Thursday, August 19, 2010

Mac and Cheese

The “cheese” sauce is thickened with rice flour, making it both vegan and gluten free. This recipe was a winner in our 2008 Restaurant Poll, and is a popular entrée at the kid-friendly Vita Café in Portland, Oregon.

Ingredient List

Serves 4

  • 2 1/2 cups plain soymilk (I used rice milk.)
  • 2 1/2 Tbs. white rice flour (I used spelt flour.)
  • 1 1/2 Tbs. large flake nutritional yeast
  • 1 1/2 tsp. low-sodium soy sauce
  • 1 Tbs. granulated garlic (I used 1 tsp.)
  • 1 Tbs. granulated onion (I used 1 tsp.)
  • 2 Tbs. nonhydrogenated, non-dairy vegan margarine, melted
  • 1 tsp. yellow mustard
  • 1 8-oz. pkg. whole-wheat rotelli (corkscrew) pasta
  • steamed broccoli


  1. Whisk together soymilk, rice flour, yeast, soy sauce, granulated garlic, and granulated onion in saucepan. Simmer 4 minutes, or until thickened, whisking constantly. Whisk in margarine and mustard, and simmer 10 minutes more.
  2. Cook pasta according to package directions. Drain, and toss with sauce. Add steamed broccoli. (I altered the recipe a bit.)

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