I have been making vegan mac and cheese for years now and I’ve tried dozens of recipes of all sorts and made any number of variations on these recipes but this recipe was the one to blow me away. I was not alone either as everyone else that tried this batch agreed it was the best I’ve done so far. I don’t think I need to change a thing. Finally!
This recipe specifies Gluten Free pasta because that’s what I make, however, this sauce will work over any type or shape of pasta.
Ingredients (all vegan and organic if possible)
1 1/2 cups of plain soy milk
1 cup of vegetable broth
1/3 cup of gluten free soy sauce
1 1/2 cup of nutritional yeast
1 tablespoon smoked Spanish paprika
1 tablespoon turmeric
1 tablespoon garlic powder
1/2 tablespoon sea salt
1/2 tablespoon Kosher salt
1/4 of a block of firm or extra firm tofu
1/2 cup of Canola oil
1/2 cup extra virgin olive oil
3 tablespoons of good Dijon mustard (I used Grey Poupon)
1 to 2 lbs of cooked Gluten Free pasta (I quite like the Field Day Organic Brown Rice Fusilli)
Combine the first 10 ingredients that makes up the “cheese” sauce in a food processor and pulse to mix and then just turn it on to blend and leave it running. Slowly add the 1/2 cup Canola oil in a stream to the running processor and when its all added then slowly add the 1/2 cup extra virgin olive oil in a stream to the sauce. Let the processor run another minute or 2. Stop and then add the 3 tablespoons of Dijon mustard, blend in the processor another minute or 2. Stop and scrape the sides and mix to ensures everything is blended in and run the processor for another minute. Stop and taste. Adjust if necessary.
Pour the sauce from the food processor into a saucepan on the stove top on Medium heat. Constantly stir the sauce over Medium heat or it will easily scorch and burn if left unattended. Stir the sauce until its almost bubbling and turn to Low heat and continue stirring another 3 to 5 minutes or until the sauce has thickened slightly. Turn off heat and then pour about half of the sauce over a pot of cooked gluten free pasta and stir to coat. If it needs a little more, add a little more and stir. I typically have some left over and this will keep in a sealed container in the fridge for a quick meal in the next week or 2.