Mac & cheese is definitely a crowd pleaser, and this vegan friendly version does not fall short! A common ingredient in vegan cheese sauce is nutritional yeast, which can be found in most bulk food stores. Fortified nutritional yeast is a great source of B Vitamins, a necessary supplement for vegan diets. Nutritional yeast is also considered a complete protein, containing all essential amino acids, which is crucial when balancing vegan protein sources. In addition to providing many of the same nutrients we get from animal sources, nutritional yeast is also very high in fiber! Look for more recipes using this magical meat alternative – I like to season veggies, top spaghetti, or sprinkle over popcorn for added flavour and nutrients.
Prep Time: ~ 5 min Cook Time: ~10 min Total Time: ~ 15 min
- 2 Tablespoons Coconut Oil
- 1/8 Cup Flour
- 1/2 Cup Unsweetened Almond Milk
- 1/4 Cup Nutritional Yeast (I use flaked)
- 1 Teaspoon Basil
- 1/2 Teaspoon Paprika
- 1/2 Teaspoon Himalayan Salt (to taste)
- 1/2 Teaspoon Pepper (to taste)
- 2 Heads Broccoli (~2 Cups)
- 2 Cups Shell Noodles
Step 1: Melt coconut oil in a small sauce pan/pot, on medium high heat, and whisk in flour. Reduce to medium low heat and stir in almond milk and nutritional yeast (be sure to reduce heat before adding almond milk, or contents may burn). Stir in basil, paprika, salt, and pepper, and let simmer on low.
Step 2: In a medium sized pot, bring 3 cups of water to a boil. Chop broccoli into small florets (I recommend peeling and chopping stems as well to cut down on waste) and let steam until soft. Remove florets from pot and use the remaining water to cook pasta noodles.
Step 3: Strain noodles and empty back into your pot. Add broccoli florets, and pour cheese sauce into pot, stirring until fully coated.
There you have it! A perfect alternative to your classic favourite – Mac & Cheese!