Healthy DELISH!

The truth is, I am actually a vegetable lover. There’s no reason in the world that I shouldn’t be a vegan or at least vegetarian. Don’t get me wrong, I’m not planning on going all-in-vegan any time in the foreseeable future. I can’t imagine saying no to a perfectly grilled steak or a slow cooked BBQ rib. But, I am loving adding many more vegan and vegetarian choices to every day life.

This is a dish to put your toes into the pool with. It’s easy to make and it’s actually fun to try your hand with some ingredients that are not in your typical arsenal, don’t you agree? It’s Mac and Cheese Vegan Style! Come on, who doesn’t love mac and cheese? I promise you’re going to like it…It actually is really delicious!

It’s “Good Good” Not “Good For”

I have to admit that making vegan Mac and Cheese is new to me. This recipe is what I came up with after reading many different vegan versions of Mac and Cheese. Believe me, there are a lot of them. I took what I thought would make sense and blended away for this final recipe. I tested it on my husband and we both agree, it’s really good. What I’m trying to say is that its very good period. Not “good for vegan Mac and Cheese”. Try it and let me know what you think!

Creamy With A Crispy Topping!

Whenever I make Mac and Cheese, the thing that takes it over the top, what makes everyone think it’s the greatest Mac and Cheese they’d ever eaten (and I’m not kidding, those are actual reviews) is the Crispy Garlic Topping. I probably shouldn’t sell myself short, but honestly, that’s what I think takes all my various versions of Mac & Cheese recipes over the top. This vegan style Mac and Cheese gets the same type of delicious treatment. This is a way to enjoy all the comforts of a nice plate of Mac and Cheese, without the heavy, cheesy feeling it comes with.

Time To Rein It In

I’m 10 months into blogging at Bitter Salty Sour Sweet and honestly, all the cooking and recipe testing has taken a toll on my already completely non-existent waistline. I also have a cholesterol test looming in front of me. My hat is off to all the amazing food bloggers and Instagram-ers that continue to put out amazing and decadent dishes, day after day. Even if I don’t actually eat it, just smelling the deliciousness adds pounds on me.

But here’s the thing, just like most people, I love good food. My goal is to follow a diet that includes a rainbow of colors and very weighted in vegetables, whole grains and high fiber foods. I intend to include all proteins and dairy, but rely mostly on the types of recipes that keep my desire to load up on butter and cream to a minimum.

My most difficult challenge is going to be to give up drinking chardonnay. If I actually wrote down the number of annual calories just from my chardonnay habit, I think you’d have me sent to the Betty Ford Center. So, so long my dear old friend Lady Chardonnay! If I want to drink wine, it will only be red. See, I’m a real suffragette!

The Key Ingredient

The key ingredient that makes this taste so good and so much like actual Mac and Cheese is Nutritional Yeast. If you’re not familiar with it, its full of B vitamins, and other great nutrients. It’s what give the dish is nutty and cheesy taste.

Nutritional Yeast, Garlic and Dried Mustard — Nutritional Yeast adds great flavor to this Mac and Cheese Vegan Style

You can buy it in many grocery stores, specialty stores or even order it online through Amazon. To read more about the benefits, here’s a link https://www.healthline.com/nutrition/nutritional-yeast

The Recipe

Preheat oven to 425° and line a baking sheet with parchment or foil.

Clean and remove the core of one medium sized cauliflower, about 12 ounces. Break the cauliflower into florets and add the baking tray. Cut an entire clove of garlic at the time, exposing the cloves. Add the the roasting pan. Drizzle about 3 tablespoons olive oil over the cauliflower and the garlic. Sprinkle with 1 teaspoon kosher salt. Toss the cauliflower florets to coat.

Roast for about 15 minutes. Remove from the oven, then turn the florets over and bake again, about 15 more minutes until soft.

Cauliflower and garlic are perfectly roasted and soft.

Soak cashews in 2 cups of very hot/boiling water for at least 30 minutes.

Put the roasted vegetables into the bowl of a food processor or blender. Squeeze out 1/2 of the garlic into the mixture as well. Keep the rest for the topping. Add the soaked cashews and all the water, 3 teaspoon drieds mustard powder, 1 tablespoon of freshly squeezed lemon juice and 1/3 cup of nutritional yeast. Let the mixture blend until very smooth. If more water is needed, add a bit of water and continue to blend.

Bring a large pot of water to boil on high heat. Add 2 teaspoons salt and then add 1 lb of elbow macaroni to the pot. There are many varieties from the old tried and true to vegetable based, gluten free, etc. We are using the gluten free version, but any will work.

various types of pasta — Every type of pasta, from regular flour, chick pea, gluten free

Cook according to the package directions, just to al dente.

Drain the pasta and toss with the sauce. For a little added flavor, add a can of chopped, fire roasted peppers.

add the sauce to the drained pasta and mix to combine — Add the sauce to the drained pasta and mix to combine

For The Crispy Garlic Topping

Into a large pan, heat 1 tablespoon olive oil on medium high heat. Add the rest of the roasted garlic and saute, about 15 seconds, then 1/2 cup breadcrumbs (any type you like, gluten free or regular depending on your prefrence). Add 1/4 teaspoon salt, 1/8 teaspoon freshly ground black pepper and 1 tablespoon of nutritional yeast. Let the breadcrumbs cook until brown and toasted.

add the crispy topping to the dish before baking — Add the crispy topping to the dish before baking

Bake

Spray a 8 X 11 baking pan with non stick spray. Add the mac and cheese, then top with the Crispy Garlic Topping. Bake for 20 minutes. Remove from the oven and let it sit for about 5 minutes before serving. Serve with a sprinkle of freshly chopped flat leaf parsley.

Enjoy!