Creamy Gluten-Free Vegan Mac and Cheese
Author: Anne Papina
Recipe type: Main
Cuisine: American
Serves: 4
- 2½ cups brown rice elbow macaroni
- ⅓ cup Earth Balance margarine
- ¼ cup gluten free all purpose flour
- 1 tbsp red miso
- 1 tbsp tahini
- 1 tbsp tomato paste
- 3 tbsp tamari
- 1 tbsp lemon juice
- ¼ tsp onion powder
- ⅛ tsp garlic powder
- 1¼ cups unsweetened almond milk
- ⅓ cup nutritional yeast
- salt & white pepper to taste
- ½ cup gluten free Italian bread crumbs
- Preheat oven to 400F.
- Cook the pasta according to the package directions, drain and set aside.
- While the pasta is cooking, start the sauce.
- Melt the margarine in a saucepan over medium-low heat. Stir in the flour until dissolved, making a roux.
- Stir in the miso, tahini, tamari, tomato paste, lemon juice, onion powder, and garlic powder. The mixture will be thick.
- Whisk in the almond milk, along with the nutritional yeast, salt and pepper. Continue cooking until thickened.
- Stir in the drained pasta. At this point you can serve the pasta as is or continue on to bake.
- Spread the pasta mixture into a greased baking dish.
- Sprinkle the bread crumbs on top, and bake for about 20 minutes until golden brown.
Recipe by Webicurean at http://blog.webicurean.com/2013/06/09/creamy-gluten-free-vegan-mac-and-cheese-sundaysupper/
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