Vegan Mac and Cheese
So I was in the mood for a vegan mac and cheese but vegan mac and cheese tends to have a lot of carbs and not a whole lot of fiber. I’m not trying to say carbs are bad, there’s nothing wrong with carbohydrates, they are the body’s main fuel source. Having too much of it though, can lead to some problems. So let’s make vegan mac and cheese with less carbs! If you like this recipe be sure to check out this one too! and this one!
Boiling the Pasta
First we are going to change the way we boil this pasta. To help release some of the starches right off the bat. I’m going to be making two servings of this mac and cheese. I start with four cups of water in a small saucepan. Then I add in a tablespoon of baking soda, about a tablespoon of salt, and bring this to a boil. Next add in the cup of macaroni, which is two servings. The first two minutes here are important, the baking soda is going to react and gas off causing a lot of foam so you are going to want to watch that. Take it off the heat if it starts to boil over. But you are also going to want to stir for those first two minutes.
Cheese Sauce
After five minutes the macaroni is done boiling. Strain it and rinse under cold water until the macaroni is cold and the water is running very clear. Then toss it into a container and now into the fridge for it to cool down for at least an hour (the longer the better). Now let’s make our cheese sauce. We need a food processor and a block of silken tofu. I add the whole sixteen ounce block to the food processor along with a half cup of nutritional yeast, a teaspoon of lactic acid, a pinch of salt, a squeeze of olive oil, then I chopped up two cloves of garlic and added those in. Now process.
Taste Test
You can taste it at this point to see if you have a nice cheesy base flavor, if not you can add a little more nutritional yeast or more acid. Now I add a bit of white pepper, mustard powder, and turmeric, then we are just going to pulse again for a moment. At this point the sauce is done. I grab our cold macaroni, add it to a bowl, then pour in most of the cheese sauce. Give it a stir then toss these into bowls, add a bit of black pepper, and smoked paprika. This looks awesome.
This is cold, low carb, high protein, mac and cheese. Regardless of it being cold it’s great. The sauce is perfectly light and creamy. The macaroni is really good as well. You could warm it up if you prefer that! This would totally satisfy a mac and cheese craving! You should give it a try! Watch the full video here!
These 2 Tricks Make The Best High Protein Vegan Mac and Cheese
Ingredients
- 4 cups water
- 1 tbsp baking soda
- 1 tbsp salt
- 1 cup macaroni
- 16 ounce block of silken tofu
- .5 cup nutritional yeast
- 1 tsp lactic acid
- pinch salt
- pinch olive oil
- 2 cloves garlic
- pinch white pepper
- pinch mustard powder
- pinch turmeric
- pinch black pepper
- pinch smoked paprika
Instructions
- Add water into saucepan, then baking soda, salt and bring it to a boil. Add in macaroni. Stir it around for 2 minutes.
- After 5 minutes they are done boiling. Strain the macaroni and rinse it under cold water until the water is running clear. Add it to a container and let it sit in the fridge for at last an hour.
- Add tofu to food processor, then nutritional yeast, lactic acid, salt, olive oil and chopped garlic. Process.
- Add in mustard powder, white pepper, and turmeric, then process again for a minute.
- Add macaroni to a bowl, add in cheese sauce and mix together. Add some to a bowl, top with black pepper and smoked paprika, enjoy!