||[Dec. 21st, 2011|12:47 pm]
Before I was vegan, I would always but the cheapest brand macaroni and cheese from the grocery store for less than $1. Now, I don't have much choice. My favorite is Amy's (or is it Annie's? I forget.) dairy-free, gluten-free macaroni and "cheese". This stuff is an orgasm in my mouth. Better than dairy. But it's $4 for just one frozen entree. D: I want to make it myself, but I don't know what kind of fake chesses are the best to make sauce with. Daiya is pretty good, but is it possible to make a sauce out of it? It's still rather expensive, though. Does anyone have any better recipes/brands to give me? Eternal love and thanks to whoever does! =D
The Easy Breezy sauce/Mac n' Trees recipes from Appetite for Reduction is hands down the best vegan mac n cheese recipe I've had. Its super cheap and doesn't require any expensive fake cheese. Added bonus: low fat.
Holy fuck, that sounds amazing.
GIRL YOU'RE MAKING ME HUNGRY ;A;
/go us for hogging the post |D
I like the Appetite for Reduction version (cheap and easy!), but here's another one:
Put a block of silken tofu in a blender until smooth. Pour into a small saucepan (with a blob of margarine if you want), and over a medium-low heat, shred in a block of "cheddar" flavored Follow Your Heart fake cheese. Stir constantly until "cheese" is melted.
Pour over whatever...I can't remember how much macaroni works with that.
Tastes exactly like Velveeta. It's really freaky. Kinda pricey but makes a lot.
I'm lazy but I've always liked soy milk, margarine, nutritional yeast, salt, pepper, and garlic powder.
my own recipe, which is modified from The Uncheese Cookbook:
1/4 cup flour*
1/4 cup nutritional yeast
1/4 - 1/2 teaspoon dry mustard powder
1/4 - 1/2 teaspoon onion powder
1/8 - 1/4 teaspoon salt
1/8 cup olive oil
1 cup unsweetened soymilk or ricemilk or oatmilk (your preference)
~Optional seasonings: A pinch of tumeric (for colour), paprika, chili seasoning (for chili mac), garlic powder or black pepper, etc etc. Whatever your preference really.~
(*I use half and half pastry flour and all-purpose flour. Do NOT use bread flour because the protein/gluten is too high and you'll end up with really sticky, glue-y cheese.)
1. Mix flour, nutritional yeast, seasonings and salt.
2. Add olive oil and mix in well.
3. Add milk and whisk everything smooth (I use a handblender to remove all the lumps).
4. In a non-stick pot, using a non-stick spatula, cook cheeze on med-high heat - stirring constantly. It cooks up VERY quickly (about 5-7 mins at most).
Voila! Cheeze is ready.
If you find that your cheeze is too thick for your preference, warm it up on the stove with a bit more milk mixed in. Tastes good in Mac 'N Cheeze, on baked potato, or anything else you can think of.