I've never tried any commercial versions of vegan mac and cheese. Here is how I make mine:
Peal, chop, and steam a large sweet potato. Add it to a blender (I have a high speed blender) with a small block of silken tofu, 1/4 to 1/3 cup nutritional yeast flakes, some plant milk (I guess at how much based on the volume of other stuff), and spices like nutmeg, cumin, salt/pepper, onion powder etc. Blend until creamy. Add to a pot on the stove and heat for a few minutes.
While all that is being made, I boil my macaroni (I use whole wheat macaroni), then add the sauce over the macaroni while everything is hot and mix well. It makes a very thick rich mac and cheese with a slight sweetness to it. You can also use regular potato in place of sweet potato for a more savory "cheesy" taste. You can leave out the tofu also if you don't like that, and add more potato instead. And you can vary the spices.
Sometimes I add a little bit of vegan parmesan to it (ground up almonds or sunflower seeds with nutritional yeast in blender) for extra texture.
In the end, only kindness matters. - Jewel
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