Vegan Mac and Cheese……

In our effort to eat healthier, we had to find a mac and cheese recipe because it is Hailee’s favorite comfort food.  We have been trying to cut out sugar and dairy.  I have to say we all feel better and Hailee and Mike both have lost a lot of weight.  Hailee who is very picky has been so good at trying new things and being open about it.  I think the fact that she feels so much better has opened her mind at trying new things to eat.  Instead of cheese this mac and cheese has nutritional yeast which has a cheesy taste.  I found this at my new favorite vegan blog Oh She Glows.  Oh She Glows used different spices.  It isn’t Mac and Cheese to us without the nutmeg and cayenne pepper.  This is also a lot easier to make than regular mac and cheese, which I love.

Vegan Mac and Cheese
¾ cup + 2 tablespoons unsweetened, unflavored almond milk
5 tablespoons nutritional yeast
4 tablespoons Earth Balance or other non-dairy buttery spread
1 tablespoons all-purpose or white whole wheat flour
¼ - ½ teaspoon kosher salt +ground pepper
½ teaspoon nutmeg
1/8 teaspoon cayenne pepper
½ box elbow noodles
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In a skillet or pot, melt the Earth Balance over medium heat.
In a medium sized bowl, whisk together the flour and milk until all clumps are gone.
Add milk & flour mixture and nutritional yeast to pot and whisk well.
Add salt, pepper, nutmeg and cayenne and whisk frequently until the sauce thickens up, for about 5 minutes. If it’s still too thin you can add more flour to achieve the thickness you desire.
To reheat: reheat in the microwave or on the stove top (add a splash of milk if it’s too thick) and whisk well. Store in an airtight container for up to 5 days.

This is a keeper it was so good, I have made it numerous times already.  Have a great day,

Denise