that my bloating, headaches and stomach upset were due to cheese consumption until I tested for allergies and learned I was allergic to dairy products.

This recipe will satisfy your hankering for the ultimate comfort food, mac and cheeze without the bloat and other nasty discomforts of dairy.

You can serve six with this recipe (or less if you are a really hungry group)!

This is a quick meal to prepare that you will be enjoying after only about 10 minutes of preparation time. Serve it with a nice side salad or other veggies.

There are also health benefits in this mac and cheeze. The nutritional yeast provides complete protein as it contains all 18 amino acids. In fact it contains more protein than any meat. It is an excellent source of B-vitamins including B12 and it helps to regulate blood sugar as it contains the glucose tolerance factor. It also contains 15 minerals.

Nutritional yeast is a single-celled fungi present in the air around us as well as on fruits and grains. It converts various types of sugar to alcohol. The earliest recorded use was of this nutritional powerhouse was in 1550 BC in Egypt. However, during the last few decades it has been touted for its outstanding health benefits by researchers.

Nutritional yeast is grown on molasses, which is mineral enriched. It is used as a food supplement. When the growth period has been completed, the yeast is killed by pasteurizing the culture. Don’t use live yeast as a food supplement because the it will keep on growing in the intestine and uses up the vitamin B contained in the body instead of replenishing it.

The difference between Brewer’s yeast and Nutritional yeast is that Brewer’s yeast is a by-product of the beer-brewing process and it is characterized by its bitter hops flavor.

Ingredients:

  • 1 1/2 cups plain ricemilk
  • 1 cup water
  • 1/3 low salt soy sauce or Nama Shoyu
  • 1 1/2 cups nutritional yeast
  • 1 tablespoon paprika
  • 1 tablespoon garlic powder
  • 1 tablespoon salt
  • 3 ounces firm tofu
  • 1 cup canola oil
  • 1 1/2 lbs brown rice pasta – cooked
  • 2 teaspoons spicy mustard (optional)

Method:

  • Preheat oven to 350°F.
  • Add all of the ingredients except for the pasta to a blender or food processor.
  • Put the pasta in a baking dish and cover with sauce.
  • Bake your mac and cheeze until the pasta browns slightly
  • Serve and enjoy!

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