A bowl of dairy-free comfort: vegan macaroni and cheese.
This vegan macaroni and cheese has been a long time coming: I LOVE MAC AND CHEESE. I adore it. I love the creaminess, the noodles, the different ways you can spruce it up. I love the comforting feeling of eating it with a spoon and scraping up all the sauce (despite me putting forks in the photo, I’m a spoon + bowl of mac & cheese kinda gal). It’s usually my most popular dish when I have people over because I love mixing up the add-ins. Sometimes I add some honey mustard and avocado, or a little cinnamon and curry, or even some green peas. You do whatever you want with it, but I recommend keeping the smoky chipotle pepper powder that gives a little kick to the creamy flavour nutritional yeast adds to thickened almond milk.
JSA has been a little quiet lately: a combination of being busy at work, being too hot to want to cook anything, and being occupied with family has kept me from keeping up with the blog. I’ll keep the posts coming at least once a week, but in the meantime, please bear with me while I get my life in order. Some of you follow me on Twitter, Facebook, and Instagram, and you get different snippets of my life that I don’t necessarily share on my blog.
My Twitter is more for candid thoughts that I feel like sharing (e.g. like how I find Paul Rudd and Mark Ruffalo quite attractive), my Instagram is more about what I eat on a daily basis accompanied by occasional photos of Toronto, or a photo of myself here and there. Facebook is often where I share different tips, I ask questions, or hold discussions that often spark a lot of dialogue.
Speaking of which, I thought it’d be important to highlight my approach to any sort of discussion that happens here on JSA. Because of my academic background and I guess the way I approach life in general, I am very open to critique. My philosophy is that if I’m doing something wrong, the only way I can fix it is if someone tells me. I don’t take it personally (well I try not to). I don’t get offended unless they’re personal attacks like my hair is stupid or I make dumb faces or something. Then I just wonder what bug crawled up that person’s butt to make them want someone else to feel miserable.
But if there is dialogue about feminism, veganism, food sustainability and ethics, or other themes that happen to come up on JSA I love to hear about all sides, no matter what stance I hold.Â A friend of mine who recently was a part of a somewhat heated discussion on my Facebook page recently said this to me (quoting someone else):
“There is no harm in hearing an idea that is contrary to what you believe, if it is true, then you have shed a falsehood from your beliefs, if it is false, you have gained evidence to support yourself.”
So please, I implore you to participate in the discussion, even if you disagree with what I say. I love to hear all sides, and who knows, maybe I’ll learn something.
- 2 tbsp vegan butter
- 1 medium sweet onion, finely chopped
- 1 tbsp flour + 1 tsp
- 1 tsp garlic powder
- ¼ tsp chipotle pepper
- ½ tsp sea salt (to taste, you may need to up it to 1 tsp)
- ½ cup nutritional yeast
- 1 cup unsweetened almond milk (or other milk alternative)
- 2.5 cups macaroni elbows
- Melt butter in a small pot over medium heat. Add chopped onion and cook until translucent. Add in flour, garlic powder, and chipotle pepper and stir until butter is absorbed into the flour. Add ⅓ cup of milk and stir until incorporated. Add the remaining milk and stirring occasionally until completely incorporated and thickened (about 5 minutes).
- Meanwhile, cook macaroni elbows in a pot of water at a rolling boil until cooked to preference (al dente or otherwise). Strain and rinse under lukewarm water to get rid of the starch. Transfer back to pot and set aside.
- Stir in the nutritional yeast and salt to the sauce, tasting and adjusting as necessary. For more thick and cheesy flavour, add an extra tbsp or two of nutritional yeast. Pour over cooked macaroni elbows, stir and serve immediately!