It’s often a challenge for vegans and non-vegans to share a meal. In a restaurant, it’s easy ~ everyone orders their own dish. At home, finding something to please everyone in the family is another story! As a vegan living with two meat- and dairy-lovers, I come up against this issue often, so I created this delicious, creamy version of macaroni and “cheese” a couple of months ago. Had my family and friends not seen me eat some, they never would have known it wasn’t the real thing!
Vegan Macaroni and Cheese Recipe
1 12 ounce box of pasta (I prefer DeBoles Gluten-Free Corn Elbow Style)
1 TBSP Tofutti Sour Supreme or other non-dairy sour cream
3/4 c Mimicreme almond & cashew cream
1/2 TBSP Earth Balance buttery spread
3/4 c + 1/4 c Daiya shredded cheddar cheese
Salt and Pepper to taste
1. Bring a pot of water to boil and then add pasta. Cook to desired consistency.
2. In a medium saute pan, add the sour cream, almond & cashew cream, buttery spread and 3/4 cup of cheddar. Stir until well melted (the cheese will still look a bit stringy.)
3. Once the pasta is cooked, drain the water but do not rinse, and put it back in the pot. Pour the sauce over the top and combine well.
4. Add the remaining 1/4 c of cheddar and mix again, tasting to determine seasoning for salt and pepper.
5. Serve immediately.
**NOTE: If you cannot find the Mimicreme, you can use 3/4 unflavored almond milk, and an additional 1/2 TBSP of non-dairy sour cream and 1/2 TBSP Earth Balance or other non-dairy margarine instead.
About the Chef:
Yonni Wattenmaker is the creator and writer of The Trendy Vegan, a lifestyle blog for vegans (or those dabbling in a less animal-based diet) who love fabulous food and a great time! Yonni was inspired to cook, create and write after a diagnosis three years ago that determined she could no longer digest animal protein of any kind. Though reluctant at first, she has now embraced this lifestyle and wants to share her passion with others.
Many people become vegan or vegetarian in an effort to live a more eco-friendly lifestlye. According to Dr. David Brubaker, PhD, at Johns Hopkins University’s Center for a Livable Future, “The way that we breed animals for food is a threat to the planet. It pollutes our environment while consuming huge amounts of water, grain, petroleum, pesticides and drugs. The results are disastrous.” Much deforestation occurs because the land is being converted into beef cattle ranches. This recipe is therefore offered under eco-friendly tips. Try adding one more meat-free meal into your weekly routine and then maybe another!
You may also like to read 10 Eco-friendly Tips