Vegan mac + no cheese recipe!

Jeez, talk about adult [vegan] comfort food! Okay, I don’t know if it’s the weather or what, but I’ve been craving this like CRAZY. I was trying to rack my brain to think of how I could concoct this vegan-ly, but also have it taste good. My initial thought was to just buy a shitload of vegan soy cheese. But that’s a pretty costly alternative. Or even if that’s not costly to you, it’s like, damn, you’re gonna need a whooole lotta cheese. Especially if you’re cooking for more than just yourself. And plus, how to make it creamy and saucey??! These questions plagued me. So alas, I perused the net to see what others have come up with, because surely I am not alone in craving this childhood favorite…I knew there’s gotta be some good vegan chefs out there that still reminisce about this dish [and have come up with an even better vegan version]! It’s as American as beer and hot dogs and of course, apple pie…there I said it.

Okay so this recipe sounded quite good in comparison to the few others that I read. It’s from a fellow bloggers site called “The PostPunkKitchen,” and can also be found by this link:

MACARONI HATES CHEESE

Here goes nuthin’:

Equipment:
medium pot, small pot, strainer, mixing spoon

Ingredients
1 box elbow macaroni
2 cloves garlic
half a fairly large sized onion
1 cup nutritional yeast
1 cup soymilk
2 tbsp. margarine
4 tbsp. tomato sauce
1 tsp wet mustard
2 pinch chopped basil
1 tsp salt
1/2 tsp pepper
oil

Directions
Throw the elbow macaroni into boiling water, following directions on the box. i like using quinoa noodles, for some extra health value. Dice the onion and garlic. Lightly cover the bottom of a small pot with oil and fry the diced onion and garlic at medium-low until onion is transparent. At this point, pour the nutritional yeast and soymilk into the pot. Add the rest of the ingredients, somewhat in the order listed above, while mixing the contents at low heat. Continue heating the sauce for a couple minutes, stirring every so often. The macaroni should be done, so strain it. Pour sauce over macaroni in a bowl. Enjoy!

Okay, also, here’s a suggestion for an additional ingredient that I picked up by reading some of the other recipes: CASHEWS. Blend some of those babies in either a blender or a food processor and add it to the faux-cheese sauce. It’s a great way to add texture and a little dimension to the already delicious sauce.

Ooo OOO! Here’s yet another tip to a heavenly vegan mac n’ cheese experience! DUDE. This one seals the deal. Put it in the oven and BAKE it!!! Preheat 350 degrees farenheit and bake it for as little or as long as you’d like. Depending on how cooked it already is, the suggested baking time is around 45 minutes. Trust me. Baking it is key…my coworker Jerry told me about this little secret gem of a tip. Let me just tell you, he knows his shiznit when it comes to mac n’ cheez okay?!!?