Wednesday, March 16, 2011

Vegan Macaroni and "cheese"

Olivia is lactose intolerant so I'm constantly trying to figure out yummy cheese alternatives. She said this recipe wasn't the best but she really liked it...I don't know, I guess that is 7 year old logic.

A pkg of penne or elbow pasta


1 tablespoon of miso
2 or 3 tablespoons Tahini
1/4-1/2 cup of nutritional yeast (you can get it at most grocery stores)
2 Tablespooons of sunflower oil
1/4 cup of water
2 cloves of garlic
1/2 teaspoon of tumeric

Add all the sauce ingredients together in a food processor or blender.
Blend until smooth. You may taste for saltiness and add more miso or soy sauce if it needs to be saltier.

Combine cooked pasta and sauce in a casserole dish, sprinkle with bread crumbs and bake at 350 degrees for about 15 minutes.


Anita said...

I love how you created another category "experimental". Looks like a good macaroni, i'd like to try it.

What did you think about it, did you miss the cheese?

cara said...

I missed the cheese, but Olivia didn't.

Try it out, nutritional yeast has a yummy flavour, sort of nutty.