Mac & cheez
AuthorZjefCategoryMain dishDifficultyBeginnerHow do you make mac and 'cheese' without cheese? Very simple: with nooch! Nooch is also called nutritional yeast because these yeast flakes contains lots of protein, fiber and vitamin B. An interesting product, but you usually use them in small quantities as a seasoning. The yeast in nutritional yeast flakes is deactivated. So it will no longer ferment like bread or beer yeast, but it does add a deliciously cheesy taste to dishes like these. The basis is a healthy sauce, made with onion, carrot and unsweetened soy milk that we blend until creamy. The nutritional yeast flakes and blonde miso paste provide the rich umami flavour. And with some smoked paprika powder, you can take this to another level.
This is the kind of simple and tasty comfort food that you would hardly believe is healthy too. Traditional cheese sauce often contains a lot of unhealthy fats and hardly any fiber, which can easily upset your stomach. This version contains hardly any fat and is rich in protein and fiber. Supplemented with whole wheat macaroni, this becomes comfort food that will make you feel great, both during and after dinner. Make sure to try it out yourself and feel free to experiment with different toppings. We sometimes make it ourselves with vegan bacon pieces from Vivera or with fresh garden herbs like parsley, chives or spring onions. A finely chopped tomato can also be a nice addition: the juicy and slightly acidic taste contrasts well with the creaminess of the cheese sauce. If you discover any other good combos, make sure to let us know in the comments below!
Ingredients
Directions
Cut the carrot and half of the onion into pieces. These will be blended later on, so you don't really have to cut it finely at this point. Sautée them in a deep pan over medium heat along with the finely pressed garlic.
When the onion is translucent, add the unsweetened soy milk. Let it simmer for a few more minutes on a low heat with the lid on the pan until the carrot is soft.
Meanwhile, chop the other half of the onion.
When the carrot is soft, transfer it to the blender and add the miso paste, the nooch (nutritional yeast) and the starch. Blend until creamy.
Boil the whole wheat macaroni in plenty of water: this type of pasta is usually ready after 7 or 8 minutes.
Meanwhile, sautée the other half of the onion in the same pan as before. At this point, you could also add vegan bacon pieces and let them bake for a few minutes.
Add the contents of the blender to the pan and let it simmer for a few minutes while stirring so that the starch can bind the sauce. This will give you a thick and creamy sauce. Is the sauce still too runny? Then let it simmer for another few minutes without the lid. Is the sauce too thick? Then add some cooking water from the pasta or some more unsweetened soy milk.
Drain the macaroni and stir it through the sauce. This is the moment to season to taste.
Finish with toppings of your choice: for example some fresh garden herbs like parsley, chives or spring onions, a finely chopped tomato, freshly ground black pepper, chili flakes ...
Enjoy!
Ingredients
Directions
Cut the carrot and half of the onion into pieces. These will be blended later on, so you don't really have to cut it finely at this point. Sautée them in a deep pan over medium heat along with the finely pressed garlic.
When the onion is translucent, add the unsweetened soy milk. Let it simmer for a few more minutes on a low heat with the lid on the pan until the carrot is soft.
Meanwhile, chop the other half of the onion.
When the carrot is soft, transfer it to the blender and add the miso paste, the nooch (nutritional yeast) and the starch. Blend until creamy.
Boil the whole wheat macaroni in plenty of water: this type of pasta is usually ready after 7 or 8 minutes.
Meanwhile, sautée the other half of the onion in the same pan as before. At this point, you could also add vegan bacon pieces and let them bake for a few minutes.
Add the contents of the blender to the pan and let it simmer for a few minutes while stirring so that the starch can bind the sauce. This will give you a thick and creamy sauce. Is the sauce still too runny? Then let it simmer for another few minutes without the lid. Is the sauce too thick? Then add some cooking water from the pasta or some more unsweetened soy milk.
Drain the macaroni and stir it through the sauce. This is the moment to season to taste.
Finish with toppings of your choice: for example some fresh garden herbs like parsley, chives or spring onions, a finely chopped tomato, freshly ground black pepper, chili flakes ...
Enjoy!