Ingredients
- 360g (1 1/2 cup) Cold Water
- 47g (2 tbsp 1 tsp) Soy Milk Powder
- 10g (1½ tsp) Tapioca Starch
- 30g (½ cup) Nutritional Yeast Flakes
- 10g (2 tsp) Salt
- 1.5g (½ tsp) Garlic Powder
- 1.5g (½ tsp) Onion Powder
- 2g (½ tsp) White Pepper
- 1.5g (¾ tsp) Lactic Acid
- 125g (4oz) Melted Coconut Oil
- 225g (1¾ cup) Vegan Pasta (dried)
- 4000g (1 gallon) Water (for pasta)
Equipment
- Small Saucepan
- Silicone Spatula
- Whisk
- Large Saucepan
Timing
Active Time: 10 Minutes
Total Time: 45 Minutes
Yield
1lb or 2 Portions
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Prepare Pasta
In a large sauce pot, place 1 gallon of water for boiling. Salt the water to your liking. Cook pasta until al dente, about 9 minutes. Strain and set aside.
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Prepare Sauce
Pour cold water into a cold sauce pan then add the soy milk powder, tapioca starch, salt, nutritional yeast flakes, garlic powder, onion powder, and lactic acid into the water. Whisk until combined.
Once combined add in the melted coconut oil. Place the pan over medium heat.
Using a silicone whisk or spatula, stir the mixture constantly as you cook on medium heat. The cheese will thicken within minutes.
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Combine and Broil
Pour the cheese mixture over the pasta and mix well.
Place in a cast iron pan or a serving vessel of your liking. Enjoy immediately or broil to produce a golden crust.
Top with vegan bread crumbs, crackers, or in our case crispy shallots. Serve immediately.
Based on 2 Review(s)
13 Comments.
What do you suggest in place of coconut oil?
We haven’t tested our recipes with any other oils so can’t advise on this unfortunately. You’re welcome to try it, the oil should be neutral in flavor.
Could you recommend a dairy free substitution for the soy milk powder?
We’re currently looking into adding a few alternative milk powders to our product line since we’re getting quite a few inquiries about it. Stay tuned!
[…] Link: Rich & Hearty Vegan Mac & Cheese Your Personal Soy Milk […]
Could I use 1-1/2 c oat milk rather than the water & soy milk powder?
This recipe will not work with any store bought nut milks as those pretty much all contain additional ingredients that will interfere with the recipe.
Can you explain why? That seems really odd.
The additives in a commercial nut milk will interact with the ingredients in the cheese recipe in unexpected ways. Many ingredients are reactive with each other and if you toss a random one into the mix the recipe will be changed.
I have whole milk power and a non- fat milk powder, will it work with either of those?
Whole would be better.
Can I just use shelf stable Soy milk, without any additives? The one that can be used to make Yogurt.
I have your lactic acid, so I am experimenting.
Thank you in advance!
Yes, this should work just fine, good luck!