Active Time: 10 Minutes
Total Time: 45 Minutes
1lb or 2 Portions
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.
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.
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.
October 24, 2019 6:22 pm
What do you suggest in place of coconut oil?
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.
November 5, 2019 2:12 pm
Could you recommend a dairy free substitution for the soy milk powder?
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!
November 12, 2019 11:54 am
[…] Link: Rich & Hearty Vegan Mac & Cheese Your Personal Soy Milk […]
January 15, 2020 3:13 pm
Could I use 1-1/2 c oat milk rather than the water & soy milk powder?
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.
June 30, 2020 10:46 am
Can you explain why? That seems really odd.
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.
November 1, 2020 1:52 pm
I have whole milk power and a non- fat milk powder, will it work with either of those?
November 3, 2020 11:01 am
Whole would be better.
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!
November 1, 2021 10:18 am
Yes, this should work just fine, good luck!