Monday, April 18, 2011

Recipe: Most Amazing Vegan Mac and Cheeze EVER!!!


1 16 oz box of macaroni
1 package Daiya style Shreds
½ cup vegan butter
1 to 1 ½ cups unsweetened almond milk 
¼ cup nutritional yeast
¼ cup flour
¼ teaspoon black pepper
½ cup bread crumbs
1 tbs miso
1 tsp liquid smoke
Dash hot sauce
1 tbs Dijon mustard
1 tsp liquid amino

Cook pasta according to package instructions.  Drain thoroughly when done.  Preheat oven to 350°F. Prepare the cheese sauce while oven is warming. In a small pot melt the butter. When melted, add the pepper, flour, liquid smoke, hot sauce, Dijon mustard, liquid aminos and nutritional yeast. Stir until thoroughly mixed, and starting to brown. Add almond milk ¼ at a time until thoroughly mixed. 

Stir ½ bag of the cheddar, and cook over low/medium heat for about 2-3 minutes, stirring frequently to prevent burning.  Stir in the macaroni and mix together. Transfer to an 8x8 casserole dish. Top with the rest of the cheddar shreds and bread crumbs.  Bake for 15 minutes uncovered, or until the cheese is bubbling and top is starting to brown.

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