I’m a starch queen, a comfort food junky. So I’m forever on the prowl for the perfect mac and cheese. While I’ve discovered tasty, hearty recipes, including one for Vegan Red Thai Mac n’ Cheese (mmmm), I’ve yet to find one that captures the decadent creaminess I crave.
After reading The Kitchn‘s 3 Insider Tips for Killer Vegan Mac and Cheese — all of which I incorporated! — I was surprised to see coconut milk as one of the secret ingredients. While I knew it would provide the correct consistency, I thought the sweetness would overpower. But I learned that when you boil coconut milk as well as add my secret ingredient of sage — along with the mild cheesiness of nutritional yeast, zesty tang of mustard and the nutty earthiness of turmeric (along with imparting a golden hue) — all you get is a savory, sumptuous delicacy.
So are you ready for the creamiest, dreamiest vegan mac and cheese you’ve ever tasted?? Buckle up and prepare yourself for comfort food nirvana.
8 ounces elbow macaroni
1/2 of 14 ounce can coconut milk (I use Trader Joe’s light coconut milk for less fat)
1/3 cup Daiya cheddar vegan cheese
2 tablespoons nutritional yeast flakes
1/2 teaspoon Dijon mustard
1/2 teaspoon sage, dried and ground
1/8 teaspoon turmeric, dried
Salt and pepper to taste (use white pepper if you don’t want black flecks)
1. Cook pasta.
2. Meanwhile, in a large frying pan, heat coconut milk on high until bubbling. Lower heat to low.
3. Add Daiya cheddar, nutritional yeast, mustard, sage and turmeric.
4. Stir continuously until cheese thoroughly melted, and a thick creamy sauce, for about 8 minutes.
5. Season with salt and pepper. If too thick, add splash more coconut milk.
6. Drain pasta. Add pasta to sauce heating on stove. Stir thoroughly.
Serves 2-3 | Bon appetit!