I have been interested in making a vegan version of macaroni and cheese, and finally, last week I made one! I used the Cheezy Sauce recipe from Veganomicon, and shared the results with Carrie and my new roommate, Tara. We all absolutely lovvvvvvvvedddddd this recipe! The spices and nutritional yeast provided the perfect taste combination for a substitute to real cheese. Since the recipe turned out so well I plan to try making the Macaroni and Cheeze recipe from FatFree Vegan Kitchen in the coming weeks...I'll keep you posted. But until enjoy this recipe and definitely try it out and share it with some friends!
2 cups vegetable broth or water (I used water)
1/4 cup all-purpose flour
1 tablespoon olive oil
3 cloves garlic, minced
Pinch of dried thyme (crumbled in your fingers)
1/4 teaspoon salt
Several pinches of freshly ground pepper
1/8 teaspoon turmeric
3/4 cup nutritional yeast flakes
1 tablespoon fresh lemon juice
1 teaspoon prepared yellow mustard
Combine the broth or water and flour in a measuring cup and whisk with a fork until dissolved (a couple of lumps are okay)
Preheat a small saucepan over medium-low heat. Place the oil and garlic in the pan and gently cook for about 2 minutes, stirring often and being careful not to burn the garlic.
Add the thyme, salt, and pepper, and cook for about 15 seconds. Add the broth, turmeric, and nutritional yeast, and raise the heat to medium. Use a whisk to stir constantly. The mixture should start bubbling and thickening in about 3 minutes; if it doesn't, turn the heat a bit higher.
Once the mixture is bubbling and thickening, stir and cook for about 2 more minutes. Add the lemon juice and mustard. The mixture should resemble a thick, melty cheese. Taste for salt, turn off the heat, and cover the pan to keep it warm until ready to use. The top might thicken a bit while it sits, but you can just stir it and it will be fine. Serve warm
Note: I used whole wheat penne from Trader Joe's, but it might be more authentic to use macaroni! Enjoy!