![]() ![]() Low quality coconut milk will not have the proper fat content or taste. If you do use coconut milk, use the canned stuff and check the ingredients to make sure the main ingredient is coconut or organic coconut and not something iffy like coconut extract or coconut milk (read: “watered down”). Prepare a large baking sheet by lining with aluminum foil and coating with a little olive oil or nonstick cooking spray. Strain it through a nut milk bag and there you have it, oat cream ready to go in under 5 minutes. Set a medium pot of salted water to boil. I make my oat cream for the recipe by blending 1/4 cup of oats with 1 cup of water and 2 Tablespoons of vegetable oil. Oat cream is the way to go, by a long way! I like coconut, but I feel like it doesn’t belong in mac and cheese. I tried using coconut milk, and to be honest it wasn’t bad, but I could definitely taste the coconut. ![]() That’s why I created this baked vegan mac and cheese no nuts recipe. While many vegan recipes use cashew cream (made by blending raw cashews with water until liquid), I know there are folks out there with allergies, sensitivities, etc. I think any kind of breadcrumbs will do fine but for bigger crisps you gotta go for the panko. The breadcrumbs I used are the Kikkoman Panko bread crumbs. To make the crispy breadcrumb crust on the top of our baked vegan pasta extraordinaire, we used breadcrumbs mixed with a small amount of vegan butter. If you’re not a vegan, give this recipe a try anyway and tell me what you think in the comment section below.I used this Daiya vegan cheddar cheese to make baked vegan mac and cheese. I bought mine from the Vitamin Shoppe in the super foods isle. It’s flavorful, and it seems to thicken up the sauce, which is a plus for me! Nutritional yeast can be hard to find, It’s usually not at regular grocery stores. I also use nutritional yeast in the easy vegan mac and cheese. I actually like those three ingredients so I use them in mine. The cashews add a nice creamy texture to the cheese sauce, so does the potatoes. Most of the vegan mac & cheese use cashews, potato, and carrots. Me being the person I am, I had to play around with some ingredients, and learn how to flavor it up… soul food style of course! INGREDIENTS 500g Cavatappi pasta (curls) or your favourite pasta 5 Tbsp vegan butter 5 Tbsp flour 2 cups unsweetened coconut milk (from a carton, not canned). I found that a lot of recipes were very bland. Some of them were ” cool”, and others were a ” oh hells to the naw”. When I first started doing my “vegan recipe research” I played around with several vegan mac & cheese recipes that I found online. We are not vegans, but we’ve been toss in some ” vegan meals” into our rotation, and this mac & cheese is one of our favorites. Don’t knock it until you try it! I kid you not, my family and I LOVE this recipe. I agreed, so in addition to all of my traditional soul food recipes, I will start uploading vegan soul food as well- Starting off with some soulful mac & cheese!Īlright, so if you’re a non vegan, you’re probably sitting there with your lips poked out wondering “WHY, THOUGH?!”. I mean, I literally have over 5 macaroni and cheese recipes posted, and I’m far from done! This time around I come to you with a super creamy, cheesy, macaroni and cheese recipe- But get this… IT’S VEGAN! No seriously! I’ve had several readers contact me, and request that I start uploading vegan soul food recipes. I guess you can officially call me the macaroni & cheese queen. Made with a easy creamy homemade non diary cheese sauce. ![]() ![]() Southern, soul food style baked vegan macaroni & cheese. ![]()
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