It seems like many new vegans find themselves on the hunt for the perfect dairy-free mac-n-cheese recipe. Mac-n-cheese is one of those dishes you might really miss in the beginning of your journey, especially if you haven’t been exposed to a good vegan version yet. But, I’m happy to report that yummy vegan mac-n-cheese recipes are very easy to find; there are always new formulas for this fan fave popping up on the internet, usually made with cashews, vegan cheese options, cauliflower, dairy-free milk, etc. It’s the first thing I mention whenever a non-vegan insinuates that I must be deprived: hey, I eat mac-n-cheese, pizza, and burgers, but yes, I’m so deprived. Just because you are used to eating something one way doesn’t mean you can’t tweak it a little bit in order to help the earth and its inhabitants. In the making of this mac-n-cheese, no cruelty was endorsed, and no flavor or texture was sacrificed!
This recipe is a Chef Chloe adaptation. Her vegan Italian cook book was the first one I bought when I was first trying out this new lifestyle, so a lot of my staples were formed with her excellent guidance. This meal is the perfect luxury for those days when you deserve it goddammit (and you know we all have those days!), even though this is *way* healthier than eating regular mac-n-cheese. This dairy-free rendition comes in at a fraction of the calories and fat, and it still tastes decadent. And, if you pair it with roasted broccolini like we did, you add fiber and vitamins, not to mention texture and color!
1/2 box pasta
3 Tbsp olive oil
1/3 cup flour
2 cloves garlic
1/2 cup nutritional yeast
2 Tbsp tomato paste
2 Tbsp lemon juice
3 cups unflavored non-dairy milk
1 tsp sea salt
1/2 cup daiya dairy-free mozzarella shreds
fresh broccolini + olive oil + salt and pepper
Serves 2 + leftovers
Preheat the oven to 350 degrees. On a cookie sheet, drizzle the broccolini with olive oil and salt and pepper. Roast in the oven for 20 minutes, turning once half way. Bring a large pot of water to boil and cook the pasta as instructed on the box. Meanwhile, heat up the olive oil on medium heat in a deep skillet and add the flour, whisking constantly for about three minutes until a roux is formed. Add the garlic and whisk for another minute. Add the tomato paste, lemon juice, nutritional yeast, non-dairy milk, daiya cheese, and salt, and stir until it comes to a boil. Turn the heat down to low, and simmer until the sauce thickens, stirring occasionally. Drain the pasta and add to the sauce, folding it in until evenly coated. Serve with fresh cracked pepper and roasted broccolini.