Hey friends! How are y’all today. Did you survive your Monday? I did, barely. I’m still a little under the weather. Yesterday evening I took Sydney on a walk, which helped a little. The rest of the evening was spent relaxing, though. I was going to call it a night early at 9pm, and then I was channel surfing and realized Hawaii Five-O was on.
Now, I am a fan of this show, but what made it special this week was that John Locke from Lost was starting as Joe Hoyt. I don’t know his real life name. I don’t care. All I know is that he is John Locke and I miss Lost! Let’s just say it made my night and I miraculously felt better to stay up an extra hour to watch. I couldn’t help myself!
Que flashbacks to Lost and Alias … ahhh. J.J. Abrams is a genius.
Now, today is the day that I’m finally getting around to posting my mac and cheese recipe, nutritional yeast style. So good. After writing the recipe and looking back at the photos, there is a STRONG likelihood I will be making this tonight. True love.
Gluten Free and Vegan Mac and Cheese
Prep time: 10 minutes
Cook time: Length of cooking the GF pasta of your choice
Ingredients (yields two servings):
3/4 tbsp corn starch
1 tbsp earth balance margarine
3/4c almond milk
2 tbsp nutritional yeast
1 tsp creole mustard
3-5 splashes of hot sauce
1 serving of brown rice spaghetti
Directions:
Boil you water and start cooking your pasta.
In a small sauce pan, heat the almond milk. Don’t heat it too much before the next step, otherwise some milk will evaporate.
Once the milk starts to boil, add in the margarine and corn starch, and stir it all together.
Next add in the nutritional yeast, creole mustard and as much hot sauce as your little heart desires (about 6 splashes for me). Once everything is mixed together, your cheese sauce should look nice, smooth and creamy.
Drain your pasta once it is done cooking, and then toss it in your cheese sauce, until all noodles are coated with the cheese sauce.
Slurp.
If you don’t live a vegan lifestyle, you can take things up a notch and add a veal hotdog.
Dare I say this is a grown-up, more mature mac and cheese?
Now are you ready for these nutritional stats? For a serving of this mac and cheese (minus the veal hotdog), Calories 205; Fat: 7.89g; Carbs: 27.75g; Protein 6.37g. You can use the recipe and make a single serving, however, it is too low in protein for my liking, so I like to serve it with, or on the side of, meat. That’s just me though :)
How do you feel about this GF and vegan mac and cheese? Are you interested in making it? Have you had another version of GF and/or vegan mac and cheese?
Tags: gluten-free and vegan mac and cheese, gluten-free mac and cheese, Nutritional Yeast, veal hotdog, vegan mac and cheese
I am LOVING the stats on this recipe! Sounds very intriguing. As soon as I get my hands on some of that nutritional yeast, I’m giving this a try!
I’m sensitive to wheat, so this is a great recipe idea for me! And I’m loving the hot dog you sliced up into it too :D
I wonder what this would be like with spaghetti squash in place of the GF noodles? I am overflowing in spaghetti squash right now and would love to find a dairy-free, grain-free mac and cheese recipe….I may have to try this ASAP!
Oh that sounds good!!! I bet it would taste amazing! Let me know how it turns out!