Kraft mac’n’cheese has been a staple Saturday lunch for us over the past several years. We always seem to be busy with something, and opening up that sweet little blue box makes a quick and satisfying lunch.
I decided to experiment in the kitchen a bit to attempt to make a vegan variety of our old staple. After perusing several recipes across many various blogs, I came up with the following:
Mix together the following in a blender:
- 3/4 cup nutritional yeast
- 1/2 sweet potato (about 1 cup), peeled and cooked (I peeled my sweet potato, wrapped in a damp paper towel and threw in the microwave for 4-5 minutes. After microwaving, I dumped it into the blender with the rest of ingredients and mixed it right up)
- 1 tsp garlic powder
- 1 can (drained and rinsed) white beans (I used Great Northern)
- 3 tablespoons stone ground mustard
- fresh ground black pepper to taste (I probably used about 1/8 tsp)
- 4 tablespoons margarine
- 1/4 c olive oil
- 1/4 cup water (adjust as necessary to get consistency right)
While making the sauce, put pasta of choice in boiling water. Once cooked through, pour sauce over hot pasta and serve!
I really liked this version of mac’n’cheese, but Joel wasn’t quite sold on it. I think the mustard flavor was too strong. Lucky for me, we have some leftovers for lunch tomorrow and extra sauce to go on cauliflower later this week!
