I shouldn’t have made this, it is probably the worst, saltiest thing for you. But I’m going raw for two weeks and wanted to go out with a bang. Super creamy, cheesy, buttery noodles. This uses a boxed vegan macaroni and cheese but the sauce mix can easily be made from scratch. Just use my Nutritional Yeast Sauce recipe in place.
- 1 box Edward and Sons Vegan cheddar style mac and cheese or
1 1/2 cups elbow macaroni - 4 tbsp vegan butter + 2 more for dotting
- 1 cup soy milk
- 1/2 block Daiya cheddar wedge
- Nutrtional Yeast
- Plain Breadcrumbs
Boil pasta for 6 minutes and preheat the oven to 350 degrees. Melt 4 tbsp butter and mix with the soy milk. Then add the sauce packet from the boxed mac. Replace this step with Nutritional Yeast Recipe if you do not want to use the box. Pour sauce over pasta and mix until coated. Pour into a small Pyrex or casserole dish. Slice up the Daiya and cover the entire dish with it, then coat top with breadcrumbs and Nut Yeast. Dot with butter like you would an apple pie. This will keep the dish creamy and from drying out in the oven. Cover with foil and bake for 30 minutes.
Make this once and never again because it will make you fall asleep and if you don’t die from a heart attack in your sleep first, you’ll wake up with an unbearably salty feeling in your mouth. But at least you went out with a cheesy bang.
My Little Vegan 