Chris B.
Today, I’m going to be preparing a vegan macaroni and cheese dish. Using a casserole dish that is both stovetop and oven safe, I’m going to start by melting the 1/2 cup of dairy free margarine over medium-low heat. Then, I’ll mix in a 1/2 cup flour and 1 teaspoon salt. Next, I’ll add 3 cups of unsweetened soy-milk and whisk vigorously til combined.
Stirring occasionally, I’m going to simmer the mixture until thickened. It’s the type of thing where you feel like it’s not getting any thicker and then all of a sudden it’s thick. Once it’s clinging to the whisk, we’ll turn off the heat and add 2 1/2 cups shredded non-dairy cheese.
Then, we’ll add our lightly cooked or al dente macaroni. Basically, I cooked it for half the recommended time. I’ll stir that in, and I’ll top that off with the crispy fried onions. Or, you can use bread crumbs or crushed up potato chips.
Now, I’m going to bake this at 350 degrees for 40 minutes. 30 minutes covered and the last ten minutes uncovered. Let it cool for 5 minutes, and then dish it out.
Really looks delicious, tasty to eat. One school friend was not allowed dairy products but it never bothered me.
This looks amazing! I have tried a few different vegan mac ‘n’ cheese recipes, but none suggest the touch of putting fried onions on top, which I imagine makes it even more delicious. I am going to try this some time.
It looks delicious, thanks for sharing
I’m not a vegetarian but the food works right for us all.
Looks delicious, I never add meat to my mac & cheese. The photo looks appealing as does the video.
My daughter is allergic to milk, so that’s the primary reason we utilize vegan based recipe ideas.