It’s been a while since I posted, but as I finally have a spare couple minutes I am beginning to post all the recipes I’ve cooked and wanted to share since the start of Fall.
Today, we make vegan mac and cheese from scratch.
2 cups uncooked pasta (your choice, I used fettucine)
2 cups soy or almond milk
1 cup shredded soy cheese, cheddar flavor (Make sure it’s the kind that melts! Apparently some don’t. Trader Joe’s makes a good one.)
1/2 Tablespoon Basil
1 small clove garlic, minced/shredded
salt & pepper to taste
broccoli (if desired)
breadcrumbs (if desired)
This recipe uses no water and no draining! Mix milk and pasta in medium saucepan. Heat pasta and milk mixture to simmer, then reduce heat to the “low” setting. Heat for 20 minutes, or until pasta is soft, while stirring often. Do not let milk boil. After 20 minutes add garlic, basil, salt, and pepper to the pasta and stir. With heat still on low, slowly stir in the shredded soy cheese until melted. If you desire more creaminess, add milk small portions at a time while stirring in cheese.
You’re done! I topped mine with breadcrumbs, for a bit of extra texture, and broccoli, because it’s the best vegetable. I also paired it with a Cabernet Sauvignon. This bold red is a great match for a rich, creamy dish, not to mention it’s delicious and goes wonderfully with anything cheesy!