Happy Meatless Monday! Today I am bringing back one of my favorite childhood dishes, but in Vegan form. Like most people, I grew up on the orange stuff in the blue box. And I loved it. And I admit to having a few boxes in my pantry right now. As a matter of fact, earlier this month while at #BlogHer16 in Los Angeles, I posed for a picture with a big mac and cheese noodle and sported a cheesy smile. It was a celebration of the new Kraft Mac and Cheese, the new product has no artificial flavors, dyes or preservatives. And while it still isn’t the healthiest of foods, it is still just as delicious as it has always been. I admit the blue box makes me happy. My comfort food.
However, one cannot survive on the blue box stuff – I really need to eat something healthier. So I decided to try my hand at making a Vegan Mac and Cheese – one with hemp hearts, nutritional yeast and apple cider vinegar. It’s so easy to make- just add the ingredients to a blender, combine everything, then heat the sauce up on the stovetop.
And while it doesn’t taste quite like the blue box, it still tastes delicious. Good enough to eat mac and cheese more often. Good enough to add a few roasted vegetables to and call it a complete dinner. Enjoy your Vegan Mac and Cheese!!
Vegan Mac and Cheese
It's comfort food Vegan style.
Ingredients
- 2 cups dry pasta,, 1/2 cup per serving - mini farfalle or elbow
- 1 cup hemp hearts,, raw shelled hemp seeds
- 3/4 cup filtered water
- 6 tbsp. nutritional yeast
- 2 tbsp. brown rice flour
- 4 tsp. apple cider vinegar
- 1 tsp. turmeric
- 1/2 tsp salt
- 1/2 cup plain breadcrumbs,, I used corn flake crumbs
Instructions
- Cook the pasta according to package directions.
- Add the hemp hearts, nutritional yeast, water, flour, apple cider vinegar, turmeric and salt to a blender and blend until well mixed.
- Pour the sauce into a saucepan and heat over medium heat.
- Once pasta is drained, return the pasta back to the pasta pot and add the warmed cheese sauce.
- Add the breadcrumbs into the pot and mix well. Serve immediately.
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Alice Clover
Thursday 1st of December 2016
Hello Anna-Marie
Thank you for this lovely vegan recipe. At this point I rarely think about being vegan, it is what I am. Label checking happens on it’s own, but not as often because I have a better sense of what I’m buying. This feels natural, it feels good, most importantly it feels right.
I wish you all the best of luck.
Helen Corbin
Tuesday 30th of August 2016
Kraft has made their mac n’ cheese healthier but yours is definitely totally healthy!!!!!!!!!!!