This is a simple pour-over-the-pasta “mac n cheese”. Three steps!
What have I done?! Is this Velveeta?
Love this. It is my own creation, based on combining lots of different recipes. The sauce is very thick and sticks nicely to the pasta. If you’d like, you can add a tablespoon of any kind of oil, (olive or canola would be my choice,) and some soy sauce if you prefer it saltier. But it doesn’t need either. The only reason I mention oil is because I’ve read a lot of vegan mac n cheese recipes, and some include it for a “cheesier” oily effect.
The secret? Instant mashed potatoes. (You could try a pureed white potato in place of the instant, but I haven’t tried that myself so I can’t vouch for the outcome. It could work.)
One variation I tried was the addition of one pureed sweet potato. This darkened the orange color and increased nutrition. It also added some sweetness that I enjoyed, but Nick found it to be too sweet. Oh well. My favorite aspect of this recipe is that you don’t need to dirty the blender or bake anything.
Ingredients: (serves 4)
- 4 servings pasta shells ( I like sea shells because they are pretty and cook quickly)
- 2 cups plain soymilk
- 1 cup vegetable broth
- 1-2 tbs earth balance
- 3/4 cup nutritional yeast
- 1/2 tsp lemon juice
- 3/4 teaspoon salt
- 1/2 teaspoon mustard powder
- 1/2 teaspoon freshly ground black pepper
- 1/4 teaspoon paprika
- 1/8 teaspoon garlic powder
- 1/8 teaspoon turmeric
- 1/4 cup flour
- Half of a 2 oz. packet plain instant mashed potatoes
1. Make the pasta while you concoct the sauce, drain it and make sure it is still hot when you combine it at the end.
2. In a small saucepan over medium-high heat, combine soymilk, vegetable broth, earth balance, nutritional yeast, lemon juice, salt, mustard powder, pepper, paprika, garlic powder, and turmeric. Bring to a simmer. Once sauce is bubbling, add flour and whisk until all lumps have dissolved. Then turn off the heat and dump in the instant mashed potatoes and STIR. Sauce will become quite thick. It will thicken more as it cools. (Start with half the packet of instant. If you want it to be thicker, you can add more, but a little goes a long way.)
3. Pour sauce over pasta in a big bowl, stir for a few minutes, let cool slightly so the mashed potato magic happens and serve warm.