Are you craving that comforting, cheesy goodness of mac and cheese but want a plant-based option? Look no further! This Daiya mac and cheese recipe delivers all the creamy, dreamy deliciousness you love, without any dairy! It's a quick, easy, and healthy meal perfect for a weeknight dinner or a satisfying weekend lunch. This homemade recipe is surprisingly simple, making it ideal for both beginner cooks and seasoned chefs looking for a delicious, vegan twist on a classic comfort food. Get ready to experience the best of both worlds – flavor and healthy eating!
Ingredients:
- 1 pound elbow macaroni
- 1 tablespoon olive oil
- 1/2 cup nutritional yeast
- 1/4 cup cornstarch
- 2 cups unsweetened plant-based milk (almond, soy, or cashew work well)
- 1 cup Daiya cheddar shreds
- 1 teaspoon onion powder
- 1 teaspoon garlic powder
- 1/2 teaspoon smoked paprika
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper
Instructions:
- Cook the pasta: Boil the macaroni according to package directions until al dente. Drain and set aside.
- Make the cheese sauce: In a medium saucepan, heat the olive oil over medium heat. Whisk in the nutritional yeast and cornstarch until smooth. Gradually whisk in the plant-based milk until the mixture is smooth and free of lumps.
- Simmer and thicken: Bring the mixture to a simmer, stirring constantly, until it thickens to a creamy consistency. This should take about 3-5 minutes. Reduce heat to low.
- Add flavor and Daiya: Stir in the Daiya cheddar shreds, onion powder, garlic powder, smoked paprika, salt, and pepper. Cook until the Daiya is melted and the sauce is smooth and creamy, stirring occasionally. This usually takes around 2-3 minutes. Be careful not to overheat, as this can cause the sauce to become grainy.
- Combine and serve: Add the cooked macaroni to the cheese sauce and stir gently to coat. Serve immediately and enjoy your delicious, vegan mac and cheese!
Tips for the Best Daiya Mac and Cheese:
- Don't overcook the pasta: Slightly undercooked pasta will finish cooking perfectly in the cheese sauce.
- Use a whisk: A whisk helps to prevent lumps from forming in the cheese sauce.
- Low and slow: Simmering the sauce on low heat prevents burning and ensures a smooth, creamy consistency.
- Adjust seasonings: Feel free to adjust the seasonings to your liking. Add a pinch of cayenne pepper for a little heat, or some dried herbs like thyme or oregano for extra depth of flavor.
Variations:
- Add vegetables: Roasted broccoli, cauliflower, or peas would be delicious additions to this mac and cheese.
- Spice it up: Add a pinch of cayenne pepper or some chopped jalapeños for a spicy kick.
- Different cheeses: Experiment with different Daiya cheese shreds, such as their mozzarella or pepper jack varieties.
- Make it a casserole: Pour the mac and cheese into a greased baking dish and bake at 375°F (190°C) for 20 minutes, until bubbly and golden brown.
Nutritional Information (per serving, approximate):
This will vary depending on the specific ingredients used. For a general idea, one serving likely contains around 300-350 calories, with moderate amounts of carbohydrates, protein, and fat. Nutritional yeast is a good source of B vitamins. Remember to consult a nutrition calculator for precise values based on your specific ingredients and serving size. This is a delicious and relatively healthy option for a vegan mac and cheese. Enjoy!