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Wednesday, November 23, 2011

Easy Vegan Mac n Cheese with Daiya!

I've tried to make vegan macaroni and cheese a couple of times, and somehow the texture was never quite right. Well, my dear reader, that is no longer the case. I've officially managed to muster up an easy mac n cheese recipe with Daiya that tastes absoultely yummy. (in fact, I've had it twice this week already, and I haven't really been feeling like pasta lately) I am not responsible for any drool that might fall on your keyboard so without further ado, here is the recipe...

Serving Portion: just for 1, but it's quite small.

1/2 cup of elbow macaroni (I used vegetable elbow mac, that's why you see all the strange colours)
1/3 cup of Daiya Cheddar cheese
1 tablespoon of nutritional yeast
1 teaspoon of vegan margarine
a sprinkle of black pepper
a pinch of paprika


1. Boil the pasta just a little less longer than instructions, al dente. You want it to be cooked, but a bit hard so that it won't mush up when you bake it.

2. Mix all the ingredients in a heat proof glass bowl (like a pyrex dish) and place it over a steaming pot of water, a la double boiler method. It's best the bowl does not actually touch the water because it could burn the cheese rather than melt it, so use a bigger bowl if you have to.

3. Once the cheese sauce is coming together, drain the pasta and add it to the pyrex dish and mix the pasta all around so the cheese sauce coats it. Pop in a toaster oven or regular oven at 300 Farenheit for 5-10 minutes max depending on your personal preference.

Smell it, eat it, lick it. It's that good.


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