Ultimate Low Fat Baked Vegan Mac & Cheeze

  • COOK
    30 Mins
  • PREP
    5 Mins
  • TOTAL
    35 Mins

Bubbling and hot baked, low fat vegan mac and cheeze. A revolutionary recipe that cooks the raw macaroni in with the sauce and water. As the macaroni cooks it releases the starch from the pasta to create an almost gooey texture to the vegan cheeze.

It comes out of the microwave bubbling and hot. After it's cooled it congeals and it all sticks together just like real mac and cheese.

Before you ask, I don't recommend cooking this in the oven instead. I tried it and you don't get the same results.

Original Release Date: August 8, 2012

Nutritional Facts
Servings 6Serving Size About 3/4 Cup




Calories236
Fat6g
Carbohydrates36.5g
Protein7.75
Fiber3.50g
Sugar4.50g
Sodium461mg





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Ingredients


  • 1/2 Cup Nutritional Yeast
  • 1 Tablespoons Extra Virgin Olive Oil
  • 1 1/2 Cups Plain Rice Milk
  • 2 Tablespoons All Purpose Flour
  • 1 Tablespoon Organic Corn Starch
  • 1 Teaspoon Paprika
  • 1/2 Teaspoon Onion Powder
  • 2 Tablespoons Prepared Yellow Mustard
  • 1 Teaspoon Salt
  • 1/8 Teaspoon Ground Coriander
  • 1/4 Cup Slivered Almonds


  • 2 Cups Water
  • 1 3/4 Cups Enriched Macaroni Pasta, UNCOOKED.


Directions


In a blender or hand blender with a cup place the nutritional yeast, olive oil, rice milk, flour, cornstarch, paprika, onion powder, mustard, salt, coriander and slivered almonds and blend together until smooth and almonds are completely pulverized. I've found that a hand blender works best for this but a standing blender with sharp enough blades will do. Place this into a 2 Quart glass microwaveable dish that has a lid.

Now place the uncooked macaroni noodles and water in the same dish and stir together. We are going to cook this in 3, 10 minute intervals, 30 minutes all together. Place the dish in the microwave with the lid completely on and cook 10 minutes. I like to set my microwave for 10 minutes each time so I know to take it out and stir it.

So after the first 10 minutes take it out, take the lid off and stir it, making sure to un-clump the noodles if they are clumped together. Scrape the pasta away from the sides as well. Now place the lid back on but this time make sure you leave a half inch crack. The second 10 minutes needs a crack so heat can escape. If you don't, it could explode sauce. I learned this the hard way during testing.

After the second round is done take out and again stir for the last time, place the lid back on completely. If you are going to garnish the mac and cheese with tomatoes on top or parsley, this is the time to do it. Now place it back in the microwave and cook for a final 10 minutes.

Take out and check to see if the pasta is al dente or to your liking. If it needs cooking longer place it back in the microwave for a few more minutes. Let set uncovered for 5 to 10 minutes before eating.

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Original Food Photography & Original Recipe Text Copyright 2007-2014 Josh Latham. All Rights Reserved. Permission granted to reproduce for personal and educational use only. Commercial copying, hiring, lending is prohibited.