This easy dish starts with a roux, but piles on seasonings and extra richness for more depth of flavor without the need for a cheese substitute.
Author: adapted from PETA
Recipe type: Entree
Cuisine: American
Serves: 5 servings
Ingredients
3½ cups dry macaroni
½ cup dairy-free buttery spread
½ cup all-purpose flour
3½ cups boiling water
2 tablespoons soy sauce
1½ teaspoons garlic powder
½ to 2 teaspoons salt, to taste
1 cup nutritional yeast flakes
¼ cup oil
Paprika or smoked paprika, for topping (optional)
Instructions
Preheat your oven to 350°F.
Cook the macaroni according to the package directions.
While the macaroni is cooking, melt the buttery spread in a medium saucepan over low heat. Whisk in the flour.
Continue whisking over medium heat until smooth and bubbly, about 1 minute.
Whisk in the boiling water, soy sauce, garlic powder, and ½ teaspoon salt. Continue whisking until the sauce is smooth, thick, and bubbling. Whisk in the nutritional yeast and oil. Taste and add more salt, as needed.
Mix ¾ of the sauce with the noodles and transfer to a casserole dish. Even the noodles out, and evenly cover with the remaining sauce. Sprinkle with paprika, if desired.
Bake for 15 minutes, then broil the top for a few minutes, until browned.
Recipe by Go Dairy Free at https://www.godairyfree.org/recipes/vegan-macaroni-and-cheese-casserole