So, my thought was to make Mac n cheese with primarily nutritional yeast for flavoring with flour to make it thick. So, I cooked up some flour (a large spoonful) with like 3 tablespoons of butter until it was browned and thick. I added some oat milk until it was enough to cover all my noodles. I added several tablespoons of yeast and lots of salt and garlic powder. It’s absolutely amazing and I didn’t need to soak and blend cashews.
by zootzootzootzootzoo
25 Comments
Lol, you “invented” a roux-based cheese sauce.
Sounds good, though!
congratulations you invented béchamel sauce
This was actually the first style of vegan Mac and cheese I made close to a decade ago. Believe I got the recipe off peta’s website. Even better with coconut milk imo if you have some on hand. Get that extra fat content in there
Add some citric acid or lemon juice and it’ll be even better
It looks great! If you add a protein of a sort and blend it into your béchamel, the protein will be able to bind the oils and liquids as an emulsifying agent and it will make it even smoother! Adding cashews of course just contribute to fats and protein, but ya don’t need them! A small amount of unflavored pea protein can also do the trick 🙂
A dash of turmeric and the color will pop!
roux is great for pot pie too!
i add in small red lentils
My guy, this is how we’ve been making vegan cheese sauce since at least the 90s. It’s definitely way way cheaper and easier than the cashew based stuff, and it’s a homey, nostalgic flavor for me. Add some more spices (chili powder, etc) and you’ve got a great nacho cheese dip for chips.
Add some miso paste, black pepper, onion powder & paprika and it will really enhance the flavor profile.
This is kinda like my home recipe for queso dip.
Equal parts nooch to flour, lightly toast in pan. Add water equal to combined dry ingredients. Mix, bring to a simmer and whisk until thick then remove from heat. Add butter, salsa, garlic powder. Stir until mixed and warm then serve.
Idk about you, but I LOVE violife’s cheddar block. I chop up 1/3 of a block with a tbs of flora butter with about 1/2 soy milk and whisk it until it’s all melted.
It’s sooo good! Takes like 5 minutes to make.
Get some Dijon mustard in there for some tang
This looks really good but maybe someone can enlighten me: How is this vegan if you’re using butter? To be clear, I’m not vegan, but I dabble in vegan food. Just curious.
😂no hun no you didn’t invent the béchamel /roux based sauce that’s been made with variations for hundreds of years before semolina pasta was a thing but it is very yummy to make Mac like that in a pinch. Although it’s more like Cacio e pepe
This is how I make it too. Much easier than soaking cashews, etc.
Add tahini and then you’re golden
I add white wine vinegar and white miso at the end and it gives it a more complete cheese flavor
The Easy Vegan YouTube channel did a video on this a while ago haha stuff is good tho
Vegan Béchamel a la levure nutritionnelle LOL
This is bechamel. Stir in vegan cheese for a mornay. And you’re right. It is delicious. Add layers of this instead of cheeze to your next lasagna, use fresh pasta sheets and get ready to have your mind blown.
Variation on a Bechamel sauce.
No, but congratulations nonetheless
Man everyone is trying to dunk on them because it already existed, but like they didn’t know it existed and they figured it out. That’s pretty cool.
For future reference though you probably haven’t invented anything, but good job on figuring it out.
No
You did not invent it, a roux or a bechamel have been around for ages