vegan mac and cheese

Vegan Mac & Cheese

1 lb. shell type noodles (or any other type of pasta will work in this recipe)

¼ cup butter substitute

1/3 cup white whole wheat flour

3 cups coconut milk (or other nondairy milk)

½ cup nutritional yeast flakes (can be found on the bulk aisle at whole foods or here.)

1 T. plus 1 tsp. marinara sauce or tomato puree

2 tsp kosher salt

1 tsp garlic powder

2 T. lemon juice

1 T. agave nectar

panko bread crumbs (I used about ¼ cup but use as many or as few as you like!)

Preheat the oven to 350 degrees and grease a 9 x 13 inch pan.

Bring a pot of water to boil for the pasta.  Add the pasta and cook for about 2 minutes less than the box tells you to!  Drain and then put the noodles back into the pot.  While the noodles cook, melt the butter substitute then add in the flour.  Allow to cook on medium heat for 1-2 minutes just to cook out the raw flour flavor.  Add the milk, yeast, marinara/puree, salt, garlic powder, and agave nectar to the pot and whisk until thickened (about 10 minutes).  Season to taste and add the lemon juice after it is thickened.  Combine the pasta and the sauce in the large pot of noodles, then pour into the 9x13 greased pan.  Sprinkle as many or as few nondairy panko bread crumbs on top and bake for around 30 minutes.  Let rest for 10 minutes before serving. 

Source: http://chefchloe.com/chloes-kitchen.html

I have tried A LOT of recipes for vegan mac and cheese, and this is by far the best one I have found.  It doesn’t taste exactly like the original but it doesn’t taste as weird as the rest!  I hope you like it as much as I do!