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Rich & Hearty Vegan Mac & Cheese

October 22, 2019Cole Whitney
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BeginnerCoconut OilLactic AcidNutritional Yeast FlakesSoy Milk PowderTapioca StarchVegan
Comfort food this good should be criminal. This 100% plant-based mac and cheese is generously tossed with a rich, creamy cheese sauce that sticks to your ribs in all the right ways.

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

  • 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.

  • 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.

  • 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.

Summary
recipe image
Recipe Name
Rich & Hearty Vegan Mac & Cheese
Author Name
Modernist Pantry
Published On
2019-10-22
Preparation Time
0H10M
Total Time
0H45M
Average Rating
2.51star1star1stargraygray Based on 2 Review(s)

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Comments (13)

Caryn

October 24, 2019 6:22 pm

What do you suggest in place of coconut oil?

Janie Wang

October 25, 2019 9:34 am

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.

Roseanna

November 5, 2019 2:12 pm

Could you recommend a dairy free substitution for the soy milk powder?

Janie Wang

November 5, 2019 2:52 pm

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!

The Secret of Soy Milk Powder

November 12, 2019 11:54 am

[…] Link: Rich & Hearty Vegan Mac & Cheese Your Personal Soy Milk […]

SuAnn Stone

January 15, 2020 3:13 pm

Could I use 1-1/2 c oat milk rather than the water & soy milk powder?

Janie Wang

January 15, 2020 3:33 pm

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.

Marc Olivier

June 30, 2020 10:46 am

Can you explain why? That seems really odd.

Janie Wang

June 30, 2020 10:53 am

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.

Lin Moore

November 1, 2020 1:52 pm

I have whole milk power and a non- fat milk powder, will it work with either of those?

Janie Wang

November 3, 2020 11:01 am

Whole would be better.

Ingrid

October 30, 2021 6:14 am

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!

Cole Whitney

November 1, 2021 10:18 am

Yes, this should work just fine, good luck!

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