MAKES 6–8 SERVINGS
AGELESS ANTIOXIDANTS
BRAIN BOOSTER
This healthier vegan mac and cheese is deliciously flavored, perfectly seasoned, and firmly textured. And of course, it’s cholesterol-free. The nutritional yeast, paprika, turmeric, and dried herbs seasonings also add distinct, disease-fighting antioxidants. And to make the dish even healthier, try adding 1 cup of finely chopped fresh spinach or broccoli florets for a boost of superfood vegetables.
2 cups small whole-grain elbow noodles
1¼ cups plain, unsweetened soy or almond milk
½ cup safflower, grapeseed, or other nonflavored oil
½ cup nutritional yeast
5 garlic cloves
1 teaspoon all-purpose dried herbs and vegetables seasoning blend
¼ teaspoon paprika
¼ teaspoon black pepper
⅛ teaspoon sea salt
⅛ teaspoon turmeric
⅛ teaspoon cayenne pepper
Preheat oven to 350ºF.
Cook noodles al dente, according to package instructions, and set aside. In a blender, add the remaining ingredients. Blend on low until smooth and creamy. Taste and adjust seasonings, as desired. In a large bowl, combine the milk mixture and noodles. Place in a 13 x 9-inch baking dish. Bake, uncovered, for 40 to 50 minutes, or until the top of the mac and cheese is golden brown and the edges start to crisp. Serve hot.
TIPS For individual mac-n-cheese cups, divide scoops of the mixture among the cups of a 12-tin muffin tin, rather than a baking dish.
This mac and cheese has a thick cheese sauce. If you prefer a thinner sauce, add ¼ to ½ cup more milk.