This is Dynise Balcavage’s – not your grandma’s – mac and cheese, although it’s every bit as comforting and decadent. This version is infused with extremely subtle Thai influences.
Check the recipe below and watch her cute video where you will learn lots about yummy vegan cooking!
Thai-Centric Mac and Cheese
- 4 cups elbow macaroni, uncooked
- 1 organic red pepper, roughly chopped
- 1 sweet onion, roughly chopped
- 1 large carrot, roughly chopped
- 2 T coconut oil
- ¼ tsp red pepper flakes
- Up to 1 T red or yellow curry paste [Optional]
- 4 T coconut creamer or coconut milk [I recommend So Delicious brand]
- 1 cup coconut, hemp, soy or rice milk
- 1 cup nutritional yeast
- ¼ tsp sea salt, or to taste
Serves 8
Cook macaroni according to package directions, but make sure it is staunchly al dente. It should remain slightly chewy. Drain. Meanwhile, in a food processor, whiz together red pepper, sweet onion and carrot until it almost forms a paste. In a large sauce or soup pan, heat coconut oil over medium low. Toss in red pepper flakes and curry paste, if using, and cook for 1 minute or so to infuse the oil. Toss in the veggie paste and cook until fragrant and soft, about 7 minutes. Stir in the milk and the coconut creamer, then whisk in the nutritional yeast. Bring to a boil, lower to a simmer and cook until it thickens slightly (If you prefer a thicker sauce, simmer slightly longer. If you prefer a thinner sauce, reduce simmer time.) Add drained pasta to the sauce. Toss to coat and add salt.
Variations: Add 2 cups of any of the following during step 5: steamed broccoli or cauliflower, peas or corn, edamame, or chopped organic spinach.
Recipe via Dynise Balcavage, author of “Urban Vegan.” Her second cookbook, “Celebrate Vegan: 200 Life-Affirming Recipes for Occasions Big and Small,” will be out in October. She blogs at urbanvegan.net