If you'd told me a couple of years ago that I'd eat and enjoy - let alone cook myself - vegan "mac and cheese," I'd have laughed. And rolled my eyes. And probably gagged. But curiosity got the better of me recently, after reading about different and new dairy replacement options, and I decided to go for it... still without much confidence that I would end up with a dish I'd feel compelled to eat.Fortunately, I was pleasantly surprised.
Let me backtrack again for a moment to say I've personally never been a fan of soy cheese. For lack of a better word... yuck. Even since scaling way back on my dairy intake - a decision I'm happy with for the physical and health benefits - I don't find I miss it. And I was a dairy lover. Ice cream, yogurt, cheese, you name it. Dairy ice cream is easy to replace with non-dairy alternatives (more to come on that soon...), but as for straight up cheese I'd rather generally avoid non-dairy alternatives and instead just savor a few bites of the real deal (helloo Humboldt Fog) on a rare occasion.But then recently, I read about Daiya - a new non-dairy "cheese" that is also soy-free. I came across a few other blogs raving about it's authentic-like properties - the absence of a funky aftertaste, a pleasant flavor and texture, great melting ability, and all-around cooking versatility. So I decided to give it a try.I stood over the stove, beginning the cooking process with what I can only imagine was a skeptical look on my face (think eyebrows either slightly arched or furrowed) as I stirred the pot... literally, not figuratively... and my expression relaxed and morphed into one of happy intrigue (think eyebrows slightly raised while smiling smirkily). I boiled some pasta, made the "cheese" sauce, combined the two and then baked them. And this is the happy dish I wound up with:
This was my first attempt making anything like this, and it's a recipe I'd like to tweak and evolve - I wish I'd made brazil nut "parmesan" before making this dish, because I think it would be great sprinkled on top; I also think chopped broccoli and tomatoes would work very well baked in - but I do think this is a tasty starting place in the world of non-dairy macaroni and cheese.Without sacrificing taste and texture, I'd rather have the ingredients in this go into my body than the bagillion things I can't pronounce on a box of Velveeta or something along those lines, that's for sure - and it's vegan, soy-free and could also be easily made gluten-free with rice pasta or quinoa pasta.So, give it a go and let me know what you think!Recipe: Vegan Macaroni Gemelli & CheeseWhat You Need:
- 8-10 oz pasta (I used regular gemelli)
- 1 package of Daiya Shredded "Cheddar"
- 1 1/4 c coconut milk (from a carton - I think canned would be too rich in this case)
- 2 tbsp non-dairy "butter" (no margarine - try soy-free Earth Balance)
- 1 tsp ground mustard seed
- 1 tbsp nutritional yeast
- salt to taste (a pinch or two should do)
- lots of fresh ground pepper
- garlic powder to taste
- red pepper flakes to taste
- 1/8 c breadcrumbs (more about my thoughts on breadcrumbs here!)
What You Do:
- Preheat oven to 350
- Prepare pasta according to instructions on package; cook to al dente doneness
- In a small/medium saucepan, heat coconut milk and "butter" over medium heat until "butter" melts and liquid is simmering
- Add all other ingredients - minus breadcrumbs - and whisk frequently to stir as everything melts and combines together
- Simmer for 10-15 minutes, or until "cheese" mixture is smooth and creamy; taste for seasoning and adjust as needed to your preferences
- Mix "cheese" sauce and pasta in a large bowl, and pour into an oven-safe baking dish (I used a round, glass 9-inch dish)
- Sprinke breadcrumbs on top
- Bake on center rack at 350 for about 10 minutes, and then switch oven temperature to high broil
- Keep a close eye on the oven and broil for about 5 minutes (give or take a min. or two) until bubbling and the top is lightly browned
- Remove and devour!
Leftovers will keep in the fridge for a couple of days, and reheat well in the oven. I froze some leftovers too, so time will tell how well (or not) it thaws and reheats..