I love to adapt the most popular dishes and find their vegan version. One of my missions in the kitchen is to achieve, with simple and well-known ingredients, the aromas and flavors that, in addition to filling the belly, make the heart happy. That’s why, to the classic macaroni and cheese or mac’n’cheese American, a version without cheese, which in addition to being delicious, is lighter and healthier than the original.
The original recipe calls for cheddar cheese, butter, milk, flour, mustard and seasonings to taste. To cook these mac and no-cheese, we are going to use and prepare a cheese sauce based potatoes and carrot. If you know the same? No, but it resembles and maintains the essence. When cold it solidifies, and in this state, it works as a spread on toast, sandwiches or sandwiches. So that it has elasticity again, by heating it for a few minutes in the pan, it is ready to accompany some nachos or fill some quesadillas and potatoes.
How to make a cheese-type sauce without cheese? The salty, dairy-like umamai flavor is thanks in part to the nutritional yeast flakes, which don’t taste the same as brewer’s yeast. This is important so as not to confuse the ingredients.
Take, wash and peel potatoes and carrots. Cut into large cubes and cook in a pot with water and salt until tender over medium-low heat.
Remove from heat and reserve. Pour the cooked vegetables still hot, the water, the spices, the nutritional yeast, the lemon juice and zest, and the olive oil into the food processor, blender or food processor. Shred until you get one sauce in orange tone, fine and homogeneous. If it is too thick, thin with more water.
Meanwhile, cook the pasta according to the package instructions. Once ready, drain and reserve.
In a bowl, pour the sauce and add the cooked pasta and peas (optional). Stir with a wooden spoon to to integrate and serve immediately with a pinch more paprika and ground black pepper.
Now, if you are looking for the American-style crispy finish. Place the macaroni in a baking dish and generously spread the vegetable mozzarella cheese with a few tablespoons of breadcrumbs on the surface. Bake at 180ºC for 15 to 20 minutes until browned and gratin.
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With what to accompany the macaroni and non-cheese
This version of non-cheese macaroni It is much lighter than the original and is a good option for a dish to take to work or cook for many people. For a full menu with an American flavor, a slice of American Pie or a banana split for sweet hour with guests, toasting with a glass of lemonade, beer or wine in hand.
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